Spread 1/6th of the ground beef in the middle of the burrito size flour tortilla, then add 2 Tablespoons of cheese sauce over the ground beef. Place the tostada on top. Spread 2-3 Tablespoons of sour cream evenly on top of tostada, then layer with ½ cup lettuce, ¼ cup salsa and ⅓ cup shredded cheese.
Place the small flour tortilla on top of the stack, then fold the large tortilla around the small one starting on one side, folding tightly and continuing around until completely enclosed.
Add butter to the griddle. Place crunchwrap folded side down on the griddle to seal it. Cook for about 3 minutes or until deep golden in color. Flip the crunchwrap over with a spatula and cook until the other side is golden brown.
FRIDGE: Wrap it in foil or place in an airtight container and store in the refrigerator. Because of the tomatoes and lettuce, I recommend not storing this longer than 24 hours. FREEZER: If you want to freeze a Blackstone crunchwrap, leave out the tomatoes, lettuce, and sour cream. Freeze up to a month.
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