• Preheat one section of your griddle to medium heat and two sections of your griddle to low heat.
• Add the ground beef to the medium heat and begin to cook, breaking up any clumps with a spatula. Season with the fajita rub. Continue to cook and occasionally mix with a spatula. Once it is browned, reduce the heat to low. Add the salsa and give it a good mix.
• Spray or add oil to your griddle, enough to cover the surface, then place the yellow corn tortillas on at a low heat. Fry both sides until crispy. 
• To assemble, start with a large flour tortilla, add a sprinkle of the shredded cheese blend, followed by one serving of ground beef. Add queso to one side of a crispy yellow corn tortilla and place the queso side on top of the ground beef. Add sour cream, followed by lettuce, tomato, onion, hot sauce and cilantro. Top with additional shredded cheese.
• Lay a small flour tortilla on top and fold the edges of the large tortilla in, in one direction, creating a secure pocket.
• Melt the butter, place your crunchwrap on the griddle and cook both sides until crispy.
• Best served immediately while they are crispy, whole, or in half, with hot sauce and additional toppings of your choice.

Queso

• Place a small saucepan or skillet over low heat and melt the butter. Add the heavy cream and bring to a simmer. 
• Cut the heat and slowly stir in one cup of shredded Colby Jack cheese and one cup of Monterey Jack cheese.
• Add about one teaspoon of hot sauce (or more should you like it hot). Continue to stir the queso to avoid separating or clumping.