Taco Crunchwrap

Preheat the Blackstone griddle grill at medium heat (about 350ºF).
Add ground beef to the griddle and sprinkle with taco seasoning. Cook until the meat is no longer pink, about 4-5 minutes. While the meat is cooking, warm the cheddar cheese sauce.
Follow this process for each Blackstone crunchwrap: spread 1/6th of the ground beef on the large tortilla in the middle. 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 the tostada, then layer with 1/2 cup of lettuce, 1/4 cup of salsa, and 1/3 cup of shredded cheese.
Double Crunchwrap Supreme (Optional): To make a double crunchwrap supreme, add another tostada topped with 1/4 cup of refried breans, and 2 tablespoons of cheese sauce. Then when wrapping it all up, use an extra-large flour tortilla in step 7.
Place the small tortilla on the 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.
If your tortilla starts to tear, you can brush a little water onto the folded edges to keep it from tearing more.
Add the olive oil to the griddle. First cook the crunch wrap folded side down to seal the tortilla. Cook for about 3 minutes until deep golden in color. Then use tongs to flip the tortilla over and cook the other side until golden brown.

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