Fold in the sides then roll
the bottom of the tortilla over the filling, pulling back on it firmly to tighten it around the filling then roll the rest of the way up to close.
When cheese is melted and
bottom of tortilla is golden, carefully flip it over to toast other side.
Be very careful with this part: Wait until the edges are brown on the side of the tortilla, or carefully circle spatula around
the bottom of tortilla until safe to flip.
To fold into the actual crunchwrap, start with
the bottom of the tortilla and fold the edge up to the center of the fillings.
To wrap it, fold
the bottom of the tortilla snugly over the filling, then fold in the left and right edges.
Toast a corn tortilla on one side, flip, and sprinkle with shredded Monterey Jack; cook until the cheese melts and
the bottom of the tortilla is toasted.
We particularly love these with mashed avocado spread onto
the bottom of each tortilla then topped with pork, cabbage, pickled onions and sour cream.
Spread chipotle aioli on
the bottom of the tortilla, top with cod, and then top cod with the cabbage slaw.