Preheat your Blackstone griddle, setting one section to medium heat and two areas to low heat for 5 minutes.

Cook the ground beef on medium heat, breaking it apart as it cooks, seasoning with fajita seasoning. Once browned, add salsa and cook for 2 more minutes.

Fry the yellow corn tortillas on low heat sections for 2-3 minutes per side until crispy and golden brown.

Assemble Crunchwraps on large flour tortillas: cheese, ground beef mixture, crispy corn tortilla, sour cream, lettuce, tomatoes, onions, hot sauce, and cilantro.

Fold the edges of the large tortilla inward to create a pocket, tucking the sides neatly for security.

Melt butter on the griddle and grill the Crunchwraps seam-side down for 3-4 minutes per side until crispy and golden brown.

Remove from the griddle, let cool, cut in half and serve with extra hot sauce.