Quoting Sean Dennis to Dave Drum <=-

The standard 10" burrito-size tortillas may not be big enough. In the restaurant, we use 12" flour tortillas (made just for CWs) and a 6"
fried corn tortilla to make Crunchwraps. When we grill them, we use a panini press with the folded side down. You can emulate that nicely
with a large dinner plate and something suitably heavy (around 1-2
pounds) and grill on both sides.
The Crunchwraps I made for myself had steak and chicken in them

It's always good when somebody who knows what's up can critique and
amend a recipe posted by some unknown person out there on the net.

(Having said that in this case I checked out her blog and she does
have some pretty good stuff on it.)

One more Fritos thing I've come across.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: T-Man Special
Categories: Beans, Beef, Chilies, Sausage, Cheese
Yield: 1 Serving

10 Pieces sliced smoked sausage
Sliced
1 lg Serving spoon smoked brisket
Sliced and chopped
1 lg Serving spoon pinto beans
Sweet BBQ sauce
1 tb Grated cheese
1 tb Onion -- diced
20 sl Jalapeno peppers
4 oz Corn chips (Fritos)

Pour fritos in large bowl. Add sausge and brisket. Pour pintos and
extra sauce on top. Top with onions and jalepenos.

This recipe comes from observation and many trials of a menu item
from a small, shopping center bbq joint located near Texas
Instruments in Austin, Tx. The owner of the joint called it T-man
because the first ones he made were for his 'regulars', just to
clean up the bits and pieces leftover from a frantic lunch crowd.
The T was for trash-man. Word of mouth about how good the
concoction was caused him to make it a full fledged menu item.
Hope ya'll like it as much as I do.

Recipe By: Rodney Leist

MMMMM


Cheers

Jim


... We had that Lipton's Chemical Noodle soup,

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