Steak Fajita Crunchwrap

Preparation:

1. In the center of each tortilla, layer steak, cheese and guacamole evenly. Top each with a tostada. Layer lettuce, tomato and small tortilla on top. Fold large tortilla up and around
   the small tortilla.
2. Heat a large skillet, lightly greased with cooking spray, over medium-low heat. Working in batches, cook wraps, seam-side down until golden brown, about 6 minutes flipping halfway through. Serve with sour cream.

Tip: Save money by using tostadas as a template to cut down larger tortillas into smaller 6-inch tortillas.