COOK IT.
Preheat Pit Boss Ultimate Griddle to medium heat.
Place barbacoa on the griddle and add a small amount of beef broth to reheat and keep the meat moist. Stir occasionally until warmed through.
Heat refried beans in a separate pan until warmed.
Place a tortilla flat and add a layer of shredded cheddar cheese in the center.
Add a portion of barbacoa on top of the cheese.
Spread a layer of refried beans onto the tostada, then place the tostada on top of the barbacoa.
Top with shredded lettuce and a spoonful of table salsa, then drizzle with chipotle sauce if desired.
Fold the edges of the tortilla inward, working around in sections to fully enclose the filling and form a sealed Crunchwrap.
Place the Crunchwrap seam-side down on the griddle and cook until golden brown and crispy, about 2-3 minutes.
Flip and cook the other side until equally crispy and heated through.
Remove, slice in half, and serve immediately, topped with sour cream, chipotle cream, and salsa.