Chorizo & Cheese Grilled Flatbread Wrap

• 24 each beef skirt steaks (3 oz. each)
• to taste adobo seasoning
• 24 each soft lavash flatbreads (12 inch)
• 3 cups Mexican chorizo, crumbled, cooked and drained
• 3 cups A.1. Thick & Hearty Steak Sauce
• 1-1/2 qt. shredded Chihuahua cheese (asadero)
• 1-1/2 qt. iceberg lettuce, chiffonade
• 4-1/2 cups pico de gallo

1. Season steaks with adobo seasoning.
2. Grill on medium-high heat 1 to 2 min.
3. on each side or to medium, or desired doneness.
4. Remove steaks from grill.
5. Let stand 2 min.
6. Cut diagonally across the grain into thin strips; cover to keep warm.
7. For each serving: Grill 1 flatbread on medium-high heat 8 to 10 sec.
8. or until softened.
9. Top with 3 oz.
10. steak to within 1 inch of bottom edge of bread; cover with 2 Tbsp.
11. each chorizo and steak sauce, 1/4 cup each cheese and lettuce, and 3 Tbsp.
12. pico de gallo.
13. Fold in opposite sides of bread, then roll up burrito style.
14. Cook on 350 degrees F-flat-top griddle 1 to 2 min.
15. or until evenly browned, turning occasionally.

beef skirt, flatbreads, chorizo, steak sauce, cheese, iceberg lettuce, pico de gallo

Taken from www.kraftrecipes.com/recipes/chorizo-cheese-grilled-flatbread-wrap-110349.aspx (may not work)