Min fell for tortilla-wrapped dogs outside of Austin, Texas, years ago after a meal of wrapped barbecued sausages. The Texas hill country is a barbecue melting pot, thanks to the influences of German settlers and our Mexican neighbors. Since then, Min has pretty much sworn off hot dog buns. With a chronically overcrowded kitchen and a jammed freezer, a pack of tortillas stays out of the way, doesn’t get mashed up, and offers a lot more options. The kids don’t miss the buns one bit either.

Ingredients

　　6 slices Swiss cheese, cut into thin strips

　　About 1 cup warm sauerkraut

　　6 Crock Dogs (page 71)

　　About 1/2 cup Fridge Door Special Sauce (page 125)

　　Pickled jalapeño slices

　　Six 8-inch flour tortillas, warmed

　　PLACE a few strips of cheese, a little sauerkraut, a hot dog, a spoonful of special sauce, and jalapeños to taste on a warm tortilla. Wrap, repeat, and eat.

　　Cheater BBQ