In a bowl, combine cilantro, oil, lime juice, garlic, oregano, brown sugar, cumin, orange juice, soy sauce, salt, and black pepper. Pour over the skirt steak and marinate for at least 2 hours or up to overnight in the refrigerator.

Preheat your grill to high heat, about 600°F, for direct cooking. Remove the steak from the marinade, shake off excess, and sear for about 2 minutes per side until a deep crust forms and the internal temperature reaches 125–130°F for medium-rare.

Transfer the steak to a cutting board and let it rest for 10 minutes to retain its juices. Slice against the grain into thin strips, then cut into bite-sized pieces for easy burrito assembly.

In a bowl, mash the avocados until slightly chunky, then fold in diced red onion, jalapeño, cilantro, lime juice, and salt. Mix until combined but still textured for a fresh, vibrant guacamole.

Warm the flour tortillas on the grill or in a skillet for 20–30 seconds per side until soft and pliable. Layer guacamole, sliced steak, hot crispy fries, shredded cheese, and chipotle crema down the center of each tortilla.

Fold in the sides tightly and roll into a burrito, keeping the filling compact. Serve immediately while warm, or place seam-side down on a hot skillet for 1–2 minutes to lightly toast and seal the wrap.