How to Make It
Combine vinegar, 1 cup water, sugar, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high, whisking until sugar is completely dissolved. Remove from heat. Place carrots, garlic, and jalapeño slices in a medium bowl; pour hot vinegar mixture over carrot mixture. Let stand at room temperature 15 minutes, stirring occasionally.
Combine chorizo, pork, olive oil, cumin, chili powder, and remaining 1 1/2 teaspoons salt in a medium bowl; stir until well incorporated. Heat a large nonstick skillet over medium-high. Add chorizo mixture to pan; cook, stirring to crumble, until just cooked through, 5 to 7 minutes. Remove from heat; drain drippings from the skillet.
Place lettuce leaves on a large serving platter. Divide chorizo mixture evenly among lettuce leaves; sprinkle servings evenly with cilantro and onion.
Drain liquid from carrots and jalapeños; discard garlic. Top each wrap evenly with carrot mixture; drizzle each with 1 1/2 teaspoons crema. Serve immediately.