Blackstone’s Ultimate Crunchwrap

• Authentic Taco Bell Flavors, Elevated at Home: Imagine biting into all the classic goodness you expect from a Crunchwrap Supreme – savory, perfectly seasoned ground beef, warm and gooey nacho cheese, a cool dollop of sour cream, and that essential crunchy tostada shell, all enveloped in a perfectly grilled flour tortilla. This recipe captures those beloved flavors and textures, giving you an even fresher, more satisfying experience made with ingredients you trust.
• Endlessly Customizable to Your Taste: This isn’t just a recipe; it’s a foundation for culinary creativity! Whether you want to amp up the spice with jalapeños, swap out the protein for ground chicken or turkey, add black beans for extra fiber, or pile on more of your favorite toppings like guacamole or pico de gallo, this homemade Crunchwrap is designed for personalization. Make it a vegetarian delight, a double-decker supreme, or a fiery fiesta – the possibilities are endless.
• Enjoy Fast Food Convenience Without the Hassle: Say goodbye to long drive-thru lines and hello to instant gratification. With this Blackstone Crunchwrap recipe, you can recreate your favorite fast-food meal with incredible ease and speed. It’s a fantastic option for a quick weeknight dinner, a fun weekend cooking project with the family, or even as a delicious and satisfying addition to school lunches. Enjoy the satisfaction of homemade goodness, right when you crave it.

• Ground Beef: While traditional Crunchwraps use ground beef, feel free to experiment with other proteins. Ground chicken, turkey, or even pork can be fantastic alternatives, offering a leaner or different flavor profile. For a vegetarian option, seasoned black beans or a plant-based ground meat substitute work wonderfully.
• Taco Seasoning: Elevate your flavor game! You can easily use a store-bought packet for convenience, but for a truly fresh and vibrant taste, consider making your own homemade taco seasoning. It allows you to control the spice level and salt content, ensuring a perfect blend every time.
• Flour Tortillas: The key to a successful Crunchwrap is having the right tortilla sizes. We recommend a 12-inch “burrito size” flour tortilla for the outer wrap and a 6-inch “soft taco size” for the inner layer. While corn tortillas can be used, be aware that they will alter the texture and flavor, and may be more prone to tearing during folding. Warming your tortillas slightly before assembling will make them more pliable and prevent cracks.
• Cheese Sauce: The signature gooeyness comes from a good cheese sauce. Cheddar cheese sauce is our top pick for its rich flavor and smooth texture, but nacho cheese sauce is an excellent (and classic) alternative that brings that authentic fast-food vibe. If you prefer, shredded cheddar or a Mexican blend can also be used for a slightly different melt.
• Tostada Shells: That irresistible crunch is non-negotiable! If you can’t find pre-made 6-inch tostada shells, don’t fret. Simply fry a 6-inch flour or corn tortilla until it’s perfectly crisp. This DIY method is simple and ensures you always have that crucial element.
• Sour Cream: For a creamy, tangy contrast, sour cream is essential. If you’re looking for an alternative with a similar profile, Mexican crema offers a slightly thinner consistency and milder tang, while plain Greek yogurt provides a healthier, protein-packed option.
• Lettuce: Shredded iceberg lettuce is traditional for its crispness and refreshing bite. However, feel free to swap it with shredded romaine for a bit more nutrition and crunch, or even a mixed green for a gourmet twist.
• Salsa: A good salsa adds freshness and a burst of flavor. Store-bought salsa is convenient for busy days, but if you have extra time, a homemade pico de gallo (a mix of diced tomatoes, onions, cilantro, and lime juice) will truly elevate your Crunchwrap.

• Breakfast Crunchwrap: Transform your Crunchwrap into a hearty breakfast meal! Substitute the ground beef with fluffy scrambled eggs, crispy sausage or bacon, and savory shredded hash browns. Add a dollop of your favorite breakfast salsa or hot sauce for an invigorating start to your day.
• Spice It Up: If you love a kick, there are many ways to add heat! Opt for spicy pepper jack cheese instead of cheddar. Mix diced jalapeños (fresh or pickled) directly into your nacho cheese sauce, or layer them over the beef. A drizzle of your favorite hot sauce inside before folding will also do the trick!
• The Double Crunchwrap Supreme: For the truly hungry, make it a double! This variation involves adding an extra tostada shell, doubling the central layers of refried beans and cheese sauce, and using an even larger flour tortilla (often 14-inch) for wrapping. It’s a bigger, bolder, and even more satisfying experience.

If you enjoy the versatility and ease of cooking on your Blackstone griddle, be sure to explore more of our griddle favorites. Try our guide on cooking steak on a Blackstone for perfectly seared results, or whip up vibrant Blackstone fajitas for a flavorful family meal. Don’t forget to master Blackstone grilled vegetables as a healthy and delicious side!

1. Prepare Your Griddle: Begin by preheating your Blackstone griddle, griddle pan, or skillet to medium heat, aiming for a temperature around 350°F (175°C). Ensuring even heat across the surface is crucial for a perfectly cooked wrap.

2. Cook the Ground Beef: Add your ground beef to the preheated griddle. Break it apart with your spatula, then sprinkle generously with taco seasoning. Cook for approximately 4-5 minutes, or until the meat is thoroughly browned and no longer pink. Drain any excess grease to prevent your Crunchwrap from becoming soggy. While the beef is cooking, gently warm your cheddar cheese sauce in a small saucepan or microwave-safe bowl until it’s smooth and pourable. This ensures a melty, delicious layer.

Now, let’s assemble each homemade Blackstone Crunchwrap with precision, layering for maximum flavor and crunch:

• Foundation Layer: Lay a large (12-inch) flour tortilla flat on a clean surface. Spoon about 1/6th of your seasoned ground beef onto the center of the tortilla, forming a neat circle.
• Cheese Power: Drizzle 2 tablespoons of warm cheese sauce directly over the ground beef. This creates a delicious, gooey base.
• The “Crunch”: Carefully place a crispy 6-inch tostada shell directly on top of the cheese and beef layer. This is where the “crunch” in Crunchwrap comes from!
• Creamy & Fresh Toppings: Evenly spread 2-3 tablespoons of tangy sour cream over the tostada. Next, layer with about 1/2 cup of shredded lettuce, followed by 1/4 cup of fresh salsa, and finally, sprinkle with 1/3 cup of shredded cheddar cheese. These layers add freshness, texture, and a burst of flavor.
• Inner Tortilla Seal: Place a small (6-inch) soft flour tortilla directly on top of all the layered toppings. This smaller tortilla will help contain the fillings when you fold the larger tortilla.

Pro Tip for the Double Crunchwrap Supreme (Optional): If you’re aiming for an epic double Crunchwrap, at the point where you add the first tostada, instead of immediately adding sour cream, add another tostada shell on top of the first. Then, spread about 1/4 cup of warm refried beans and another 2 tablespoons of cheese sauce over this second tostada before proceeding with the sour cream, lettuce, salsa, and shredded cheese layers. For wrapping a double Crunchwrap, you’ll need an extra-large flour tortilla (14-inch) for the outer layer.

The fold is what gives the Crunchwrap its iconic shape and ensures all those delicious fillings stay put while cooking. Once your small tortilla is placed on top of your generous stack of fillings, you’re ready to fold. Reference the photos below for a visual guide to this crucial step:

• Initiate the Fold: Begin by taking the edge of the large outer tortilla closest to you. Gently but firmly fold it over the filling, pulling it towards the center of the small tortilla. Use a finger to hold this initial fold in place.
• Work Your Way Around: Continue working clockwise or counter-clockwise around the tortilla, folding sections of the large tortilla towards the center. Each new fold should slightly overlap the previous one, creating a beautiful pleated effect around the central small tortilla.
• Handle with Care (and Water): If your tortilla feels stiff or starts to tear, don’t panic! Lightly brush a tiny amount of water onto the folded edges. This will help soften the tortilla, making it more pliable and less prone to tearing.
• Secure the Pleats: Keep folding until all the edges of the large tortilla are tucked in, completely enclosing the filling. The overlapping pleats should help hold everything together. When finished, you should have a neatly hexagonal or octagonal shape.
• Final Flip: Once folded, gently but confidently flip the entire Crunchwrap over so the pleated side is facing down. This uses the weight of the fillings to help seal the folds and hold its shape before it hits the griddle.

Cooking to Perfection: Griddle Tips

Once assembled and folded, your Blackstone Crunchwrap is ready for its final transformation on the griddle. Add a tablespoon of olive oil (or your preferred cooking oil) to your preheated griddle. Carefully place the Crunchwrap onto the griddle, folded side down first. This critical step helps to seal the tortilla, preventing it from unraveling and ensuring all those delicious fillings stay tucked inside. Cook for about 3-4 minutes, or until that folded side achieves a deep, golden-brown and crispy finish.

Using tongs, gently flip the Crunchwrap over to cook the other side. Continue cooking for another 3-4 minutes, or until that side is also beautifully golden brown and crispy. The goal is to heat through all the layers and achieve a satisfying exterior crunch.

Once both sides are perfectly golden and crispy, remove the Blackstone Crunchwraps from the griddle. Allow them to rest for about a minute before serving. This brief resting period helps the fillings settle and prevents scalding when you take that first glorious bite.

Serve your magnificent homemade Crunchwraps with your favorite garnishes! A squeeze of fresh lime, extra salsa, a dollop of guacamole, or a sprinkle of fresh cilantro can take it to the next level. Looking for a fantastic side dish to complete your meal? Our Instant Pot Pinto Beans are a perfect pairing!

• Scaling Up for Double Crunchwraps: If you’re planning to make a batch of the glorious Double Crunchwrap Supremes, remember to adjust your ingredient quantities. You’ll need six extra-large flour tortillas (instead of the standard large ones), six additional tostada shells, a can of refried beans, and an extra cup of cheese sauce to adequately fill these super-sized wraps. Each double Crunchwrap is a meal in itself!
• Achieving Extra Crispiness: For those who adore an intensely crispy Crunchwrap, here’s how to achieve it: Increase the amount of oil on your griddle by an extra tablespoon before cooking. Elevate your griddle temperature to a higher range, between 375°F to 400°F (190°C to 205°C). Due to the higher heat, shorten the cooking time to approximately 2 minutes per side. Keep a close eye on them to prevent burning and ensure a perfectly golden, extra-crisp shell.
• Storing Leftovers: Cooked Blackstone Crunchwraps make for excellent leftovers! Store any uneaten wraps in an airtight container in the refrigerator for up to 2 days. For reheating, you can use a microwave for a quick warm-up (though the crispness will be reduced), a low-heat pan for a slightly crisper result, or wrap them in foil and reheat in a preheated oven (around 350°F / 175°C for 10-15 minutes) for the best texture restoration.

Absolutely! While not a traditional Crunchwrap ingredient, adding crispy potatoes can enhance the texture and heartiness. For best results, cook diced potatoes on your Blackstone Griddle until tender and golden brown before adding them as a layer in your Crunchwrap. They make a fantastic addition, especially to a breakfast Crunchwrap.

A homemade Crunchwrap is often hearty enough to be a standalone meal. However, it pairs wonderfully with a variety of sides. Consider serving it with a side of savory pinto beans, fluffy Mexican rice, or simply a classic bowl of chips and fresh salsa. For a lighter option, a simple side salad with a zesty vinaigrette works too!

Folding a Crunchwrap requires a specific technique to ensure all the delicious fillings are securely enclosed. Start with your large outer tortilla flat. Layer your ingredients, placing a smaller tortilla on top of the final filling layer in the center. Then, take the edge of the large tortilla closest to you and fold it tightly over the fillings towards the center. Continue this process, folding the remaining edges in overlapping pleats, working your way around the circular tortilla until all edges meet in the center. The goal is to create a secure, compact hexagonal or octagonal shape. Flipping it over before cooking helps seal the folds.

You can certainly do some meal prepping to make future Crunchwraps even faster! Prepare your seasoned ground beef and chop your vegetables (lettuce, tomatoes for salsa) ahead of time. You can assemble the Crunchwraps completely and store them un-cooked in the refrigerator for up to 1 day, wrapped tightly in plastic wrap. When ready to eat, simply unwrap and cook on the griddle. This is a great strategy for quick weeknight dinners!

Looking for more culinary inspiration? Here are a few other easy and delicious recipes, perfect for summer entertaining or any time you want a flavorful meal:

• Refreshing Mint Basil Lemonade: A vibrant, herbaceous twist on a classic summer drink.
• Delicious Rockfish Tacos Recipe: Light, flaky fish tacos bursting with fresh flavors, perfect for a weeknight dinner.
• Homemade Chick-fil-A Grilled Chicken Nuggets: Recreate a fast-food favorite with a healthier, grilled twist.
• Easy Bisquick Peach Cobbler: A simple, comforting dessert that’s ideal for using fresh summer peaches.

Equipment

• Griddle (Blackstone or similar flat top, or a heavy skillet)
• Spatula
• Tongs (optional, for easier flipping)

Ingredients

Instructions

1. Preheat your Blackstone griddle or heavy skillet to medium heat (approximately 350ºF / 175ºC).
2. Add the ground beef to the griddle. Sprinkle with taco seasoning and cook, breaking it apart, until the meat is fully browned and no longer pink (about 4-5 minutes). Drain any excess grease. While the meat cooks, gently warm your cheddar cheese sauce.
3. To assemble each Crunchwrap: Lay a large (12-inch) flour tortilla flat. Spread 1/6th of the seasoned ground beef onto the center.
4. Spoon 2 tablespoons of warm cheese sauce over the ground beef.
5. Place one 6-inch tostada shell directly on top of the cheese layer.
6. Evenly spread 2-3 tablespoons of sour cream on top of the tostada. Layer with about 1/2 cup of shredded lettuce, followed by 1/4 cup of salsa, and then sprinkle with 1/3 cup of shredded cheddar cheese.
7. Double Crunchwrap Supreme (Optional): If making a double, add a second tostada on top of the first. Spread 1/4 cup of refried beans and 2 tablespoons of cheese sauce over this second tostada before adding the sour cream, lettuce, salsa, and shredded cheese. For wrapping, you will need an extra-large flour tortilla.
8. Place a small (6-inch) flour tortilla on top of all the layered fillings.
9. Fold the large outer tortilla: Starting from one edge, tightly fold sections of the large tortilla over the small inner tortilla, working your way around until all edges are sealed in the center. This creates a secure, hexagonal shape.
10. If the tortilla feels stiff or starts to tear, lightly brush the folded edges with a little water to make them more pliable.
11. Add the olive oil to the griddle. Carefully place the folded Crunchwrap onto the griddle, with the folded seams facing down to seal. Cook for about 3-4 minutes until deeply golden brown and crispy.
12. Using tongs, carefully flip the Crunchwrap over and cook the other side for another 3-4 minutes, or until it is also golden brown and crisp.
13. Remove from the griddle and let rest for about a minute before serving with your favorite garnishes. Enjoy your homemade Blackstone Crunchwrap!

Video

Notes

• Room-temperature or gently warmed flour tortillas work best for assembly as they are more pliable and less prone to tearing.
• For an extra crispy Blackstone Crunchwrap, increase the oil slightly, cook at a higher temperature (375º-400ºF), and shorten the cooking time to about 2 minutes per side.
• Storing Leftovers: Leftover Crunchwraps can be stored in an airtight container in the fridge for up to 2 days. Reheat in a microwave, on a low-heat pan, or wrapped in foil in the oven until warmed through.

Nutrition Information

Serving: 1 crunchwrap | Calories: 651kcal | Carbohydrates: 34g | Protein: 26g | Fat: 46g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1100mg | Potassium: 598mg | Fiber: 3g | Sugar: 6g | Vitamin A: 722IU | Vitamin C: 2mg | Calcium: 154mg | Iron: 4mg