If you love your flat top griddle and Taco Bell, then you’ll really love this Blackstone crunchwrap! This copycat for the popular Taco Bell crunch wrap supreme recipe can be made at home on your griddle. It’s so easy to make and tastes just like the real thing. So next time you’re craving Taco Bell, skip the line and make your own homemade crunchwrap right in the comfort of your home.
I really love Taco Bell! And you probably do, too. Their crunchwrap supreme tastes so good! But sometimes, driving there and waiting in line is such a hassle. But what if I told you that you could make your own homemade Taco Bell crunch wrap supreme? That’s right, this crunch wrap supreme recipe tastes just like the real thing and can be made right on your Blackstone Griddle, griddle, or skillet (I recommend a cast iron skillet).
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Crunch Wrap Supreme Recipe Video Tutorial
Why We Love This Copycat Taco Bell Crunch Wrap
- All the Classic Taco Bell Flavors You Love– Packed with seasoned ground beef, creamy nacho cheese, tangy sour cream, and a crunchy tostada shell, all wrapped in a crispy, warm flour tortilla—just like your favorite drive-thru treat!
- Totally Customizable-Make it your own! Add extra toppings, give it some spice, switch up the protein, or double the layers for a hearty homemade Crunchwrap supreme that’s sure to impress.
- Fast Food at Home– Skip the drive-thru lines and recreate this Blackstone crunchwrap with ease—it’s fast, fun, and so much better when you can make it homemade!
Ingredient Notes and Substitutions
- Ground beef – This is the most commonly used for crunch wraps, but other proteins such as ground chicken, turkey, or pork can also be used.
- Taco seasoning – You can use store-bought seasoning or make your own using our homemade taco seasoning recipe.
- Flour Tortillas – We used a 6″ soft taco and a 12″ burrito size for this recipe. You can also use corn tortillas but keep in mind that the texture and flavor will be altered.
- Cheese – We used cheddar cheese sauce for this recipe. However, nacho cheese sauce is also perfect to use.
- Tostada – If you can’t find a 6″ tostada, make your own by frying a 6″ tortilla until crispy.
- Sour cream – You can also use Mexican crema or Greek yogurt in place of this.
- Lettuce – Can also be swapped with shredded iceberg or romaine lettuce.
- Salsa – We used store-bought salsa for convenience, but you can also use a mix of diced tomatoes, onions, and cilantro as a substitute.
Recipe Variations
- Breakfast Crunchwrap: Swap the ground beef for scrambled eggs, sausage, bacon, and shredded hash browns.
- Give it some heat- Add some spice by using pepper jack cheese or adding sliced jalapeño to nacho cheese
- Make it a double- Adding an extra tostada, doubling the center layer, and covering it with a larger flour tortilla wrap (see recipe) for a double Crunchwrap copy cat.
If you love cooking on your Blackstone, try our cooking steak on a Blackstone and Blackstone fajitas. You’ll also love our Blackstone grilled vegetables.
Kitchen Tools Needed
- Flat top griddle, griddle, or even a heavy skillet will work
- Spatula
How to Make a Crunchwrap
Let’s make our crunch wrap supreme recipe! First, preheat the Blackstone or griddle to medium heat (about 350ºF).
Add ground beef to the griddle and sprinkle with taco seasoning. Cook until the meat is no longer pink, about 4-5 minutes. While the meat is cooking, warm the cheddar cheese sauce.
Follow this foolproof process for each homemade Blackstone crunchwrap:
- Spread 1/6th of the ground beef on the large tortilla in the middle.
- Add 2 tablespoons of cheese sauce over the ground beef.
- Place the crunchy tostada on top.
- Spread 2-3 tablespoons of sour cream evenly on top of the tostada,
- then layer with 1/2 cup of lettuce, 1/4 cup of salsa, and 1/3 cup of shredded cheese
- place small soft tortilla on the top and follow instructions below to wrap
Double Crunchwrap Supreme Recipe (Optional): To make a double homemade crunchwrap supreme, add another tostada topped with 1/4 cup of refried beans, and 2 tablespoons of cheese sauce. Then when wrapping it all up, use an extra-large flour tortilla.
How to Fold a Crunchwrap
Once you are finished placing the small tortilla on top of your stack you are ready to fold. See photos below for a visual of the steps.
- Begin by grabbing the edge of the large tortilla closest to you and fold it over the filling toward the center. Hold this in place with a finger.
- Work your way around the tortilla, folding in sections toward the center. Always start right next to the last place you folded up.
- If your tortilla starts to tear, you can brush a little water onto the folded edges to keep it from tearing more.
- Each fold should slightly overlap the previous one, creating a pleated effect. You should only need to hold down the last section, as the others should be held down by the previous pleats.
- Continue folding until all edges are tucked in and the filling is completely enclosed. You should have a hexagonal shape when finished.
- While holding the pleated edges together, flip it over to hold its shape until you are ready to cook.
Add the oil to the griddle. First, cook the crunch wrap folded side down to seal the tortilla. Cook for about 3-4 minutes until deep golden in color. Then use tongs to flip the tortilla over and cook the other side until golden brown.
🎯 TFN Pro Tip
Note: Room-temperature flour tortillas or warmed flour tortillas work best for this recipe.
Remove the crunchwraps from the Blackstone griddle, and let it sit for about a minute to cool down.
Serve with your favorite garnish and enjoy! Need a serving suggestion? Try pairing this with Instant Pot Pinto Beans.
Cooking notes
- To make a double crunchwrap supreme, you’ll need 6 extra-large flour tortillas (instead of the large tortillas), 6 more tostadas, a can of refried beans, and 1 additional cup of cheese sauce.
- For an extra crispy Blackstone crunch wrap, add 1 more tablespoon of oil, cook it at 375º to 400ºF, and shorten the cooking time to 2 minutes per side.
Love Blackstone Recipes? Check out our other recipes! For a breakfast option, try cooking pancakes on Blackstone. You’ll also love our rice recipes like Blackstone fried rice recipe, pineapple teriyaki chicken bowls, and Blackstone chicken fried rice recipe.
Homemade Taco Bell Crunchwrap Recipe FAQs
While traditional crunch wraps do not include potatoes, you can add potatoes to your crunch wrap if you want. Cook them on the Blackstone Griddle first. Then put them in the wrap.
You can eat this by itself. But you can also serve it with a side of pinto beans, rice, or chips and salsa.
To fold your tortilla for a Blackstone Crunchwrap, start by folding the bottom corner up to the middle. Then take the left and right sides and fold them into the middle. Finally, roll it from the top down.
Yes, you can store blackstone crunchwrap leftovers in an airtight container in the fridge for up to 2 days. Reheat them in the microwave or on low heat in a pan. You can also wrap them in foil and reheat them in the oven.
More Easy Summer Recipes To Love…
If you tried this Blackstone crunchwrap recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Blackstone Crunchwrap
Equipment
- griddle
- tongs
Ingredients
- 1.5 pounds ground beef I prefer using coarsely ground taco meat
- 1 package (1.25 ounces) taco seasoning
- 6 flour tortillas, 12" large burrito size (use extra-large for a double crunchwrap)
- ¾ cup cheddar cheese sauce (or nacho cheese sauce)
- 6 tostadas, 6" size
- 8 ounces sour cream
- 2.5 cups lettuce, shredded
- 1.5 cups salsa
- 2 cups (8 ounces) cheddar cheese, freshly shredded
- 6 flour tortilla, 6" soft taco size
- 2 tablespoons olive oil
for a Double Crunchwrap Supreme (optional)
- 6 tostadas 6"
- 15 ounces (can) refried beans
- 1 cup cheddar cheese shredded
Instructions
- Preheat the Blackstone griddle grill at medium heat (about 350ºF).
- Add ground beef to the griddle and sprinkle with taco seasoning. Cook until the meat is no longer pink, about 4-5 minutes. While the meat is cooking, warm the cheddar cheese sauce.
- Follow this process for each Blackstone crunchwrap: spread 1/6th of the ground beef on the large tortilla in the middle. Add 2 tablespoons of cheese sauce over the ground beef. Place the tostada on top.
- Spread 2-3 tablespoons of sour cream evenly on top of the tostada, then layer with 1/2 cup of lettuce, 1/4 cup of salsa, and 1/3 cup of shredded cheese.
- Double Crunchwrap Supreme (Optional): To make a double crunchwrap supreme, add another tostada topped with 1/4 cup of refried breans, and 2 tablespoons of cheese sauce. Then when wrapping it all up, use an extra-large flour tortilla in step 7.
- Place the small tortilla on the top of the stack, then fold the large tortilla around the small one starting on one side, folding tightly, and continuing around until completely enclosed.
- If your tortilla starts to tear, you can brush a little water onto the folded edges to keep it from tearing more.
- Add the olive oil to the griddle. First cook the crunch wrap folded side down to seal the tortilla. Cook for about 3 minutes until deep golden in color. Then use tongs to flip the tortilla over and cook the other side until golden brown.
Video
Notes
- Room-temperature flour tortillas or warmed flour tortillas work best for this recipe.
- Fresh tortillas, at room temperature or warmed, work best for this.
- To make a double crunchwrap supreme, you’ll need 6 extra large flour tortillas (instead of the large tortillas), 6 more tostadas, a can of refried beans, and 1 additional cup of cheese sauce.
- For an extra crispy Blackstone crunchwrap, add 1 more tablespoon of oil, cook it at 375º to 400ºF, and shorten the cooking time to 2 minutes per side.
- Breakfast Crunchwrap: Swap the ground beef for scrambled eggs, sausage, bacon, and shredded hash browns.
- Give it some heat- Add some spice by using pepper jack cheese or adding sliced jalapeño to nacho cheese
- Make it a double- adding an extra tostada, doubling the center layer, and covering it with a larger flour tortilla wrap (see recipe) for a double Crunchwrap copy cat.
- Yes, you can store blackstone crunchwrap leftovers in an airtight container in the fridge for up to 2 days. Reheat them in the microwave or on low heat in a pan. You can also wrap them in foil and reheat them in the oven.
Nutrition
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Ethan says
Absolutely amazing. I used this recipe with a home made taco seasoning recipe, and garnished with a few extras that I normally like on my tacos. I will definitely be saving this recipe and making it a lot.
Margaret says
You put a pre-made tostada in this?
Danielle - TFN Team Member says
Yes! Just like Taco Bell does. It gives it that satisfying crunch!
L says
My son in law who is very picky loved these.