Blackstone Crunchwrap

copycat crunchwrap cut in half with a serving board with bowls of sour cream, salsa, a bottle of Tapatio, and lime slices in the background.

5 from 14 votes

Love the double Crunchwrap Supreme? Then you'll love this homemade crunchwrap recipe (Taco Bell copycat) made on the Blackstone griddle!

Prep Time15

Cook Time15

Total Time25

Course: Lunch, Dinner

Cuisine: American

Servings: crunchwraps

Calories: 651kcal

Author: Renae Gerhardstein

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

TFN Pro Tip:

Room-temperature flour tortillas or warmed flour tortillas work best for this recipe.
Fresh tortillas, at room temperature or warmed, work best for this.

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.

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.

Storing and Reheating:

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