A Crunchwrap Supreme is a long-coveted fast food icon. I recreated the Crunchwrap on my griddle and made it superior to its original form.

Using a flavorful homemade fajita seasoning and fresh ingredients, I’ve created a weeknight masterpiece.

This is an incredibly kid-friendly recipe that is fun to make together as a family in no time.

Crunchwraps on the Griddle

These crunchwraps are designed to be served individually, allowing customization, which is great for kids. They can also be made using low-calorie or carb substitutes like low-carb tortillas and lean ground beef.

From start to finish, they take no more than 40 minutes, making them a quick and easy recipe.

Ingredients you’ll need

• Ground beef – this recipe is traditionally used with ground beef. However, we love to use it with leftovers, too! Leftover shredded beef, chicken, or pulled pork would also make an awesome crunchwrap.
• Fajita seasoning –  I recommend our homemade fajita seasoning, but you can use your favorite. A spicy BBQ rub will also work if you’re in a pinch.
• Salsa and hot sauce – use your favorite salsa and hot sauce. I love to use a cantina-style salsa and a traditional Mexican hot sauce. Best to avoid any vinegar-based hot sauces in this recipe.
• Taco toppings – white onion, tomatoes, lettuce, cilantro, and sour cream mirroring the inspired recipe. Use your favorite taco toppings if you would like to switch things up.
• Oil – for greasing the hot plate.
• Tortillas – I used small yellow corn and flour tortillas and large flour tortillas.
• Queso – butter, cream, cheese, and hot sauce. You can use store-bought queso or nacho cheese sauce.

Equipment you’ll need

• Griddle – I used my Traeger Grills Flatrock, but any Blackstone or flat-top cooking surface will work for this recipe.
• Griddle-safe spatula – metal spatula with heat-protective handle.
• Griddle-safe saucepan or small cast iron skillet – I always recommend using a cast iron skillet on the grill, but as long as your pan is grill-safe, you’re good to go.

Picking the protein that works for you

Classically, this recipe uses ground beef. However, you can use other ground or shredded proteins. Here are some options for ground beef and other protein ideas:

• Traditional 80/20 Ground Beef – 80/20 ground beef is 80% lean and 20% fat. This ratio will produce a great flavor and keep the meat hydrated.
• American Wagyu ground beef – I love leveling up my weeknight recipes with a high quality protein. I use Snake River Farms American Wagyu ground beef to enhance the quality and flavor of my dishes. Dare I say, a “fancy crunchwrap”!
• 90/10 Lean Ground Beef or Grass Fed – For a higher protein content and for someone trying to save on calories, this is a great option. I recommend cutting the heat on the griddle as soon as it’s fully cooked, then hydrating the ground beef with a little extra salsa or hot sauce to keep it hydrated. 90/10 and grass fed ground beef is incredibly leaner, which can result in a dry texture if not cooked properly.
• Ground Poultry – ground chicken or turkey is a great option for this dish. However ground chicken and turkey are very lean, so I would also suggest using a little extra salsa or hot sauce to keep it hydrated and cutting the heat of the griddle as soon as it’s cooked.
• Leftover BBQ Proteins – Leftover pulled pork? Leftover shredded chuck roast or brisket? Leftover shredded smoked chicken? Any of these leftover BBQ protein leftovers would make an awesome version of this dish.

How to make Blackstone Crunchwraps Step By Step

1. Fire up the griddle

Preheat one section of your griddle to medium heat and two sections of your griddle to low heat.

2. Prep the toppings

Dice half an onion and two tomatoes. Chop half a head of Iceberg lettuce and half a bunch of cilantro.

3. Make the queso

Shred both the cheeses. You’ll need one cup of each cheese for the queso. Combine the other cup of each cheese together and put aside for assembling your crunchwrap.

Place a small saucepan or skillet over low heat and begin to melt ¼ stick of butter. Add the heavy cream and bring to a simmer.

Cut the heat and slowly stir in one cup of shredded Colby Jack cheese and one cup of Monterey Jack cheese. Add about one teaspoon of hot sauce (or more should you like it hot).

Continue to stir the queso to avoid separating or clumping.

4. Cook the beef

Add the ground beef to the medium heat and begin to cook, breaking up the meat with the spatula as you go.

Sprinkle over the fajita seasoning. Continue to cook and occasionally mix with a spatula.

Once it is browned, reduce the heat to low and add salsa. Mix well to combine.

5. Fry the corn tortillas

Spray or add oil to your griddle just enough to cover the surface, then place the yellow corn tortillas on your griddle at low heat. Fry both sides until crispy.

6. Assemble the crunchwraps

Assemble one at a time by starting with one large flour tortilla.

Add a sprinkle of the shredded cheese blend, followed by one serving of ground beef.

Add queso to one side of the crispy yellow corn tortilla and place the queso side on top of the ground beef.

Add sour cream, followed by lettuce, tomato, onion, hot sauce, and cilantro.

Top with additional shredded cheese.

7. Fold the crunchwraps

Lay one small flour tortilla on top of the toppings and fold in the edges of the large tortilla in one direction, creating a secure pocket.

8. Cook the crunchwraps

After melting the remaining butter, place your crunchwrap on the griddle and cook both sides until crispy. This locks in those folds!

9. Serve

These are best served straight away while they are crispy, whole, or in half, with hot sauce and additional toppings of your choice.

After some more easy weeknight dinners?

• Easy Salmon on the Blackstone
• Grilled Garlic Parmesan Steak Bites
• Grilled Garlic Shrimp Skewers
• Grilled Halibut with Easy Lemon Garlic Sauce
• The Best Salmon

Blackstone Crunchwrap Recipe

Now you can make this fast-food favorite even better at home using your Blackstone or griddle.

These crispy tortilla pockets are packed with all your favorite taco fillings and make for the perfect weeknight dinner that’s fun for the whole family! Plus, minimal dishes make it an easy go-to for busy nights.

Don’t forget to leave a rating, and drop a comment below if you have any questions on this recipe.

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Blackstone Crunchwraps (Better Than Taco Bell)

Crispy tortilla pockets stuffed with ground beef, tomatoes, onion, cheese, sour cream and hot sauce.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 1126kcal

Author Rosalie Bradford

Ingredients

• 1 lb ground beef
• 4 tbsp fajita seasoning
• ⅓ cup salsa
• 2 tbsp hot sauce
• ½ white onion diced
• 2 tomatoes diced
• ½ head iceburg lettuce sliced
• ½ bunch cilantro chopped
• 4 small yellow corn tortillas
• oil for the hotplate
• 4 large flour tortillas
• 4 small flour tortillas
• 1 cup Colby Jack cheese shredded and blended with Monterey Jack
• 1 cup Monterey Jack cheese shredded
• ⅓ cup sour cream
• ¼ stick butter

Queso

• ¼ stick butter
• ¼ cup heavy cream
• 1 cup Colby Jack cheese shredded
• 1 cup Monterey Jack cheese shredded

Instructions

• Preheat one section of your griddle to medium heat and two sections of your griddle to low heat.
• Add the ground beef to the medium heat and begin to cook, breaking up any clumps with a spatula. Season with the fajita rub. Continue to cook and occasionally mix with a spatula. Once it is browned, reduce the heat to low. Add the salsa and give it a good mix.
• Spray or add oil to your griddle, enough to cover the surface, then place the yellow corn tortillas on at a low heat. Fry both sides until crispy. 
• To assemble, start with a large flour tortilla, add a sprinkle of the shredded cheese blend, followed by one serving of ground beef. Add queso to one side of a crispy yellow corn tortilla and place the queso side on top of the ground beef. Add sour cream, followed by lettuce, tomato, onion, hot sauce and cilantro. Top with additional shredded cheese.
• Lay a small flour tortilla on top and fold the edges of the large tortilla in, in one direction, creating a secure pocket.
• Melt the butter, place your crunchwrap on the griddle and cook both sides until crispy.
• Best served immediately while they are crispy, whole, or in half, with hot sauce and additional toppings of your choice.

Queso

• Place a small saucepan or skillet over low heat and melt the butter. Add the heavy cream and bring to a simmer. 
• Cut the heat and slowly stir in one cup of shredded Colby Jack cheese and one cup of Monterey Jack cheese.
• Add about one teaspoon of hot sauce (or more should you like it hot). Continue to stir the queso to avoid separating or clumping. 

Nutrition

Calories: 1126kcal | Carbohydrates: 53g | Protein: 58g | Fat: 76g | Saturated Fat: 40g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 1803mg | Potassium: 929mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2696IU | Vitamin C: 18mg | Calcium: 1061mg | Iron: 6mg