Blackstone Crunchwrap is a classic Taco Bell recipe that’s easy to make at home. Add extra toppings like refried beans, guacamole or shredded cheese to change up the flavors.
Start by adding a layer of ground beef and cheese sauce to a large tortilla. Top with a tostada, some sour cream, lettuce and tomatoes (or any other desired toppings). Fold the edges over the filling, wrapping as tightly as possible.
Ground Beef
To make this recipe on the blackstone griddle, you’ll need lean ground beef and a healthy dose of taco seasoning. While a full pound of meat may seem like a lot, you won’t find it in many store-bought crunchwraps, and the beef is a big part of what makes this sandwich so satisfying.
To keep the beef from drying out and becoming a mushy mess, you’ll need a little oil to prevent it from sticking. While you’re waiting for your beef to cook, heat up some nacho cheese sauce in the microwave and set it aside to cool.
The best way to put this stuff together is to use one large tortilla, which you can then layer with meat and the rest of the components. It’s also a good idea to assemble your crunchwrap before you flip it on the griddle to make sure it holds up as you go. The secret to making this thing actually taste as good as it looks is to use high-quality ingredients and a well-oiled griddle (blackstone or otherwise). You can even add a crispy tostada shell for a nifty smear on the savory side of things.
Nacho Cheese Sauce
Taco Bell’s nacho cheese sauce is a gooey, cheesy blend of cheddar, Mozzarella and Monterey Jack that makes a variety of their menu items special. It’s also a budget-friendly recipe that you can make at home.
This recipe takes just minutes to prepare, and it’s perfect for using up leftover taco fillings. In addition, it’s a great way to switch up your regular meal routine and make dinner a little bit more exciting!
The nacho cheese sauce in this blackstone crunchwrap recipe is made from a combination of evaporated milk and heavy cream, which helps it to thicken without flour or roux. The mixture also has a nice rich color and flavor that works well for this dish.
Once you’ve prepared the beef and the cheese sauce, it’s time to assemble your blackstone crunchwraps! Place the cooked beef in one side of the tortilla, followed by a generous amount of the nacho cheese. Then, fold the tortilla over so that it forms a seal.
You can store the assembled crunchwraps in the refrigerator until you’re ready to cook them. They’ll keep up to 2 days, so they’re an easy make-ahead dish that you can use in different ways!
For an extra kick, try serving these on a bed of lettuce. Add shredded lettuce, tomato and sour cream on top of the beef and nacho cheese. It’s a delicious, quick and easy meal that’s sure to please the whole family! You can even add some sliced jalapenos for an extra kick of heat. This dish is easy to make on the Blackstone griddle, and it’s a great way to spice up your standard meal!
Tortillas
Taco Bell’s signature grilled cheesy quesadilla has been combined with a crunchy beef tostada to create the ultimate crunchwrap supreme. With layers of seasoned ground beef, nacho cheese sauce, sour cream, shredded lettuce, and a tostada shell, this recipe is sure to please even the pickiest eater.
To make this recipe, start with a large burrito-size tortilla that is topped with warmed nacho cheese and then a layer of ground beef. Next, add a crunchy tostada shell and then your favorite toppings (we used shredded lettuce, sour cream, and tomato).
When it’s time to wrap up the crunchwrap, begin by folding the edge of the tortilla toward the center on top of the tortilla piece. Continue doing this, as tight as you can, until the entire tortilla is wrapped tightly around all of the ingredients.
Once the tortilla is folded, place it seam side down on the griddle and cook for 3-4 minutes until the edges are deep golden brown. Flip the crunchwrap and repeat the process until all of the tortillas are browned.
You can use any type of tortilla you prefer for this recipe, but I recommend using a burrito-sized tortilla to help the crunchwrap stay together while cooking. If you can’t find these giant flour tortillas, you can easily substitute with 2 extra standard tortillas.
To cook the homemade blackstone crunchwrap, preheat a Blackstone grill or stovetop to medium heat. Spray the tortilla with oil and then cook for a few minutes until it begins to brown. Then, flip it over and cook for a few more minutes until it’s cooked through.
Tomatoes
The tomatoes are a key component to this Blackstone crunchwrap recipe, as they add the necessary moisture to the meat and cheese sauce. I love using a combination of sweet, blistered tomatoes and a quick, light basil garlic mayo (originally from one of my favorite grilled chicken sandwich recipes). If you’re looking for a fun and easy family dinner that is packed with nutrients and flavor, this is the perfect recipe for you!
To assemble the crunchwraps, layer a tortilla with ground beef, nacho cheese sauce, a tostada, sour cream, lettuce, tomatoes, and shredded cheese. Once you have a full wrap, place the whole thing on the griddle. Cook for a few minutes on each side until the tortilla is golden brown and the ingredients are hot. Once cooked, serve immediately with additional toppings of your choice! I highly recommend using a Blackstone griddle for this recipe, as it will help ensure that the wrap is crispy and evenly distributed on each side.