Let’s Talk About Blackstone Crunchwraps—My New Guilty Pleasure

Okay, let’s just get this out there—Taco Bell Crunchwraps? I was kinda obsessed in college (it was a problem). But then I got my hands on a Blackstone griddle and everything changed. I made these bad boys for my friends on a random Friday, just because we were bored of grilling burgers. The only issue was, now they expect Crunchwraps every time—and I’m really not sure if I should feel proud or slightly used. Couple weeks ago, my cousin called dibs on the first one, and honestly, I totally get it. There’s just something about seeing all that gooey cheese melt right on the griddle that makes me feel like a culinary wizard. Anyway, that’s my spiel—let’s crack on (and if you’re making these for the first time, keep a spatula handy and maybe, just maybe, hide one for yourself under some foil—wink).

Why You’ll Love This Mess (I Mean Recipe)

I make this when I want something ridiculously satisfying but also pretty easy—good for when the family is “starving” (their words, not mine) and I can’t handle another pizza night. My little brother honestly wolfs down two and then asks if there’s more, which, depending on my mood, is either a compliment or a challenge. Also, these are basically impossible to mess up—which is handy, ’cause I once used shredded lettuce instead of regular and it got a bit, well, soggy. Oh, one more thing: cleaning up after these, not my favorite, but the way everyone hovers over the griddle makes it oddly social. Sprinkling some hot sauce over the top? Magic. (Don’t tell Taco Bell I said that…)

What You’ll Need (and My Cheeky Substitutions)

1 lb ground beef (sometimes I go with turkey or even Beyond Meat if I’m feeling fancy. My grandmother will never forgive me for that, but hey—she doesn’t have to eat it)
1 packet taco seasoning (any brand will do, or make your own if you have energy left—it’s just chili powder, paprika, cumin, and the like)
6 large flour tortillas (about the size of your face—go too small and it’ll just be sad)
6 tostada shells (broken tortilla chips have saved the day more than once, trust me)
1 1/2 cups nacho cheese sauce (I’ve used shredded cheese in a pinch, but the sauce is way more fun)
1 1/2 cups sour cream
2 cups shredded lettuce (iceberg or Romaine, or honestly whatever’s wilting in the fridge. Butter lettuce is weird, don’t try that.)
2 tomatoes, diced (cherry tomatoes actually work fine—halve and toss on)
1 cup shredded Mexican cheese blend
Oil or butter for griddle
Optional: diced onions, jalapeños, hot sauce (someone in my house adds crushed Doritos—don’t judge until you’ve tasted it!)

How I Make (and Occasionally Mangle) Crunchwraps on the Blackstone

Brown the meat: Fire up your Blackstone to medium high. Toss the beef on with a little oil, season with taco seasoning; cook ‘til browned and crumbly. Occasionally I sneak a taste—no shame.
Warm up your nacho cheese: Little saucepan on the side of the griddle works, or microwaved if you don’t want to fuss. Don’t burn your tongue. (I have, several times…)
Assemble the crunchwrap: Lay out a big tortilla, and in the middle make a circle: some ground beef, a spoonful or two of nacho cheese, a tostada shell (or a bunch of chips—you know the drill)—then sour cream, lettuce, tomatoes, shredded cheese. Not too much—it gets wild. If you overfill it, just eat the evidence.
Fold it up: This part, hands down, is the trickiest. Start by folding the edges toward the center—think hexagonal, like a weird tortilla UFO. If you ripped it, patch with extra tortilla bits (really, it works).
Grill it: Set your folded crunchwrap seam side down (with a little oil or butter) on the Blackstone. Press a spatula on top—sometimes I use a small skillet to weigh it down. Cook for about 2-3 minutes, flip, then another minute or two. Basically, until golden brown and crunchy. Don’t worry if cheese leaks; that’s the universe’s gift to the cook.
Serve immediately—or, if you’re me, fend off family members who keep circling for seconds.

Notes (Or: Lessons from My Many Crunchwrap Experiments)

If the crunchwrap is bursting, you probably went a bit heavy on the toppings. I still do this every time, though.
Lettuce gets weird if you prep too early (soggy city!). Assemble just before grilling.
I used to stack two tostadas for super crunch. It’s epic, but you’ll struggle to close them.
Did you know you can make nacho cheese sauce from scratch? I use this recipe from Serious Eats sometimes, but the jarred stuff is fine most days.

Variations (AKA: My Greatest Hits and Misses)

Breakfast version: scrambled eggs, sausage, loads of cheese, diced potatoes. Did this once with salsa verde and—man, talk about a new morning routine.
Vegetarian: black beans instead of meat. I added grilled peppers and onions last time and it was a sorta Tex-Mex spin; it actually worked!
I once tried fish—yeah, don’t. Maybe it was my technique, but… nah.
Some crazy soul in my house tried adding pineapple (it made me think of Hawaiian pizza and now I can never unsee it).

What If I Don’t Own a Blackstone?

So I’m obsessed with the Blackstone (if you want to check them out, this is their official site). But a big nonstick pan or even a George Foreman grill totally works—just press down hard with the spatula to get a crunchy crust. I once used my oven broiler; took way longer and wasn’t as satisfying but it’ll do in a pinch.

Blackstone Crunchwraps (Better Than Taco Bell)

Storing (Not That They’ll Last, Honestly)

You can keep leftover crunchwraps in the fridge wrapped in foil for a day or maybe two. Reheat on the griddle or in a hot pan. But honestly? Mine usually ‘disappear’ by the next afternoon—can’t prove who takes them, but I have my suspicions. I think the crunch holds up better if you reheat on the griddle instead of microwaving (microwave makes it a bit sad and floppy).

How We Like to Serve ‘Em in My House

I tend to put out bowls of salsa, sour cream, and guac because anything dippable is a win around here. My cousin demands pickled jalapeños every time; he says it’s nonnegotiable. Occasionally, we’ll make homemade lemonade too. Oh, and chips—always chips. Not sure why, but it feels right.

Pro Tips (AKA: Things I Learned the Hard Way)

Don’t rush the folding or you’ll have filling explosions—been there. Actually, I find it works better if you warm the tortillas a little first so they don’t crack.
I tried grilling with just a quick squirt of oil; results were meh. Butter is *way* tastier for browning (who knew?).
On second thought, don’t try to double-stack these Crunchwraps unless you’re feeling especially brave—it’s a mess waiting to happen.

Crunchwrap Questions I Get All the Time

Can I freeze these? You can, but when you reheat, it gets kinda soggier than I like. If you really want to, wrap tightly and crisp them up again on the griddle—I think it’s better fresh though.
Do I have to use nacho cheese sauce? Nope! Shredded cheese works, or even those pepper jack slices if you’re cleaning out the fridge.
How do I get that perfect fold? Honestly? Youtube was my friend—try this tutorial from Sam the Cooking Guy. Or just accept a messy one your first time. It tastes the same.
Can I make these without meat? Oh absolutely. Refried beans or lentils, and lots of veg. My veggie version is almost as popular (don’t tell my brother).
What if I don’t have tostada shells? Use tortilla chips. Or skip the crunch layer if you must (but it won’t be a crunchwrap, will it?).

So yeah, that’s my Crunchwrap saga. Let me know if you try them—a photo of a cheese explosion always makes my day. Happy griddling!

Blackstone Crunchwraps (Better Than Taco Bell)