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Easy Blackstone Crunchwraps Recipe (Better Than Taco Bell)

Blackstone Crunchwraps

There's something incredibly nostalgic about enjoying a crunchy, cheesy wrap that you can hold in your hands. Blackstone Crunchwraps are easy to make and even better than your favorite Taco Bell treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

For the Blackstone Crunchwraps
  • 1 lb ground beef or turkey A great source of protein and flavor.
  • 1 packet taco seasoning For that classic taco taste.
  • 1 can refried beans Adds creaminess and richness.
  • 4 large flour tortillas The base of your crunchy wrap.
  • 1 cup nacho cheese sauce Because who doesn't love cheese?
  • 1 cup shredded lettuce For a fresh crunch.
  • 1 cup diced tomatoes Adds a juicy burst of flavor.
  • 1 cup shredded cheddar cheese More cheese, more happiness!
  • 1/2 cup sour cream A cool and creamy dip.
  • to taste cooking oil For grilling to perfection.

Equipment

  • Skillet
  • Blackstone Griddle

Method
 

  1. Step 1: In a skillet over medium heat, cook the ground beef until browned. Drain the excess fat. Add taco seasoning and follow the package instructions to prepare.
  2. Step 2: Lay out one flour tortilla on a flat surface. Spread a layer of refried beans in the center, leaving space around the edges.
  3. Step 3: On top of the beans, layer the cooked ground beef, nacho cheese sauce, shredded lettuce, diced tomatoes, and shredded cheddar cheese.
  4. Step 4: Carefully fold the edges of the tortilla over the filling, creating pleats as you go to form a circular wrap. Ensure all fillings are tucked in securely.
  5. Step 5: Preheat your Blackstone griddle to medium-high heat. Add a little cooking oil to the surface.
  6. Step 6: Place the folded crunchwrap seam-side down on the griddle. Cook for about 2-3 minutes until golden brown. Flip and grill the other side for another 2-3 minutes.
  7. Step 7: Remove from the griddle and let cool for a minute. Cut in half and serve with sour cream on the side.

Notes

Wrap individual crunchwraps in foil or plastic wrap and store them in the fridge for up to 3 days. You can also freeze the uncooked wraps for later use.