Blackstone Crunchwrap

Copycat Taco Bell Crunchwrap on the Blackstone! It's an easy dinner recipe when you are craving a crunchwrap that might be better than the real thing.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Mexican

Keyword: Blackstone Crunchwrap, Crunchwrap

Servings:

Calories: 996kcal

Author: Julie Evink

Ingredients

1 ½ pounds ground hamburger
1.25 ounces taco seasoning (1 packet)
6 burrito shells 12’’ each
¾ cup nacho cheese sauce
6 tostadas 6’’ size
8 ounces sour cream
2 ½ cups shredded lettuce
1 ½ cups salsa
2 cups shredded cheddar cheese
6 flour tortillas 6’’ size
2 Tablespoons butter

Instructions

Preheat the Blackstone grill to medium heat.
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, put the cheese sauce in a small saucepan and warm up on the Blackstone.
Assemble crunchwraps: Spread 1/6th of the ground beef in the middle of the burrito size flour tortilla, then 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 tostada, then layer with ½ cup lettuce, ¼ cup salsa and ⅓ cup shredded cheese.
Place the small flour tortilla on 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.
Add butter to the griddle. When butter is melted place crunchwrap folded side down on the griddle to seal it. Cook for about 3 minutes or until deep golden in color. Flip the crunchwrap over with a spatula and cook until the other side is golden brown.

Notes

STORING LEFTOVERS

FRIDGE: Wrap it in foil or place in an airtight container and store in the refrigerator. Because of the tomatoes and lettuce, I recommend not storing this longer than 24 hours.

FREEZER: If you want to freeze a Blackstone crunchwrap, leave out the tomatoes, lettuce, and sour cream. Freeze up to a month.

Nutrition