Homemade Crunchwrap Supreme (Blackstone Copycat!)

Drive‑Thru Favorite, Backyard Sizzle

The Crunchwrap Supreme might be Taco Bell’s greatest invention: crunchy tostada shell, seasoned beef, melty nacho cheese, fresh lettuce‑tomato, all tucked inside a hexagon of griddled tortilla. But fast‑food wrappers get soggy on the drive home, and that “crunch” often turns to a sad chew. Last Saturday we took matters into our own hands, fired up the Blackstone griddle, and built homemade crunchwrap supremes that stayed shatter‑crisp from first bite to last.

And you know what? They’re easier than they look. Taco meat can be pre‑cooked, nacho cheese warmed in the microwave, tostada shells toasted in a quick oven burst. The real trick is using a smaller cut‑out tortilla “lid” so the large burrito tortilla can fold neatly into a six‑pointed star. A 1½‑minute sear on each side seals the deal—literally—creating a golden crust that holds everything together.

Drive‑thru debate: Are you Team Beef, Team Chicken, or Team Veggie for your crunchwrap filling? Drop your preference in the comments!

Why You’ll Love This Recipe

• Fresher crunch: Tostada stays crisp thanks to quick griddle sear.
• Blackstone‑friendly: Outdoor cooking keeps the kitchen cool.
• Customize the filling: Beef, turkey, or black beans all work.
• Meal‑prep friendly: Pre‑cook meat and stack ingredients—griddle to order.

Ingredient Notes & Substitutions

Prep tip: Warm tortillas 15 seconds in microwave so they fold without tearing.

Equipment Checklist

• Blackstone or large flat‑top griddle (stovetop skillet works)
• Metal spatula
• 4‑inch round cookie cutter or paring knife (for tortilla lids)
• Small bowl & spoon for nacho cheese
• Baking sheet for tostada shells

Detailed Instructions

1 | Toast the Tostadas

Preheat oven to 425 °F. Arrange 6 corn tortillas on baking sheet; bake 6–7 minutes until lightly browned and crisp. (Skip if using store‑bought tostada shells.)

2 | Prep the Fixings

• Beef: Brown 1 lb ground beef with 1 packet taco seasoning, 2 Tbsp minced onion, and 1 clove minced garlic. Drain. Keep warm.
• Nacho cheese: Microwave ½ cup store‑bought nacho cheese 30 sec; stir.
• Chop lettuce, tomato; grate cheese.

3 | Build the Crunchwrap

For each wrap:

1. Lay a 12‑inch tortilla on board.
2. Spoon ½ cup taco meat in 5‑inch circle.
3. Drizzle 2 tsp warm nacho cheese over meat.
4. Center 1 tostada shell on cheese.
5. Spread 1 Tbsp sour cream thinly on tostada.
6. Sprinkle ¼ cup lettuce, 2 Tbsp diced tomato, 2 Tbsp shredded cheese.
7. Place a 4‑inch tortilla round atop fillings (cut from an extra tortilla).
8. Fold outer tortilla edges up and over, working clockwise to create six pleats, forming a hexagon packet.

4 | Griddle to Crispy Perfection

Heat Blackstone to medium‑high; drizzle light oil. Place crunchwrap seam‑side down. Cook 1½ minutes until golden. Flip; cook another 1½ minutes. Tortilla should be deeply toasted, cheese melted, tostada still crisp.

Serving Ideas

• Copycat Mild Sauce: Whisk ½ cup tomato sauce, ¼ cup water, 1 Tbsp vinegar, 1 tsp chili powder, pinch garlic powder; warm 5 min.
• Mexican Street Corn Salad on the side
• Ice‑cold Homemade Sun Tea to wash down the spice.

Make‑Ahead & Freezer Tips

• Meal Prep: Brown beef and chop veg up to 3 days ahead; store separate. Assemble wraps up to 8 hours early; keep chilled, griddle when ready.
• Freezer: Assemble without fresh lettuce/tomato; wrap in foil; freeze 2 months. Reheat 350 °F oven 20 min, adding fresh toppings after.

Nutrition Snapshot (1 crunchwrap with beef)

Calories: 540 | Fat: 27 g | Carbs: 46 g | Protein: 28 g | Sodium: 980 mg

Variations & Twists

Troubleshooting Corner

Tiny Kitchen Science – Why We Griddle Seam‑Side First

Placing the folded side down first presses the tortilla flaps against hot metal, fusing them via steam and fat. This “thermal glue” keeps the crunchwrap closed when flipped, so fillings don’t escape.

FAQ (Schema‑Ready)

Q1 – Can I use small tortillas?
Yes—use 10‑inch, but you’ll need two mini‑tortilla pieces to patch the center.

Q2 – Can I make them in a skillet?
Absolutely—use cast iron over medium heat, 2 min per side.

Q3 – What cheese is best?
Nacho cheese adds moisture; if skipping, use ¼ cup shredded Monterey Jack to help glue the tostada.

Call‑to‑Action

Fired up your own Blackstone crunchwraps? Tag #BackyardCrunchwrap and show us your fold—bonus points for creative fillings!

Homemade Crunchwrap Supreme

Drive‑thru favorite made fresh on the Blackstone griddle—crispy tostada, seasoned beef, melty cheese, and fresh veggies wrapped in a golden tortilla.

Print Recipe Pin Recipe

Ingredients

  

• * 5 burrito‑size 12‑inch flour tortillas
• * 1 extra tortilla for 4‑inch rounds
• * 6 small corn tostada shells
• * 1 lb ground beef cooked with taco seasoning
• * ½ cup nacho cheese sauce warmed
• * ½ cup sour cream
• * 1 cup shredded lettuce
• * 1 large tomato diced
• * 1 cup shredded Mexican blend cheese

Instructions

 

• # Toast corn tortillas 7 min at 425 °F if using untoasted shells.
• # Warm flour tortillas 15 sec microwave; cut five 4‑inch rounds from extra tortilla.
• # Lay large tortilla. Add ½ cup beef in center. Drizzle 2 tsp nacho cheese.
• # Top with tostada shell. Spread 1 Tbsp sour cream on tostada. Add lettuce, tomato, shredded cheese.
• # Place 4‑inch tortilla round on top. Fold outer tortilla edges to center, pleating into hexagon.
• # Griddle seam‑side down on medium‑high oiled surface 1½ min. Flip; cook 1½ min until golden.
• # Serve hot with salsa or hot sauce.

Notes

* Ground turkey or black beans can replace beef.
* Skillet method: use cast‑iron over medium heat 2 min per side.