crunchwrap supremes

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Total Time: 35 minutes

• Difficulty: Easy

• Servings: 4 large crunchwraps

 Ingredients

For the Crunchwraps:

• 1 lb ground beef

• 1 packet (or 2 tbsp) taco seasoning

• ⅓ cup water

• 4 large burrito-size flour tortillas (10–12 inch)

• 4 small tostada shells (or crunchy corn tortillas)

• 1 cup nacho cheese sauce or shredded cheddar

• 1 cup sour cream

• 1 cup shredded lettuce

• 1 large tomato, diced

• 1 cup shredded Mexican cheese blend

• 1 cup guacamole (optional)

• 1 tbsp oil or butter for the griddle

Optional Extras:

• Hot sauce

• Jalapeños

• Refried beans

• Black beans

• Green onions

Instructions

Step 1: Cook the Ground Beef

1. Heat a skillet or section of your Blackstone griddle over medium-high heat.

2. Add the ground beef, breaking it up with a spatula as it browns.

3. Drain any excess grease, then add taco seasoning and water.

4. Simmer for 3–5 minutes until thickened. Remove from heat and set aside.

Step 2: Preheat Your Blackstone

• Preheat your Blackstone griddle to medium heat (about 375°F).

• Lightly oil the cooking surface with vegetable oil, canola oil, or butter.

Step 3: Assemble the Crunchwraps

Lay out all ingredients to streamline the assembly process:

1. Place a large flour tortilla on a flat surface.

2. In the center, layer the following:

   • 2–3 tbsp nacho cheese sauce

   • ½ cup seasoned ground beef

   • 1 tostada shell

   • 1–2 tbsp sour cream

   • A handful of lettuce, tomatoes, and shredded cheese

   • Optional: guacamole, beans, or jalapeños

3. Fold the tortilla edges up over the center in a pleated circle until completely sealed. If your tortilla doesn’t fully cover the center, cut a small round piece from another tortilla and place it over the toppings under the folds.

Step 4: Grill on the Blackstone

1. Place the crunchwrap seam-side down on the preheated griddle.

2. Press gently with a spatula to flatten slightly and ensure it seals.

3. Cook for 3–4 minutes, until golden brown and crispy.

4. Flip carefully and cook the other side for another 2–3 minutes, until evenly browned and melty inside.

Repeat for remaining crunchwraps.

 Serving Suggestions

Serve hot with:

• Salsa or pico de gallo

• Extra sour cream or guacamole

• Blackstone-grilled veggies

• A side of tortilla chips or elote (Mexican street corn)

 Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Reheat: Warm on a skillet or the Blackstone griddle for best results. You can also use an air fryer for crispiness.

• Freeze: Wrap ungrilled crunchwraps in foil and freeze for up to 1 month. Thaw in the fridge overnight before grilling.

 Nutrition Information (Per Crunchwrap – Approximate)

• Calories: 620

• Protein: 28g

• Carbs: 45g

• Fat: 35g

• Sodium: 960mg

• Fiber: 4g

Note: Nutrition varies based on ingredients and portion size.