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Three grilled crunchwraps cooking on a Blackstone griddle, with one sliced in half to show layers of seasoned ground beef, lettuce, tomato, cheese, and a crispy tostada shell inside a toasted tortilla. The griddle is outdoors with a spatula in the background.
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5 from 2 votes

Crunchwrap Supereme

Taco Bells Crunchwrap Supereme on a Blackstone griddle. The perfect beginnner blackstone meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner
Cuisine: Mexican
Keyword: blackstone crunchwrap, crunchwrap, taco bell crunchwrap
Servings: 6 people
Author: Johnny

Equipment

  • 2 Spatulas

Ingredients

  • 1 lb ground beef or cooked, shredded chicken
  • 1 packet taco seasoning or homemade blend
  • 6 large flour tortillas burrito size
  • 6 small tostada shells or substitute with tortilla chips
  • 1 cup nacho cheese sauce or shredded cheese
  • 1 cup sour cream
  • 1½ cups shredded lettuce
  • 1 cup diced tomatoes
  • Oil or butter for griddle
  • Optional: hot sauce diced jalapeños, or chopped onions

Instructions

  • Preheat griddle to 375–400°F, add a little oil, and brown the ground beef directly on the griddle; once fully cooked, mix in taco seasoning and a splash of water.
  • Warm large tortillas on the griddle for 20 seconds per side to make them easier to fold.
  • Lay a tortilla flat and add 2 tablespoons of nacho cheese or shredded cheese to the center.
  • Spoon seasoned beef (or chicken) over the cheese, then top with a tostada shell or crushed chips.
  • Spread sour cream on the tostada, then layer on shredded lettuce, and diced tomato.
  • Fold the edges of the tortilla up and over the center to form a sealed, hexagon-shaped wrap.
  • Lightly oil the griddle and place the Crunchwrap seam-side down to seal.
  • Cook for 2–3 minutes until golden brown, then flip and cook the other side another 2–3 minutes.
  • Remove from griddle, slice in half, and serve hot with extra sour cream or hot sauce if desired.