Beefy Cheesy Crunch Wrap Supreme
Food and Drink

Reprinted with permission from “Blackstone® Griddling” by Josh Hunt, ©2023 Page Street Publishing Co. Photo credit: © Josh Hunt

Beefy Cheesy Crunch Wrap Supreme

"All kinds of goodness layered inside a grilled tortilla hiding another soft tortilla and crispy tostado shell within."

Makes: 6 wraps


1 pound lean ground beef

1 medium white onion, chopped

2 tablespoons taco seasoning

¼ cup water

1 15-ounce jar nacho cheese or queso dip

6 burrito-size flour tortillas

6 tostada shells (seasoned or unseasoned)

1 cup sour cream

2 cups shredded iceberg lettuce

1 large tomato, diced

1 cup shredded Mexican cheese

6 small street taco-size flour tortillas

Mexican rice or charro beans, for serving

lime wedges, for serving

Set the lightly oiled griddle to medium-high heat. Brown the ground beef and onion for 6–8 minutes, until no pink remains in the beef. Drain the grease into the rear grease trap.

Stir the taco seasoning and water into the beef until combined. Continue to cook until it starts to boil. Reduce the heat to medium and let the mixture simmer for 2–3 more minutes, stirring every minute or so. If your griddle has room, push the beef to the side. If not, remove it from the heat.

Warm the nacho cheese in a small pot on the Blackstone. Warm the flour tortillas on the griddle for 30 seconds per side. Place the tortillas in a tortilla warmer or between two plates to keep warm.

It’s time to start building your crunch wraps. Lay one large flour tortilla on a flat surface. Spread ½ cup of taco meat in the center of the tortilla. Spoon 2 tablespoons of nacho cheese over the meat. Top the meat with one tostada shell. Spread a thin layer of sour cream over the tostada shell, then top it with a bit of lettuce, tomato, and cheese. Be careful not to overstuff these. Add the small street taco–sized flour tortilla in the center. Repeat with the remaining tortillas, tostadas and fillings.

To fold the crunch wrap, fold the edges of the bottom of each flour tortilla up over the smaller, center tortilla. Continue to work your way around, until it is all enclosed. You’ll have 6 crunch wraps total.

Lightly oil your medium-heat griddle. Place as many crunch wraps as will fit seam-side down onto the griddle. Cook for 2–3 minutes, or until the tortilla is golden brown. Flip over and cook the other side until golden brown, 2–3 more minutes. Repeat this process with all the crunch wraps. Serve them up with a lime wedge and your favorite sides, like Mexican rice or charro beans.