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Easy Blackstone Crunchwraps for the Ultimate Family Dinner

Griddled crunchwraps · Weeknight dinner · Crispy, cheesy, and fully customizable
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 39 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-inspired
Ingredients Method

Ingredients
  

  • For the Ground Beef Filling
  • 1 pound ground beef 80/20 recommended for best flavor
  • 4 tablespoons fajita seasoning homemade or store-bought
  • ⅓ cup salsa your favorite variety
  • 2 tablespoons hot sauce avoid vinegar-based styles
  • For the Queso
  • ¼ stick butter 2 tablespoons
  • ¼ cup heavy cream
  • 1 cup Colby Jack cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 1 teaspoon hot sauce or more to taste
  • For the Toppings
  • ½ white onion diced
  • 2 tomatoes diced
  • ½ head iceberg lettuce thinly sliced
  • ½ bunch cilantro chopped
  • ⅓ cup sour cream
  • For Assembly
  • 4 large flour tortillas burrito-size
  • 4 small flour tortillas taco-size
  • 4 small yellow corn tortillas
  • Oil for the griddle
  • ¼ stick butter 2 tablespoons, for toasting
  • 1 cup Colby Jack cheese shredded (for layering)
  • 1 cup Monterey Jack cheese shredded (for layering)

Method
 

  1. Preheat Your Griddle
  2. Fire up your Blackstone or flat-top griddle. Set one section to medium heat and two sections to low heat. Having different temperature zones makes this process much smoother.
  3. Prep Your Toppings
  4. While the griddle is heating, dice the onion and tomatoes. Shred the lettuce and chop the cilantro. Set everything aside so you’re ready to assemble.
  5. Make the Queso
  6. Place a small saucepan or cast iron skillet on the low-heat section of your griddle. Melt the butter, then add the heavy cream and bring it to a gentle simmer. Remove from heat and slowly stir in one cup of Colby Jack and one cup of Monterey Jack cheese. Add about a teaspoon of hot sauce and keep stirring until the queso is smooth and creamy. Set it aside.
  7. Cook the Ground Beef
  8. On the medium-heat section of your griddle, add the ground beef. Break it up with a spatula as it cooks and sprinkle in the fajita seasoning. Continue cooking until the beef is browned through, then reduce the heat to low and stir in the salsa. Mix everything well and let it simmer for a minute or two.
  9. Fry the Corn Tortillas
  10. Add a little oil to the griddle and place the yellow corn tortillas on a low-heat section. Fry them on both sides until they’re crispy and golden. These will provide that signature crunch in the center of your crunchwrap.
  11. Assemble the Crunchwraps
  12. Work with one crunchwrap at a time. Lay a large flour tortilla flat and sprinkle a layer of shredded cheese in the center. Add a portion of the seasoned ground beef on top. Take a crispy corn tortilla, spread a spoonful of queso on one side, and place it queso-side down on top of the beef. Top with sour cream, lettuce, tomatoes, onions, hot sauce, and cilantro. Finish with another sprinkle of shredded cheese.
  13. Fold and Seal
  14. Place a small flour tortilla right on top of the toppings. Now, fold the edges of the large flour tortilla inward, working in one direction around the circle, until you’ve created a neat, secure pocket. The small tortilla helps hold everything together while you fold.
  15. Toast to Perfection
  16. Melt the remaining butter on the griddle. Place your folded crunchwrap seam-side down and cook until golden and crispy. Flip and toast the other side until it’s equally crisp and the cheese inside is fully melted.
  17. Serve and Enjoy
  18. These are best enjoyed immediately while they’re hot and crispy. Serve them whole or cut in half, with extra hot sauce and toppings on the side.