Blackstone Crunchwraps Taco Bell Copy Cat

If you’ve ever made a homemade Crunchwrap on a Blackstone and felt personally attacked by how hard it is to fold, same. That’s why this version, made on the Blackstone griddle and stuffed with budget-friendly Aldi finds (hi Clancy’s cheese chips), is my new go-to. I love it cause it’s easy to fold, easy to cook, and a whole lot cheaper than Taco Bell. Homemade food is better that fast food restaurants anyway.

This recipe skips the wasteful extra tortilla on top and still gives you that golden crispy outside with a perfectly sealed Crunchwrap you can actually pick up and eat without a mess. Let’s make ‘em.

These don’t look the greatest but I will retake a photo of them soon. I just used what I had on hand to make them and I these would be great with sour cream or lettuce.

❤️ Why You’ll Love These Crunchwraps

• Budget-friendly and full of flavor – everything came from Aldi, including the crunch layer!
• No awkward folding drama – crushed chips make sealing a breeze.
• Grilled to perfection on the Blackstone for that crispy, toasted finish.
• Customizable with whatever protein or veggies you’ve got on hand.
• I’ve tested other copy cat recipes at home too like these Air Fryer Mexican Pizza (Taco Bell Copycat) or Casey’s Breakfast Pizza Recipe (CopyCat)

🛒 Ingredients Needed for Crunchwraps

Here’s what I used—but feel free to tweak it

• 1 lb ground beef – I use Aldi’s grassfed ground beef, seasoned with taco seasoning
• 4 Burrito-size flour tortillas – warm them a bit to make folding easier
• ½ Shredded Mexican cheese – melts perfectly inside
• 1 cup Clancy’s cheese chips and Cheese Sauce – crushed slightly for that crunchy center
• 1 cup Shredded lettuce – for that fresh bite
• Diced tomatoes – or use a fresh salsa
• Avocado or Greek yogurt – in place of sour cream
• Optional: diced onions, jalapeños, or your favorite hot sauce

🧠 Jenna’s Tip No beef? Swap in seasoned ground turkey, shredded rotisserie chicken, or even black beans for a vegetarian version.

🔥 How to Make Crunchwraps on the Blackstone

Pro Tips

• Don’t overstuff. It’s tempting, but too much filling makes it hard to seal.
• Use a press to help seal the Crunchwrap shut on the hot griddle.
• Make ahead by prepping the filling and storing it in the fridge.

🥗 Serving Suggestions

• Pair it with a simple side salad or grilled veggies on the Blackstone
• Add a spicy dipping sauce like chipotle mayo or salsa verde
• Serve with a cold lime seltzer or homemade agua fresca to keep it fresh

Blackstone Crunchwraps FAQs

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Blackstone Crunchwraps

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• 
  Author: Jenna
• 
  
  Prep Time: 5
• 
  
  Cook Time: 10 min
• 
  
  Total Time: 15 min
• 
  
  Yield: 4 1x
• 
  
  Category: easy
• 
  
  Method: Blackstone
• 
  
  Cuisine: American

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• ½ lb ground beef, seasoned with taco spices

• 2 tbsp Tostitos cheese sauce (or similar)

• ¼ cup mild cheddar, shredded

• A handful of Clancy’s cheese chips (or any cheesy-style tortilla chip)

• 1 large flour tortilla (burrito size)

• Greek yogurt (for topping)

• Shredded lettuce (for topping)

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Instructions

1. Cook and season ground beef and set aside. 

2. Warm the tortilla and place in the center:

3. Fold tortilla edges inward like a hexagon to form a Crunchwrap.

4. Place seam-side down in a skillet or a Blackstone Griddle over medium heat. Cook 2–3 minutes per side until golden and sealed.

5. Top with shredded lettuce and a spoonful of Greek yogurt after cooking.

 

 

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Notes

No griddle? Use non-stick spray or a little olive oil in the pan for extra crisp.

Make it dairy-lighter by using just Greek yogurt and skipping the shredded cheese.

Want more protein? Add black beans or refried beans.

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