I wrote this post last week about seasoning my new 22" Blackstone griddle, and this trip was my first opportunity to use it. My wife let me know that we were going to try making crunch wraps. It seemed pretty easy, so I agreed that would be a great first cook.
The first thing I needed to do was to make sure the hose I bought on Amazon would work with our trailer and the griddle. You can see in the photo above, I bought a 20lb propane tank just in case it didn't.
Thankfully it did, and after getting everything connected I was "cooking with gas".
It actually works out really well, there are two ports at the back of my trailer and I can use either one of those to connect the griddle up to. I could even use one for the built in stove and the other for my griddle if I wanted to.
I know it's probably tough to see, but you can just make out the flames reaching up to the bottom of the metal cooking surface in the photo above. Because the metal is such a good conductor, it takes virtually no time for the cook surface to start getting warm.
Then it was time to get some taco meat made for the crunch wraps. If you don't know what a crunch wrap is, it's an item on the fast food menu from Taco Bell. I doubt there is anything authentically Mexican about it, but the flavors are good and the fact that we can make our own now is pretty awesome.
In no time at all I had the ground chicken and onions cooked up and fully seasoned. You can buy taco seasoning in the store, but most of the time those premade mixes have a lot of sodium in them. I prefer to make my own mix. It's basically just garlic powder, chili powder, cumin, onion powder, and oregano. I just eyeball the measurements until things look about the proper ratio.
If you wanted to make it a little spicier, you could add some cayenne powder to it as well. As it is, the chili powder gives it enough eat while the other ingredients give it a good Earthiness.
Pretty much zero sodium too!
With the taco meat safely in the hands of
It's pretty crazy how quickly things cook on the griddle. I'm kind of in love with it already!
These next photos come courtesy of
If you didn't go back and read the post I linked above, you should. In that post I talked about the refried beans that we were making in the Instant Pot pressure cooker while I was seasoning my griddle.
The beans you seen in the photo above are the ones we made that day.
They are so good. I honestly prefer them over most other refried beans now. They just taste better and it is cool knowing we made them ourselves. The queso between the meat and beans came from a jar though.
The halved corn tortilla or tostada is what gives the "crunch" to the crunch wrap.
Top that off with some salsa, sour cream, and lettuce and you are good to go. Now the hard part. I am glad she was in charge of folding the crunch wrap up, because I think I would have done a horrible job at it.
Not bad right? If her current career doesn't work out for her, she could always go work at Taco Bell! At Taco Bell, they have a big press that they put the crunch wraps under to grill them off. It's kind of like a giant paninni press.
That's where the Blackstone comes in.
I threw the first two on the griddle while she was finishing up putting the third one together.
Meanwhile, I put some seasoning on the zucchini while it was browning up.
It didn't take long and the crunch wraps were heating up and getting a nice golden brown color. They actually make a weighted metal press you can buy to help get more of a cook on stuff like this. I might have to think about investing in one.
In this case, I just used my spatulas to press down on each one of them a little bit before I flipped them.
It wasn't long and the zucchini was ready to go.
Finally, the end result. It was delicious! It had the perfect amount of crunch, the ingredients all worked together really well. It's actually a bit funny just how easy these were to make. I think
They are quite filling too. We ended up saving that third one as a left over and I ate it Friday for my lunch. It heated up really well too. I don't think it lost a single flavor between the night before and that day.
If you ever get a Blackstone, this is a really great way to break it in and get familiar with it. After you have cooked some onions or bacon of course!
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All pictures/screenshots taken by myself or