Pulled Pork Crunchwrap Supreme
Leftover pulled pork is one of those BBQ blessings that deserves more than a basic bun. This BBQ-style Crunchwrap Supreme turns those smoky leftovers into a griddled, flavor-packed meal you can hold in your hand. Inspired by the fast-food classic but made with real smoked meat and bold ingredients, this wrap layers pulled pork, guacamole, pepper jack cheese, BBQ sauce, sour cream, and a crunchy tostada shell in a giant flour tortilla. Once it's folded and grilled golden brown, you've got something crispy, creamy, smoky, and just a little indulgent—exactly what leftovers should be
The BBQ Pulled Pork Crunchwrap You Didn’t Know You Needed
Glenn Connaughton
4
10 minutes
20 minutes
670
American
Main Dish
This BBQ Crunchwrap transforms leftover pulled pork into a stacked and seared wrap full of flavor and texture. A crispy tostada shell adds the crunch, while layers of pepper jack cheese, sour cream, guacamole, and BBQ sauce bring smoky, creamy heat in every bite. Griddled until golden and sealed tight, this wrap is the kind of thing you make once—and crave forever. Perfect for weeknight dinners, game day eats, or that late-night BBQ fix.
Ingredients
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- 2 cups leftover pulled pork (warm)
- 4 large burrito-size flour tortillas (at least 10-inch)
- 4 tostada shells
- 1 cup shredded pepper jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup guacamole
- 1/2 cup sour cream
- 1/4 cup BBQ sauce (any style)
- 1 tablespoon hot sauce (optional)
- Butter or neutral oil, for griddling
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- 1/4 cup diced red onion
- Pickled jalapeños
- 1/2 cup creamy coleslaw or pickled red onions
Directions
- Warm the Pork: In a skillet over medium heat, warm the pulled pork until heated through. If dry, stir in a bit of BBQ sauce or a splash of broth to loosen. For extra flavor, add a pinch of Revolution Barbecue Kansas City BBQ Rub or North Carolina BBQ Rub.
- Layer the Crunchwrap: Lay one flour tortilla flat on a clean surface. In the center, layer 1/2 cup of pulled pork, 2 tablespoons each of pepper jack and cheddar cheese, 2 tablespoons of sour cream, 2 tablespoons of guacamole, a drizzle of BBQ sauce, and hot sauce if using. Top with a tostada shell. Add a bit more cheese on top to help seal it when folded.
- Fold and Seal: Fold the edges of the tortilla up and over the tostada shell in sections, forming pleats to create a sealed hexagon shape. If the tortilla doesn’t cover the center, cut a small circle from another tortilla and place it on top before folding to ensure full coverage.
- Grill Until Golden: Heat a skillet or griddle over medium heat and brush with butter or oil. Place the crunchwrap seam-side down and grill for 3 to 4 minutes, pressing lightly with a spatula, until golden brown and sealed. Flip and cook the second side for 2 to 3 minutes more until crisp and the cheese is fully melted.
- Serve: Slice in half and serve immediately with extra guacamole, BBQ sauce, or slaw on the side.
