Cheeseburger Crunchwraps
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
4 people
-
Course
Main Course
-
Cuisine
American
Cheeseburger Crunchwraps
Description
To make Cheeseburger Crunchwraps, lean ground turkey or beef is cooked until browned and mixed with ketchup and mustard for seasoning. Cheese is stirred in near the end to begin melting. Large burrito-sized tortillas are softened if needed to prevent cracking during assembly. A drizzle of a homemade house sauce made from mayonnaise and various mustards adds creaminess and tang.
The layering starts with the tortilla base, followed by the meat mixture, sauce, cheese, a crisp tostada shell or a layer of chips, more cheese, sauce, and fresh components like chopped cherry tomatoes and butter lettuce. Onions, pickles, or pickled onions can be added for additional bite. The wrap is folded and cooked on a griddle or skillet until golden and crisp outside with melted cheese inside.
This handheld wrap balances textures of crispy tostada or chips with melted cheese and savory meat and pairs well with pickles or condiments on the side. Warming tortillas before assembly prevents tearing and allows the wrap to fold neatly. Using ground turkey offers a leaner option while preserving the classic cheeseburger flavor profile.
Ingredients
- 1 pound lean ground turkey or lean ground beef
- salt kosher salt
- black pepper kosher salt
- 3 tablespoons ketchup
- 2 tablespoons yellow mustard
- 4 flour tortilla large burrito-sized
- 4 flour tortilla small 4-inch
- 4 tostada shells or a bag of tortilla chips
- 8 ounces cheddar cheese freshly grated, sharp
- 1 cup cherry tomatoes chopped
- 2 cups butter lettuce or greens
- onion optional (or raw red onion, pickled
- pickles for serving
house sauce
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon honey
- 1 tablespoon barbecue sauce your favorite
Instructions
- Add the ground beef or turkey to a skillet over medium heat and cook until browned, breaking it apart into small crumbles. Stir in the ketchup and mustard until combined. Turn off the heat and add in a sprinkle of cheese - just an ounce or two.
- Now it’s time to layer! You want to make sure your tortillas are pliable and soft. If they have been in the fridge and they are cold, I suggest microwaving them for 10 to 15 seconds. This prevents breakage.
- Heat a drop of olive oil in a nonstick skillet or griddle over medium-low heat. You want this to be hot and ready to go once the crunch wrap is layered.
- Place the large tortilla down first. Spoon some of the beef into the center - I use about a quarter of the meat in the skillet. Drizzle on the house sauce. Sprinkle on some of the cheddar cheese. Gently press the tostada shell on next - or use a few tortilla chips in a single layer. I add another sprinkle of cheese, another drizzle of sauce. Then I add some cherry tomatoes, a handful of lettuce and pickled onions.
- Place the small flour tortilla on top. Fold up the edges of the large tortilla around the small one. It can be tricky the first few times to hold down all the edges - but you will get the hang of it. Quickly and carefully flip the crunchwrap down into the skillet. Cook it for about 5 minutes or until it is sealed shut. Carefully flip and cook the other side for another 5ish minutes.
- Serve immediately with extra house sauce! Slice down the center and eat!
house sauce
- Whisk all ingredients together until smooth and combined. You can make this a day or so ahead of time!
User Reviews
Overall Rating
5
You'll Also Love
