Cheeseburger Crunchwraps.

These cheeseburger crunchwraps are unreal. Cheesy beef, house sauce, crispy tostada shell with cheddar, tomatoes, lettuce and pickled onions. So crispy and incredible!

I’ve got one more game day recipe for you for the weekend!

And it’s one you have got to try!!

A cheesy burger mixture, my house sauce, crispy tostada shells, all wrapped up in a warm tortilla… I NEED THIS.

I may be in the minority but I have never been a huge Taco Bell fan. In fact, I think Eddie would go ANYWHERE before Taco Bell – so it’s never a place we even consider. But I did love a crunchwrap way back in the day. I’ve recreated them many times at home and Eddie actually loves them. So I knew I wanted to make a smashburger crunch wrap. 

The term “crunch wrap” alone is basically my dream. We know I love all things crunchy, crispy, textured – all that! I require crunchy texture for all meals. It’s my thing.

So as much as we do love the traditional crunchwrap, I KNEW that the burger version would be even more of a hit. And oh was I right!!

I was most inspired by my cheeseburger salad. But also, my cheeseburger meatballs, cheeseburger tostadas and crunchy baked cheeseburger tacos! Let’s just cheeseburger all the things?

The key to the crunch wrap is, well… the CRUNCH. You want to use a tostada shell right inside the wrap. If you can’t find them, you can use tortilla chips.

I use the tostada shells from ALDI. They are so easy and delicious. We love them! They are the perfect size to fit right in the crunch wrap and they retain their crunch very well.

Next, the layering part here is another huge key. 

To start, you need a large wrap. We’re talking a burrito-sized wrap or large rectangle lavash wrap. 

Then you layer on your ground beef mixture, a little sauce, some cheese, the crunchy tostada (or chips), maybe a bit more cheese, then the tomatoes, lettuce and onions. 

Add another small (4 inch) tortilla on top. Then fold the edges of the big tortilla up over the small tortilla.

It’s so simple once you do it! 

What I love most about this recipe is that you can totally customize it. Use ground turkey, beef or even a plant based version. Add in any other veggies, do sauteed mushrooms, the works. What do you love on your burger? 

Add it in!

Throw on some bacon, even some blue cheese. Use arugula greens instead of butter lettuce, sliced red onion instead of pickled. There are so many options. 

As for my howsweeteats house sauce? Don’t let that be optional. It’s ridiculously delicious! Like homemade chick fil a sauce. We love to dip everything in it. I add some of the sauce to the burger mixture and then serve it on top too. 

Then go.to.town.

Cheeseburger Crunchwraps

Cheeseburger Crunchwraps

Yield: 4 people

Prep Time: 25 minutes mins

Cook Time: 15 minutes mins

Total Time: 40 minutes mins

These cheeseburger crunchwraps are unreal. Cheesy beef, house sauce, crispy tostada shell with cheddar, tomatoes, lettuce and pickled onions. So crispy and incredible!

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5 from 12 votes

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Ingredients

• 1 pound of lean ground turkey or beef
• kosher salt and pepper
• 3 tablespoons ketchup
• 2 tablespoons yellow mustard
• 4 large burrito-sized flour tortillas
• 4 small 4-inch flour tortillas
• 4 tostada shells, or a bag of tortilla chips
• 8 ounces sharp cheddar cheese, freshly grated
• 1 cup cherry tomatoes, chopped
• 2 cups butter lettuce or greens
• pickled onions, optional (or raw red onion)
• pickles, for serving

house sauce

• ½ cup mayonnaise
• 2 tablespoons dijon mustard
• 1 tablespoon yellow mustard
• 1 tablespoon honey
• 1 tablespoon your favorite BBQ sauce

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!

Course: Main Course

Cuisine: American

Author: How Sweet Eats

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