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Cheeseburger Crunchwraps
A cheeseburger folded into a crunchwrap, which is exactly as good as it sounds. Seasoned beef, melty havarti, pickles, and burger sauce wrap around a tostada, then the whole thing gets griddled seam side down until it is golden and sealed.
The tostada in the middle is what makes it. You get that crunch running through every bite instead of a soft wrap that collapses.
Servings: 4 servings
Calories: 1038kcal
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Equipment
- 1 Large skillet
Ingredients
- 1 lb ground beef or turkey seasoned with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1/2 tsp pepper
- 1 tbsp olive oil
- 4 cups Castello Creamy/Aged Havarti Cheese grated
- 2 tbsp ketchup
- 2 tbsp mustard
- 2 tbsp mayo
- 4 extra large burrito-sized flour tortillas
- 4 tostada shells
- 1 cup tomatoes chopped
- 2 cups shredded lettuce
- Pickles and onions for serving
Instructions
- In a large skillet over medium heat, add olive oil and cook seasoned ground beef until browned, breaking apart into small crumbles. Set aside.
- Layer crunchwraps. Place large burrito-sized flour tortillas down on a clean surface. Add about 1/2 cup grated CASTELLO® Creamy/Aged Havarti Cheese to the middle of the tortilla. Add a tostada shell and spread 1/2tbsp mayo, ketchup and mustard on top.
- Then, spoon about 1/2 cup cooked meat on top of the tostada. Add shredded lettuce, tomatoes, and another 1/2 cup grated CASTELLO® Creamy/Aged Havarti Cheese.
- Fold up the edges of the tortilla tightly towards the center, creating pleats.
- Heat a large skillet with nonstick cooking spray on medium-low. Carefully flip the prepared Crunchwrap, fold side down, into the heated skillet. Cook for about 5 minutes or until it is sealed shut. Flip and cook on the other side for another 3-5 minutes, until browned. Serve with pickles and onions and enjoy!
Nutrition
Calories: 1038kcal | Carbohydrates: 47g | Protein: 54g | Fat: 71g | Saturated Fat: 33g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 3g | Cholesterol: 183mg | Sodium: 1680mg | Potassium: 669mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1435IU | Vitamin C: 7mg | Calcium: 823mg | Iron: 5mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Griddle seam side down first. That is what seals the fold shut.
- Drain the beef well so the wrap does not steam from the inside.
- Put cheese on both sides of the tostada so it glues the layers together.
- Fold in overlapping pleats around the center, working in one direction.
- Press gently with a spatula while it cooks for even browning.
Frequently Asked Questions
What tortilla size do I need?
The largest burrito-size you can find. Small ones will not fold all the way around.
No tostadas?
Fry or bake a small corn tortilla until crisp, or use a handful of sturdy tortilla chips.
What is in the special sauce?
A burger-style sauce of mayo, ketchup, pickle relish, and a little mustard.
Can I make them ahead?
Assemble ahead and refrigerate, then griddle just before eating so they stay crisp.
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