Description
A homemade burger crunchwrap folded around steakhouse fillings: seasoned ground beef, caramelized onions, blue cheese, and mozzarella, pan-fried until crispy.
Ingredients
Units
Scale
- 4 large (10 inch) flour tortillas
- 2 tostada shells
- 2 cups Shredded Mozzarella
- 16 oz ground beef
- 1/2 onion, chopped
- 1 cup shredded lettuce
- 1 small tomato, diced
- Blue cheese, to taste
- Vegetable oil, salt, and pepper
Equipment
Instructions
- Cut the tortillas. Trace a tostada on a tortilla and cut a mini round. Repeat for 2 mini and 2 full-size tortillas.
- Caramelize the onions. Cook chopped onion in a little oil over medium-low heat about 50 minutes, stirring, until jammy. Set aside.
- Cook the beef. Brown the ground beef in a little oil over medium heat, breaking it small with a meat chopper. Season with salt and pepper.
- Prep the toppings. Dice the tomato and set aside.
- Build the wrap. On a full tortilla, add mozzarella, beef, and onions in a center circle. Top with the tostada, then lettuce, tomato, blue cheese, and more mozzarella. Cap with a mini tortilla and fold the edges in to enclose.
- Pan-fry. Cook seam-side down in a little oil over medium heat about 3 minutes, flip, and cook 3 more minutes until golden and crisp.
- Serve. Repeat with the second wrap, slice in half, and eat hot.
Notes
- Caramelize the onions low and slow; high heat burns instead of sweetening them.
- Break the beef into small crumbles so it packs evenly into the wrap.
- Keep the filling in a tight center circle so the tortilla folds and seals flat.
- Cook seam-side down first to glue the folds before flipping.
- Reheat leftovers in a dry pan or air fryer to bring back the crunch.
- Prep Time: 15
- Cook Time: 55
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 760 kcal
- Sugar: 6g
- Sodium: 1120mg
- Fat: 44g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 115mg