Burger Crunchwrap Supreme Recipe
CHEESY SAUCE, BROWN RICE
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Ingredients
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Beef Burger & Seasoning
Crunchwrap Shell & Assembly
Cheesy Sauce
Brown Rice (side)
Method
Beef Burger & Seasoning
- 1
Prepare and cook beef
In a bowl, combine ground beef, salt, black pepper, onion powder, and garlic powder. Mix gently to combine without overworking. Divide into 4 equal portions and form into thin patties slightly smaller than the tortillas. Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When hot, cook the patties 3-4 minutes per side until browned and cooked through (internal temp 160°F/71°C). Transfer to a plate and loosely cover.
Cheesy Sauce
- 2
Make cheese sauce
In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons flour and cook 1 minute to form a roux. Gradually whisk in 1 cup whole milk until smooth. Bring to a gentle simmer, whisking constantly, until slightly thickened (2-3 minutes). Lower heat and stir in 1 cup shredded cheddar, 2 tablespoons softened cream cheese, smoked paprika, mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until fully melted and silky. Taste and adjust seasoning, then keep warm on very low heat, stirring occasionally.
Brown Rice (side)
- 3
Cook brown rice
Rinse 1 cup brown rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 2 cups water or broth, 1/2 teaspoon salt, and 1 teaspoon olive oil. Bring to a boil uncovered, then reduce heat to low, cover, and simmer 35-40 minutes until tender and liquid is absorbed. Remove from heat and let sit covered 5-10 minutes. Fluff with a fork before serving.
Crunchwrap Assembly & Toast
- 4
Warm tortillas and assemble
Warm the large tortillas briefly in a dry skillet or microwave (10-15 seconds) to make them pliable. Lay one warmed tortilla flat. In the center place: 1 cooked beef patty, 2 tablespoons sour cream spread over the patty, 3 tablespoons shredded cheddar cheese, 1 small tostada shell centered over the cheese (or 1/4 cup crushed tortilla chips if using chips), a handful (about 1/2 cup) shredded lettuce, and 1/4 cup diced tomatoes. Spoon about 2-3 tablespoons of the cheesy sauce over the tostada and ingredients.
- 5
Fold into crunchwrap
Fold the tortilla edges up around the filling in overlapping pleats to form a sealed round pocket with the tostada and cheesy sauce inside. Press gently to compact and keep seam down.
- 6
Toast until golden
Heat a large skillet or griddle over medium heat and add 1/2 tablespoon butter. Place the seam-side down and cook 2-3 minutes until golden brown and sealed. Flip and cook another 2 minutes until the other side is golden and the cheese inside is melted. Add remaining butter as needed and repeat with remaining tortillas. Slice each Crunchwrap in half if desired.
- 7
Serve
Serve the Crunchwrap Supreme immediately with extra cheesy sauce on the side and a scoop of warm brown rice. Garnish rice with a pinch of shredded cheddar or chopped cilantro if desired.