Burger Crunchwrap Supreme Recipe
Recipe information
Make Burger Crunchwrap Supreme in just 1h 15m. CHEESY SAUCE, BROWN RICE
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Ingredients
Beef Burger & Seasoning
Crunchwrap Shell & Assembly
Cheesy Sauce
Brown Rice (side)
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.
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