These cheeseburger crunchwraps are unbelievable: melty cheesy beef, tangy house sauce, a crunchy tostada shell, sharp cheddar, fresh tomatoes, crisp lettuce and bright pickled onions. Crispy, textural, and totally crave-worthy.
I’ve got one more game-day recipe for you this weekend — and you have to try this one.
This mash-up takes a juicy cheeseburger filling, my favorite house sauce, and a crunchy tostada tucked into a warm tortilla to create a hand-held that’s equal parts satisfying and fun to eat.
I’m not usually a Taco Bell regular, but the crunchwrap nostalgia stuck with me. I’ve made many homemade versions over the years and decided this time to build a smash-burger–style crunchwrap — more burger flavor, all the crunch.
The magic is in the texture. A tostada shell placed inside the wrap gives you that unmistakable crackle. If you don’t have tostadas, a single layer of sturdy tortilla chips works well.
I like the tostada shells from ALDI — they’re the right size for the wraps and hold up well to the fillings without getting soggy.
Layering is equally important. Use a burrito-sized flour tortilla or a large lavash wrap. Add a portion of the cheesy ground beef, a drizzle of house sauce, a sprinkle of cheddar, the tostada (or chips), more cheese and sauce, then tomatoes, lettuce and pickled onions. Top with a small 4-inch tortilla, fold the big tortilla’s edges up over the small one, and crisp the whole package in a skillet until sealed and golden.
One of the best things about this recipe is how adaptable it is. Use ground beef, turkey, or a plant-based substitute. Add sautéed mushrooms, bacon, or blue cheese. Swap butter lettuce for peppery arugula or use raw red onion instead of pickled — customize it to your favorite burger build.
The house sauce is non-negotiable — creamy, slightly sweet, and tangy, it brings the whole crunchwrap together. I mix some into the cooked meat and add extra on assembly and for dipping.
Then go.to.town.
Cheeseburger Crunchwraps
Cheeseburger Crunchwraps
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Ingredients
- 1 pound 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
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Add the ground meat to a skillet over medium heat and cook until browned, breaking it into small crumbles. Stir in the ketchup and mustard until combined. Turn off the heat and mix in a small handful of cheese (an ounce or two) so it melts into the meat.
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Make sure your tortillas are pliable. If they’re cold from the fridge, microwave for 10–15 seconds to soften and prevent tearing.
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Heat a small amount of olive oil in a nonstick skillet or griddle over medium-low heat so it’s ready when the assembled crunchwraps are flipped in.
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Assemble on a large tortilla: spoon about a quarter of the meat into the center, drizzle with house sauce and sprinkle with cheddar. Press a tostada shell on top (or arrange chips in a single layer), add a bit more cheese and sauce, then top with chopped tomatoes, lettuce and pickled onions.
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Place the small tortilla on top, fold the edges of the large tortilla up and over the small one, then press to seal. Carefully flip the assembled crunchwrap into the hot skillet and cook until the folded edges are sealed and the tortilla is golden, about 4–6 minutes. Flip and cook the other side until golden, another 4–6 minutes.
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Serve immediately with extra house sauce. Slice in half and enjoy while hot.
house sauce
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Whisk all house sauce ingredients together until smooth and combined. The sauce can be made a day ahead for convenience.
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