Homemade Beef Crunchwrap
Crispy tortilla filled with smashed beef, melted cheese, red onion, tortilla chips, fresh veggies, and creamy special sauce. A better-than-takeout crunchwrap ready in minutes.
Equipment
- 1 | Large skillet | for cooking beef and toasting
- 1 | Burger press or spatula | for smashing
- 1 | Small mixing bowl | for sauce
- 1 | Knife | for slicing
Ingredients
- 1 | lb | ground beef |
- 4 | large | flour tortillas |
- 4 | slices | American cheese |
- 1 | cup | tortilla chips |
- 1 | | red onion | sliced
- 1 | cup | shredded lettuce |
- 1 | | tomato | sliced
- 1/2 | cup | special sauce |
- 1 | tbsp | oil |
Instructions
- Divide ground beef into four portions and season with salt and pepper.
- Heat oil in a skillet and smash each portion flat until thin.
- Cook patties until browned, flip, and top with cheese to melt.
- Briefly cook red onion rings in the same skillet.
- Mix special sauce ingredients in a small bowl.
- Warm tortillas, then spread sauce and layer beef, onion, chips, tomato, and lettuce.
- Fold tortilla edges tightly into a sealed hexagon shape.
- Toast seam-side down in a hot skillet until golden on both sides.
- Slice in half and serve with extra sauce for dipping.
- Tip: Warm the tortilla first so it folds without tearing.
- Tip: Do not overfill or the wrap may open while toasting.
Notes
Best eaten fresh so the chips stay crunchy.
Store leftover cooked beef and sauce separately in the fridge for up to 2 days.
Reheat assembled crunchwraps in a dry skillet to restore crispness.
Store leftover cooked beef and sauce separately in the fridge for up to 2 days.
Reheat assembled crunchwraps in a dry skillet to restore crispness.