Southwest Grilled Turkey Burger Crunchwrap
Juicy turkey, corn, and black bean patties are layered with cheese, crunchy tostadas, and a toasty tortilla for an ultimate blend of satisfying textures and tongue-tingling flavors in this grilled turkey burger crunchwrap.
Servings: 6 people
Ingredients
Turkey Burger Patties
- 1 ½ pounds ground turkey
- 1 Tablespoon Hey Grill Hey Sweet Rub recipe in notes
- 1 Tablespoon Hey Grilll Hey Fiesta Rub recipe in notes
- 1 Tablespoon chipotle in adobo can liquid
- ½ Tablespoon lime juice
- ½ cup crushed chicarrons or breadcrumbs
- ¼ cup Mexican blend cheese shredded
- ¼ cup black beans strained
- ¼ cup fire roased tomatoes strained and diced
- ¼ cup roasted corn
Toppings
- 6 large tortillas burrito sized
- 12 small corn tostadas
- 1 cup Mexican blend cheese shredded
- ½ cup nacho cheese sauce
Dipping Sauce
- ¼ cup sour cream
- 1 Tablespoon chipotle in adobo can liquid
- ½ teaspoon lime zest
- 1 teaspoon Hey Grill Hey Sweet Rub recipe in notes
- 1 teaspoon Hey Grill Hey Fiesta Rub recipe in notes
Instructions
- Preheat. Heat your grill to medium-high heat (around 450 degrees F).
- Make the patties. In a large bowl, mix all the patty ingredients until well incorporated, then divide into 6 patties. Be sure to press them to an even thickness of about 1 to 1¼ inch thick all the way through for even cooking and consistency.
- Grill. Grill the patties for 4-6 minutes per side or until the internal temperature reaches 165 F.
- Assemble. Heat a well-greased cast iron skillet or plancha on the grill while you assemble the crunchwrap. Start by placing the large burrito on your workspace. Sprinkle with a handful of shredded Mexican blend cheese. Top with a tostada. Spoon 1 Tablespoon of cheese dip in the center of each tostada, followed by a grilled turkey burger patty.
- Finish assembling. Top each patty with a spoonful of nacho cheese dip, a second tostada, and a healthy sprinkle of more shredded cheese.
- Fold. Make sure your skillet is nice and hot because once you fold, you need to fry the cheese side shut otherwise they will unfold. To fold, pick a starting point and form a crease to bring the tortilla to the center of the tostada, continue folding the burrito down and around in this fashion, if it doesn’t come all the way to the middle, don’t worry, it will be fried shut by the cheese.
- Cook closed. Quickly and carefully place the crunchwrap cheese side down on the skillet and cook for 30-45 seconds to get crispy and sealed shut. Next, flip the crunchwrap over and cook the bottom for another 30-45 seconds.
- Make dipping sauce. Make the dipping sauce by stirring all ingredients together in a medium bowl.
- Serve. Serve the hot turkey burger crunchwraps with the dipping sauce. Enjoy!
Notes
Sweet Rub
- Purchase it from the store HERE: Sweet Rub
- Make it from scratch using this RECIPE: Best Sweet Rub Recipe
- Purchase it from the store HERE: Fiesta Rub
- Make it from scratch using this RECIPE: Homemade Fiesta Rub
Nutrition
Calories: 3390kcal | Carbohydrates: 315g | Protein: 242g | Fat: 136g | Saturated Fat: 49g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 502mg | Sodium: 6078mg | Potassium: 3450mg | Fiber: 29g | Sugar: 25g | Vitamin A: 4614IU | Vitamin C: 10mg | Calcium: 2443mg | Iron: 26mg