Ingredients
Equipment
Method
- Cook the ground beef in a skillet over medium heat until fully browned. Drain any excess fat from the pan.
- Stir the taco seasoning and water into the cooked ground beef according to the seasoning packet directions. Simmer for a few minutes until the sauce thickens slightly.
- Remove the skillet from the heat. Stir in the cooked rice and half of the shredded cheese blend into the meat mixture. Mix until combined.
- Lay out one large flour tortilla on a clean surface. Spread a layer of nacho cheese sauce down the center third of the tortilla.
- On top of the nacho cheese, layer a portion of the meat and rice mixture down the center. Top the meat mixture with a sprinkle of the remaining shredded cheese.
- Next, layer the sour cream, chipotle sauce, and tortilla strips over the cheese layer.
- Fold the left and right sides of the tortilla inward over the center filling. Then, fold the bottom edge up over the filling and roll the entire wrap tightly upward to seal it into a compact square shape.
- Melt the butter in the same skillet over medium heat. Place the wrapped burrito seam-side down in the hot buttered skillet.
- Grill the wrap for 2 to 3 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and crispy on all sides. Slice in half and serve immediately.
Nutrition
Notes
When I first made this for my son after his celiac diagnosis, the excitement on his face made the effort worthwhile. Using a gluten-free tortilla is key for this adaptation. Warming the nacho cheese sauce helps it spread evenly before you add the other fillings.