This Animal Style Crunchwrap combines seasoned ground beef with a creamy homemade animal sauce made from Japanese mayo, ketchup, mustard, and pickles, topped with grilled onions and a crispy cheese crust folded into a toasted tortilla.
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First, make the grilled onions. Sauté diced onions in a pan over medium heat. Add a splash of water to help them caramelize and cook until soft and browned.
To make the spread, combine Japanese mayonnaise, ketchup, yellow mustard, white vinegar, and chopped pickles in a small bowl. Season with salt and pepper.
Stir the grilled onions into the spread mixture and set aside.
In a large pan, cook the ground beef over medium-high heat, breaking it apart with a spoon. Season with salt and pepper and cook until browned. Drain any excess fat.
To assemble, lay the large burrito tortilla on a flat surface. Spoon the cooked ground beef into the center, followed by a layer of grilled onions and a slice of American cheese.
Place the tostada shell on top of the cheese. Spread a generous layer of the sauce over the tostada, then top with shredded lettuce, diced tomatoes, and optional chopped pepperoncini.
Place the small tortilla on top of the fillings. Carefully fold the edges of the large burrito tortilla up and over the small tortilla, creating a sealed hexagonal shape.
Place the crunch wrap seam-side down in a hot, dry pan. Toast for 2-3 minutes per side until golden brown and crispy.
For the cheese crust, remove the wrap from the pan. Sprinkle the shredded cheddar cheese directly into the pan in a circle roughly the size of the wrap. Place the wrap on top of the melting cheese and cook for 1-2 minutes until a crispy cheese crust forms on the outside.
Remove from the pan, slice in half, and serve immediately with curly fries and extra spread for dipping.
Wrap cooled leftovers individually in foil and refrigerate up to 2 days; reheat in a skillet over medium heat for 2-3 minutes per side to restore crispness.
Animal style sauce is a creamy condiment made from Japanese mayonnaise, ketchup, yellow mustard, white vinegar, and diced dill pickles, mimicking the signature spread from In-N-Out Burger's Animal Style menu items.
Yes, prepare the sauce up to 2 days in advance and refrigerate in an airtight container. The flavors actually deepen as it sits.
Cook shredded cheese directly on a hot skillet or griddle until melted and golden, then place the tortilla on top to toast and adhere before assembling.
Regular mayo works but Japanese mayo (Kewpie) is thicker and richer, giving the sauce better body and a slightly sweeter taste that's more authentic to the original.
Cook diced white onions on a hot griddle or skillet with a small amount of water until softened and caramelized, about 5-7 minutes, stirring occasionally.
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