Tasty Tico Burger Wraps

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

Recently I’ve been experimenting with Central American cuisine, and discovered gallo pinto, a traditional rice and bean dish from Costa Rica. It’s an inexpensive but incredibly flavorful dish, and marries well with delicious, beefy patties in this tasty and unique burger wrap. Combined with colby-jack cheese, cool sour cream and creamy guacamole, and brightened with a fresh squeeze of lime juice, these wraps are a refreshing change from the usual south-of-the-border fare. Give them a try and enjoy!


For the gallo pinto (Costa Rican beans and rice):

1 tablespoon vegetable oil
1/2 cup finely chopped red onion
1 small red bell pepper, seeded and chopped
1 tablespoon finely minced garlic
1 cup red kidney beans (with liquid) (from a 14.5 ounce can)
1/4 cup Salsa Lizano (available at Latin markets)
1 cup cooked white rice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped cilantro

For the guacamole:

1 large ripe avocado, peeled, pitted
2 tablespoons fresh lime juice
3 tablespoons finely chopped red onion
1/2 cup diced ripe tomato
2 tablespoons finely chopped cilantro
1/2 teaspoon cayenne pepper sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the burger patties:

1 1/2 pounds ground chuck
2 tablespoons Sutter Home Gewurztraminer
1 teaspoon Salsa Lizano
1 teaspoon adobo seasoning powder
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper sauce

vegetable oil (for brushing the grill rack, approximately 3 tablespoons)
6 wrap-size flour tortillas
6 large green leaf lettuce leaves, trimmed
1/2 cup sour cream
3/4 cup grated Colby Jack cheese
1 lime, cut into 6 wedges


Preheat a gas grill to medium-high.

First, prepare the gallo pinto. Heat vegetable oil in a large fireproof skillet on the grill over medium-high heat. Add onions and red peppers and cook, stirring occasionally, until softened, about 8-10 minutes. Add garlic and cook for 2 minutes. Add beans with liquid and Salsa Lizano, and cook, stirring, for 2-3 minutes (if mixture becomes too dry, add a little more bean liquid). Add rice, salt, and pepper. Stir until well combined and heated through. Remove from heat and stir in cilantro.

To prepare the guacamole, mash the avocado in a large bowl using a fork. Stir in lime juice, red onion, tomato, cilantro, cayenne pepper sauce, salt and pepper. Cover until ready to use.

To prepare the burger patties, combine ground chuck, Sutter Home Gewurztraminer, Salsa Lizano, adobo seasoning powder, cumin and cayenne pepper sauce in a large bowl, handling as little as possible. Form into 6 patties. Cover and set aside.

When ready to grill patties, brush grill rack with vegetable oil. Place patties on the rack and cook, covered, over medium-high heat for about 5 minutes per side or to desired doneness. Remove from heat and keep warm.

When ready to assemble the wraps, first warm tortillas by placing directly on the grill rack for about 15 seconds per side.

To assemble each wrap, spread about 3 tablespoons of guacamole on tortilla, leaving about a 1-inch border. Lay a trimmed lettuce leaf over the center of the tortilla. Slice a burger patty in half and lay halves end to end lengthwise down the middle of the tortilla. Top with about 1 1/2 tablespoons sour cream, 2 tablespoons grated cheese, 1/3 cup gallo pinto , and a squeeze of lime juice. Fold top and bottom edges of tortilla inward before tightly rolling wrap. Repeat with remaining tortillas.

To serve, slice each wrap in half on the diagonal. Secure wrap halves with toothpicks / wooden skewers if needed.

Makes 6 servings.