Burger Crunchwrap
Burger Crunchwrap
Ingredients
For the Special Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons dill pickles, finely minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
For the Burger Patties
- 1 1/2 pounds ground beef, 80/20 lean
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Crunchwrap Assembly
- 4 large flour tortillas, about 10-12 inches
- 4 slices cheddar cheese
- 2 cups shredded lettuce
- 1 tomato, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup dill pickles, sliced
- 1 cup caramelized onions, pre-made or freshly prepared
- 2 cups nacho cheese tortilla chips
Instructions
- 1
Prepare the Special Sauce: In a small bowl, combine mayonnaise, ketchup, yellow mustard, finely minced dill pickles, garlic powder, onion powder, and paprika. Stir well until all ingredients are thoroughly combined and smooth. Set aside.
⏱️ 5 min
- 2
Prepare the Vegetables: Slice the tomato, thinly slice the red onion, and slice the dill pickles for the crunchwrap assembly. Shred the lettuce if not already shredded. Have your caramelized onions ready.
⏱️ 10 min
- 3
Cook the Burger Patties: Divide the ground beef into 4 equal portions. Season each portion with salt and black pepper. Heat olive oil in a large skillet or griddle over medium-high heat. Place a piece of parchment paper over each beef portion and use a spatula to smash it flat into a thin patty on the hot pan. Cook for 3-4 minutes until well-browned and crispy, then flip and cook for another 2-3 minutes until cooked through. Remove from pan and set aside.
⏱️ 15 min
- 4
Assemble the Crunchwraps: Lay a large flour tortilla flat on a clean surface. Spread a generous amount of the prepared special sauce over the center of the tortilla, leaving a border around the edges. Layer the ingredients in the center: start with a bed of shredded lettuce, then add a cooked burger patty, a slice of cheddar cheese, tomato slices, thin red onion slices, sliced dill pickles, and a portion of caramelized onions. Top with a handful of nacho cheese tortilla chips for crunch.
⏱️ 5 min
- 5
Fold the Crunchwraps: Carefully fold the edges of the tortilla inwards towards the center, overlapping them to completely enclose all the fillings and form a hexagonal or octagonal packet. Ensure the folds are tight to keep the contents secure.
⏱️ 2 min
- 6
Grill the Crunchwraps: Heat a clean skillet or griddle over medium heat. Place the folded crunchwrap seam-side down in the heated pan. Cook for 3-4 minutes until golden brown and crispy on the bottom. Carefully flip it over and cook for another 3-4 minutes until the other side is also golden and the cheese inside is melted. Repeat with remaining crunchwraps.
⏱️ 7 min
- 7
Serve: Remove the crunchwraps from the pan, cut them in half, and serve immediately. Enjoy your homemade Burger Crunchwrap!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Burger Crunchwrap
Ingredients
For the Special Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons dill pickles, finely minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
For the Burger Patties
- 1 1/2 pounds ground beef, 80/20 lean
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Crunchwrap Assembly
- 4 large flour tortillas, about 10-12 inches
- 4 slices cheddar cheese
- 2 cups shredded lettuce
- 1 tomato, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup dill pickles, sliced
- 1 cup caramelized onions, pre-made or freshly prepared
- 2 cups nacho cheese tortilla chips
Instructions
- 1
Prepare the Special Sauce: In a small bowl, combine mayonnaise, ketchup, yellow mustard, finely minced dill pickles, garlic powder, onion powder, and paprika. Stir well until all ingredients are thoroughly combined and smooth. Set aside.
⏱️ 5 min - 2
Prepare the Vegetables: Slice the tomato, thinly slice the red onion, and slice the dill pickles for the crunchwrap assembly. Shred the lettuce if not already shredded. Have your caramelized onions ready.
⏱️ 10 min - 3
Cook the Burger Patties: Divide the ground beef into 4 equal portions. Season each portion with salt and black pepper. Heat olive oil in a large skillet or griddle over medium-high heat. Place a piece of parchment paper over each beef portion and use a spatula to smash it flat into a thin patty on the hot pan. Cook for 3-4 minutes until well-browned and crispy, then flip and cook for another 2-3 minutes until cooked through. Remove from pan and set aside.
⏱️ 15 min - 4
Assemble the Crunchwraps: Lay a large flour tortilla flat on a clean surface. Spread a generous amount of the prepared special sauce over the center of the tortilla, leaving a border around the edges. Layer the ingredients in the center: start with a bed of shredded lettuce, then add a cooked burger patty, a slice of cheddar cheese, tomato slices, thin red onion slices, sliced dill pickles, and a portion of caramelized onions. Top with a handful of nacho cheese tortilla chips for crunch.
⏱️ 5 min - 5
Fold the Crunchwraps: Carefully fold the edges of the tortilla inwards towards the center, overlapping them to completely enclose all the fillings and form a hexagonal or octagonal packet. Ensure the folds are tight to keep the contents secure.
⏱️ 2 min - 6
Grill the Crunchwraps: Heat a clean skillet or griddle over medium heat. Place the folded crunchwrap seam-side down in the heated pan. Cook for 3-4 minutes until golden brown and crispy on the bottom. Carefully flip it over and cook for another 3-4 minutes until the other side is also golden and the cheese inside is melted. Repeat with remaining crunchwraps.
⏱️ 7 min - 7
Serve: Remove the crunchwraps from the pan, cut them in half, and serve immediately. Enjoy your homemade Burger Crunchwrap!
⏱️ 1 min