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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.

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.

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.

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.

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.

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.

Serve: Remove the crunchwraps from the pan, cut them in half, and serve immediately. Enjoy your homemade Burger Crunchwrap!


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.

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.

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.

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.

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.

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.

Serve: Remove the crunchwraps from the pan, cut them in half, and serve immediately. Enjoy your homemade Burger Crunchwrap!
