Cheeseburger crunch wrap
This Cheeseburger Crunch Wrap is a fun and delicious twist on a classic cheeseburger. Packed with all your favorite burger fixings, it's wrapped in a crunchy tortilla for easy eating. Perfect for a quick meal or a satisfying snack!
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 spatula
- 1 cutting board
- 1 knife
- 1 aluminum foil (optional)
Ingredients
- 1 lb ground beef
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- ½ cup diced tomatoes
- ½ cup shredded lettuce
- ¼ cup pickles, chopped
- ¼ cup ketchup
- ¼ cup mustard
- 2 tablespoon mayonnaise optional
- to taste cooking oil for frying
Instructions
- In a large skillet, heat a drizzle of cooking oil over medium heat. Add ground beef and cook until browned and fully cooked, breaking it apart with a spatula, about 5-7 minutes.
- Drain excess fat from the beef, then add salt, black pepper, garlic powder, and onion powder. Stir to combine and cook for an additional minute to enhance the flavors.
- Lay one flour tortilla on a clean surface. Layer the center with ¼ of the cooked beef mixture, followed by ¼ of the cheddar cheese, diced tomatoes, shredded lettuce, pickles, ketchup, mustard, and mayonnaise if using.
- Fold the sides of the tortilla over the filling, then fold the top and bottom to create a sealed wrap. Repeat with the remaining tortillas and fillings.
- Wipe the skillet clean and return it to medium heat. Carefully place each wrap seam-side down in the skillet. Cook for about 4-5 minutes on each side, or until the tortillas are golden brown and crispy.
- Remove from the skillet and let cool for a minute before cutting in half and serving with additional condiments if desired.
Notes
You can customize this wrap by adding other ingredients like bacon, avocado, or your favorite condiments. For extra crunch, you can briefly bake the wraps in a preheated oven at 400°F (200°C) for a few minutes after frying. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for best results.