Cheeseburger Crunch Wrap Recipe

Ingredients

• For the Beef Patty — 2 lb 80% lean ground beef, minced
• For the Beef Patty — Salt, to taste
• For the Beef Patty — Oil, for frying
• For the Cheeseburger Sauce — 4 tbsp mayonnaise
• For the Cheeseburger Sauce — 2 tbsp ketchup
• 1 tbsp hot sauce — 1 tbsp diced pickled jalapeño and relish
• 1 tbsp hot sauce — 1 tsp freshly minced garlic
• 1 tbsp hot sauce — 1 tbsp freshly chopped red onion
• 1 tbsp hot sauce — Salt, to taste
• 1 tbsp hot sauce — 1 tsp black pepper
• 1 tbsp hot sauce — 1 tbsp garlic powder
• 1 tbsp hot sauce — 1 tsp red chili flakes
• For the Toppings — 1 cup lettuce, diced
• For the Toppings — 1 large tomato, thinly sliced
• For the Toppings — 1 large red onion, washed and thinly sliced
• For the Toppings — 1/2 cup pickled jalapeño and cucumbers
• For the Toppings — 5-6 cheddar cheese slices
• For the Toppings — 2-3 white onions, caramelized
• For the Toppings — 1 cup nacho-flavored tortilla chips
• For the Toppings — 5-6 extra-large tortilla wraps
• For the Toppings — 5-6 mini tortilla wraps

Instructions

1. Prepare the Beef Patty: Form the ground beef into patties and season with salt. Fry the patties in oil until cooked to desired doneness (about 4 minutes each side). Set aside.
2. Make the Cheeseburger Sauce: In a bowl, whisk together mayonnaise, ketchup, hot sauce, diced pickled jalapeño and relish, garlic, red onion, salt, black pepper, garlic powder, and red chili flakes. Refrigerate until ready to use.
3. Assemble the Crunch Wrap: Lay a large tortilla wrap on a flat surface. Place a cooked beef patty in the center of the tortilla.
4. Add Toppings: Top the beef patty with lettuce, tomato, red onion, pickled jalapeño and cucumbers, cheddar cheese slices, and caramelized white onions.
5. Add Cheeseburger Sauce: Drizzle the cheeseburger sauce over the toppings.
6. Add Crunchy Tortilla Chips: Sprinkle nacho-flavored tortilla chips over the toppings.
7. Fold and Cook the Crunch Wrap
8. Place a smaller tortilla on top of the filling, centered.
9. Fold the edges of the large tortilla toward the center, creating 3-4 pleats on each side.
10. Carefully invert the Crunchwrap so the pleats are on the bottom, securing the filling in place.
11. Heat oil in a skillet over medium heat. Cook the Crunchwrap seam-side down for 3 minutes or until golden. Flip and cook the other side for an additional 3 minutes.