Cheeseburger Crunch Wrap| Better Than Taco Bell

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to bake the bacon for 10 to 12 minutes.

Keep the bacon grease after baking for later use.

In a bowl, mix mayonnaise, mustard, sriracha sauce, and chopped pickles to create the sauce.

Set the sauce aside after mixing.

Heat 2 tablespoons of olive oil in a skillet over medium-low heat.

Add the sliced onion to the skillet and caramelize for 10 to 15 minutes, stirring frequently to avoid burning.

In a bowl, combine ground beef with the burger seasoning mix and mix well with hands.

Form the seasoned ground beef into two patties.

Heat a cast iron skillet until smoking hot and add a bit of oil and the reserved bacon grease.

Place the beef patties in the skillet and press down with a spatula to ensure even cooking.

Cook the patties for about 5 minutes on one side, then flip them over.

Once flipped, place three slices of cheese on top of each patty to melt as they cook.

Prepare another cast iron skillet with a drizzle of oil and place a large tortilla in to soften it.

Once the tortilla is hot, spread the burger sauce on top.

Add a few slices of cheese on top of the sauce, followed by the cooked burger patty.

Layer the bacon, diced pickles, and caramelized onions on top of the burger.

Add more cheese on top, then place a small tortilla over the layers.

Fold the tortillas to encase the filling.

Cook the wrapped Crunch Wrap in the skillet until golden brown on one side, then flip and cook the other side.

Cut the Crunch Wrap open to reveal the layers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens