This recipe features two thin, juicy burger patties with melted cheese nestled between them, combined with crispy bacon, all wrapped up in a soft flour tortilla. The wrap is then grilled to achieve a crispy exterior, making every bite a perfect blend of crunchy and savory flavors.

It’s an exciting fusion of a traditional burger and a wrap, ideal for those looking for an innovative and satisfying meal. Whether for a casual dinner, a weekend treat, or when you’re craving a hearty and unique burger experience, this crunch wrap is sure to delight.

Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Yield: 1 serving 1x

Ingredients

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2 thin beef burger patties
2 slices of cheddar cheese
4 strips of bacon, cooked until crispy
1 large flour tortilla
Optional toppings: lettuce, tomato slices, onion, pickles, burger sauce or mayonnaise
Salt and pepper to taste
Olive oil or butter for grilling

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Instructions

Cook Burger Patties (8-10 minutes): Season the burger patties with salt and pepper. Cook them in a skillet over medium heat until they are browned and cooked to your desired doneness. Set aside.
Assemble Cheeseburger (2 minutes): Place a slice of cheese on one burger patty, then top it with the second patty. Add the second slice of cheese on top.
Prepare Wrap (3 minutes): Lay the flour tortilla on a flat surface. Place the double cheeseburger in the center. Top with crispy bacon strips and any other desired toppings.
Wrap (2 minutes): Fold the edges of the tortilla over the burger and fillings, making a neat parcel.
Grill the Crunch Wrap (3-4 minutes): Heat a small amount of olive oil or butter in a skillet over medium heat. Place the crunch wrap seam-side down and grill until the tortilla is crispy and golden brown. Flip carefully and grill the other side.
Serve (1 minute): Once the tortilla is crispy on both sides, remove from the skillet. Cut in half, if desired, and serve immediately.

Notes

Creating the perfect double bacon cheeseburger crunch wrap is all about balance. Ensure the burger patties are thin enough to cook quickly and stay juicy. The cheese should melt nicely between the hot patties. When wrapping, keep the ingredients tightly packed for easy eating.

Crisping the tortilla to just the right level of crunchiness is crucial – it should be golden and crispy, but not overly hard. This dish allows for customization – feel free to add your favorite burger toppings inside the wrap for added flavor and texture.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 serving
Calories: 750
Sugar: 3g
Sodium: 1200mg
Fat: 45g
Carbohydrates: 40g
Fiber: 2g
Protein: 50g
Cholesterol: 150mg

Pair this with...

Cauliflower Tots

Start by steaming cauliflower florets until they're tender. Once cooled, pulse them in a food processor until they're rice-like but not pureed. In a bowl, combine the riced cauliflower, breadcrumbs, grated cheese (like cheddar or Parmesan), an egg, and some salt and pepper for seasoning. Mix it all together until it forms a moldable mixture. Shape them into tots using your hands. Now, heat a skillet with a bit of oil and pan-fry the tots until they're golden brown on all sides, or you can bake them at 400°F (200°C) for around 20 minutes. Once they're crispy and golden, serve with your favorite dipping sauce.

Fried Pickles

Start by grabbing a jar of your favorite pickles and slice them into coin shapes. Get 'em on some paper towels to blot out the excess moisture – the drier, the crispier they'll get. In one bowl, whisk up some eggs, and in another, mix together flour or breadcrumbs with seasonings like paprika, garlic powder, and a pinch of cayenne if you're feeling spicy. Dip each pickle coin into the egg, then into the dry mix, making sure it's well coated. Heat some oil in a skillet until it's shimmering but not smoking. Carefully slide those coated pickles in and fry until they're golden and crispy. It's usually quick, so keep an eye out! Scoop them out, let them rest on a paper towel to get rid of any excess oil, and serve with a dipping sauce.

Creamy Pea and Bacon Salad

Start by cooking some bacon until it's crispy. Once done, drain on paper towels and crumble it into bite-sized pieces. As the bacon cooks, thaw your frozen green peas or if using fresh, give them a quick blanch in boiling water, then plunge into cold water to retain their vibrant color. In a mixing bowl, whisk together some mayo, a splash of apple cider vinegar, and a pinch of sugar to create a creamy dressing. Slice a red onion thinly for a touch of sharpness, and grate your favorite cheese, cheddar works wonders. Now, combine the green peas, crumbled bacon, red onion, and cheese in a large bowl. Pour over the dressing and give it a gentle toss until everything is well-coated. Let your salad chill in the fridge for a bit before serving, allowing the flavors to meld.