Lunch: Bacon Cheeseburger Wrap

Who loves a hot, juicy cheeseburger? *Raises hand.* Who can successfully keep a burger patty together when flipping it? *Crickets.* Well, luckily, Emily Bites, has solved that problem with her bacon cheeseburger wraps. Seriously, this recipe is awesome. The bacon and beef took the longest time, but from start to finish was about 25 minutes. Ready, well let’s go!

Bacon Cheeseburger Wraps (adapted from Emily Bites)

Ingredients

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  • Ground beef (I used 80%/20%, but next time, I’m going to try some ground turkey and could even see this being successful with soy crumbles.)
  • Onion
  • Garlic
  • Cheese (I used sliced American and it was amazing, but I could see this being great with any type of easy melting cheese)
  • Tomato (optional)
  • Bacon (optional)
  • Burrito size tortillas
  • Various spices to season your meat or “meat” (I used my ever present ground pepper, garlic pepper, and garlic powder.)

Directions

  • Begin by cooking your bacon. I bake mine. To do so preheat your oven to 400 degrees and (1) line a baking sheet with foil, (2) spray the foil with cooking spray, (3) place the bacon on the foil, (4) cover with pepper (option, but necessary if you talk to anyone who has had peppered bacon), and (5) bake for 17-20 minutes.
  • Slice your onion, if using. In a skillet, begin by sautéing your garlic and onions. You want your onions to be soft before adding your meat.
  • Once the onions are soft, add your meat, to brown.
  • When your meat is 3/4 cooked, add your spices.
  • Once the meat is cooked, drain (if necessary).
  • If your tortillas are stiff, microwave between damp paper towels for 10-15 seconds.
  • Put approximately 1/2 cup of the meat mixture in the center of a tortilla. Your measurements do not have to be exact, but err on the side of less meat, you do not want your burritos to explode.
  • Top your meat with cheese (I used two slices), bacon (six 1/2 slices), and tomato.

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  • To close your wrap: (1) bring the sides in so they (slightly) overlap (you may have to push your wrap contents down so they are not spilling out) and (2) fold the bottom flap up and turn the whole thing over. If you have done this correctly, you’ll have a square like shape, seam side down.
  • In a clean skillet, place the burrito seam side down and cook for 3-4 minutes. Flip and cook for another 3-4 minutes.
  • Remove and enjoy.

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You may notice that there are no toppings on this. I felt that there was no need, but others in my household felt ketchup was necessary. Your decision.

Final Verdict: Delicious

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