Photo: Kowalski’s Markets
Make your own bacon cheeseburger crunch wraps at home.
Social media is an increasingly popular tool for finding new recipes. When it comes to recipe research, social media now outranks traditional cookbooks in popularity by a fair margin. However, recipes produced for social media oftentimes favor optics over outcomes. Not to mention they often lack critical precision. A suggestion to “measure with your heart,” for example, isn’t always useful, particularly for less experienced cooks.
As someone who writes recipes for a living, I’ll admit sometimes it is easier to watch a recipe be prepared than read how to prepare it. At times, a picture is worth far more than a thousand words! Here, I’ve taken one of my favorite viral recipe videos of the last few months and added the detail the web missed to help you make a dish that isn’t just pretty, it’s delicious, too.
Bacon Cheeseburger Crunch Wraps
Serves 4
- 4 large tortillas, such as Stacy’s organic big white flour tortillas, warmed until pliable
- ¼ cup mayonnaise
- 2 Tbsp. Kowalski’s barbecue sauce
- ½ tsp. soy sauce or tamari
- ½ tsp. Kowalski’s pure honey
- 4 fully cooked ¼ lb. burger patties, warm
- 8 slices American cheese
- 8 slices bacon, cooked crisp
- Quick Jalapeño Pickles (find a recipe at kowalskis.com) and thinly sliced red onions, to taste
- 20–24 (approximately) cheese-flavored tortilla chips, such as Doritos simply organic white cheddar tortilla chips
- 4 small tortillas (6–7″ in diameter), warmed until pliable
- Kowalski’s extra virgin olive spray
- Kowalski’s fresh buttermilk ranch dressing, for serving
In a medium mixing bowl, whisk together mayonnaise, barbecue sauce, ½ tsp. soy sauce and honey. Lay tortillas on a flat work surface. Spread an equal amount of sauce in the center of each tortilla, spread slightly larger than the size of your burger patties. Place a slice of cheese in the center. Top cheese with a burger patty, second slice of cheese and a strip of crispy bacon (tear bacon in half to fit neatly over the cheeseburger.) Add jalapeños and onions, being careful not to overload the crunch wrap. Add 5–6 chips to each pile, with the pointed ends toward the center, touching each other in the center of the crunch wraps. Top chip layer with a small tortilla. Working one at a time, wrap the bottom (larger) tortilla tightly up and over the top tortilla (the edges of the bottom tortilla will not touch, but there shouldn’t be any exposed burger insides.) Press and hold the wrap tightly while you spray the tortillas on all sides with cooking spray; carefully place wraps folded side-down in a large skillet, preheated to medium. Cook two at a time until tortillas are dark golden on both sides, turning as needed after the first side is golden brown and the wrap will stay closed on its own. Repeat this step with the remaining crunch wraps. Cut crunch wraps across the center and serve warm, with dressing on the side for dipping.
Tasty Tip: Burgers may be beef, turkey, chicken or plant-based burgers, just don’t make them too thick. For best results, use a burger about 4″in diameter and no more than ½” thick.
Rachael Perron is the culinary and brand director for Kowalski’s Markets, where she specializes in product development and selection, culinary education and communications.
