Bacon Cheeseburger Crunch Wraps

Bacon Cheeseburger Crunch Wraps

Serves 4


¼ cup mayonnaise
2 tbsp. Kowalski's BBQ Sauce
½ tsp. soy sauce or tamari
½ tsp. Kowalski's Pure Honey
4 large (10") tortillas (such as Stacy's Organic Big White Flour Tortillas), warmed until pliable
8 slices Kowalski's Deluxe American Cheese
4 burger patties (¼ lb. each), fully cooked, warm
8 slices Kowalski's Smoked Bacon, cooked crisp
- red onions, thinly sliced, to taste
20-24 (approx.) cheese-flavored tortilla chips (such as Doritos Simply Organic White Cheddar Tortilla Chips)
4 small (6-7") tortillas, warmed until pliable
- Kowalski's Extra Virgin Olive Oil Spray, as needed
- Kowalski's Signature Fresh Buttermilk Ranch Salad Dressing (from the Produce Department) and pico de gallo, to taste, for serving
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  1. In a medium mixing bowl, whisk together first 4 ingredients (through honey).
  2. Lay large tortillas on a clean work surface; spread an equal amount of sauce in the center of each tortilla (spread slightly larger than the size of your burger patties).
  3. Place a slice of cheese in the center of each tortilla; top with a burger patty, a second slice of cheese and 2 strips of bacon (tear bacon in half to fit neatly over the cheeseburger).
  4. Add jalapeños and onion, being careful not to overload the wrap.
  5. Arrange 5-6 chips in a pinwheel formation in the center of each crunch wrap, pointed ends meeting at the center.
  6. Place a small tortilla on top of each stack.
  7. Preheat a large skillet over medium heat.
  8. Working one at a time, wrap the larger tortilla tightly up and over the small tortilla (the edges of the bottom tortilla will not touch, but there shouldn't be any exposed burger). Pressing and holding the wrap tightly, spray the wrap on all sides with cooking spray.
  9. Carefully place 2 wraps, folded-side down, in the preheated skillet; cook until tortillas are dark golden on both sides (about 4 min. total), turning as needed (after the first side is golden-brown, the wrap will stay closed on its own). Repeat with remaining wraps.
  10. Cut wraps in half; serve warm with dressing and pico de gallo on the side for dipping.

Tasty Tip:

  • Beef, turkey, chicken or plant-based burgers all work well in this recipe. Just ensure they aren’t too thick. For best results, use a burger about 4" in diameter and no more than ½" thick.