Crunch Wrap Bun Burgers
Instead of tucking a burger inside a crunch wrap, I decided to use two crunch wraps as the buns for this epic burger
Servings: 2 burgers
Ingredients
Fresno Pepper Ranch (makes extra)
- 1 cup yogurt
- 1/2 cup sour cream
- 1/2 cup mayo
- 1 lemon
- 1/2 teaspoon salt
- 1 teaspoon fresh cracked black pepper
- 2 cloves garlic grated
- 1 red fresno chili pepper remove seeds for mild
- 2 tablespoons fresh dill
- 2 tablespoons fresh chives
- 2 tablespoons fresh parsley
Crunch Wraps
- 4 large tortillas
- 1 cup shredded cheddar
- 1 cup shredded lettuce
- 1 cup diced tomato
- 12 pickle slices
- 12 to rtilla chips
- 1 cup black beans
Burgers
- 2 BUBBA Burgers
- 2 slices pepperjack cheese
- guac
- pico de gallo
Instructions
Make the Ranch
- Put all the ranch ingredients in a food processor and blend until smooth
Make the Wraps
- Slice the tortillas into a football shape (see image above for reference)
- Put some cheese in the center, then top with lettuce, tomato, and pickles, then a few chips, making sure no sharp chip edges are sticking out the sides, then the beans and more cheese.
- Tightly wrap the tortilla around the fillings. Preheat a pan with some oil and cook the wraps to toast on both sides, starting with the seam side down to seal it.
Make the burgers
- Preheat a grill or pan to medium high heat. Add the burger and cook about 6 minutes, until the juices are pooling on top of the burger.
- Flip and top with a slice of cheese. Cook until cooked through and cheese is melted, about 5 minutes.
- Put one of the crunchwraps down, seam side up. Place the burger on top, then spread on some guac, add pico, and ranch, and then top with another crunchwrap, this time seam side down. Serve.