Now, take the smaller tortilla and place it on top of the beef and cheese mixture. This smaller tortilla will help form the inside layer of the wrap, making it easier to fold everything together. Carefully fold the edges of the large tortilla over the smaller tortilla, creating pleats as you go around. The goal is to fold the tortilla tightly to enclose the filling, creating a sealed, round pocket.
Once the crunch wrap is folded, heat a large skillet or griddle over medium heat and add a small amount of olive oil or butter. Place the crunch wrap seam-side down in the skillet and cook for about 2-3 minutes, or until the tortilla is golden brown and crispy. Use a spatula to press the wrap slightly to ensure an even, crispy surface. Flip the crunch wrap carefully and cook the other side for another 2-3 minutes, until golden brown and crispy on both sides.
Serving Suggestions
Once both sides are crispy and golden, remove the crunch wrap from the skillet and let it cool slightly before cutting into it. Serve the Cheeseburger Crunch Wrap with extra dipping sauces like ketchup, mustard, or your favorite burger sauce. This wrap makes a perfect handheld meal for a busy day, and it pairs wonderfully with a side of crispy fries or a fresh salad.
Make-Ahead & Storage
You can make the beef mixture ahead of time and store it in the refrigerator for up to 3 days. When ready to assemble the crunch wraps, simply reheat the beef mixture and prepare the tortillas as directed. If you have leftover crunch wraps, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a hot skillet for 1-2 minutes per side until warmed through and crispy again.
Tips
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