Many of you have heard the story of how I genuinely want to enjoy a burger now and then. I have been known to go through Drive-Thrus and dissect the burger in ways to make it safe to eat! When faced with significant cravings, I always get the best of both worlds by finding a way to keep this splurge with the right balance.
Here...I present to you.... THE IRENE SPECIAL! Enjoy!
1 pound lean ground meat
1 teaspoon salt
1/2 teaspoon garlic powder
8 corn tortillas
1/4 cup grated cheddar cheese (optional or use dairy-free)
4 dill pickles sliced
2 roma tomatoes sliced
1 cup shredded lettuce
2 tablespoons ketchup
1/2 teaspoon mustard
2 tablespoons olive oil or avocado mayo
1/2 teaspoon worchester sauce
Heat a skillet over medium heat. Spray with cooking spray. Add the ground meat, garlic powder, and salt.
Cook for 5-8 minutes, or until the meat is browned and cooked through. Turn the burner down to medium-low heat. Add the ketchup, mustard, mayo, and worchester sauce and mix. Place the cooked meat mixture in a dish and set it aside.
Wipe the skillet clean (be careful not to burn yourself), then return it to the burner. Without using cooking spray, brown the corn tortillas slightly until slightly browning but not crunchy.
Flour or Gluten-free tortillas. Each tortilla is one serving. Corn tortillas can be used - see below*
Spray the skillet with cooking spray. Place filled crunch wrap on the skillet, folded side down. Cook until browned and crisp (about 1 to 2 minutes), then flip and continue cooking until browned and crisp on the other side (about 1 to 2 minutes more). Fill each tortilla with 1/4 of the ground meat, followed by 1 tablespoon of cheese, pickles and tomato slices, and shredded lettuce. Fold the tortilla in half.
Repeat the filling, folding, and cooking process with each wrap. Enjoy!
*If using corn tortillas, it is best to fold them in half. Three corn tortillas equals one serving size.
This recipe will make 12 corn tortilla Cheeseburger Wraps for 4 people.