Bacon-Cheeseburger Crunchwrap

  • Preparation Time
  • Total Time
  • Number of Servings 4

This hulking cheeseburger and crunchwrap mash-up is made even better with bacon and our homemade burger sauce.



  1. Mix mayonnaise, ketchup, pickles and pickle brine. Season with salt and pepper (if needed) to make burger sauce
  2. Prepare burgers according to package instructions.
  3. Place cheese over burgers and melt.
  4. Place a tortilla on work surface. Spoon burger sauce onto center of tortilla and spread into a small circle (about the size of a burger patty). Top with a cheeseburger patty and 2 slices of bacon. Top with one tostada. Spoon more sauce on top of tostada and top with some shredded lettuce, 1 slice of tomato and a few slices of red onion. Fold tortilla up around filling, creating pleats. Filling should be completely covered. Flip crunchwrap over so it’s pleats side down and repeat with remaining ingredients to make four crunchwraps in total.
  5. Heat oil in a large nonstick skillet or griddle. Working in two batches, if needed, cook crunchwraps pleats side down over moderate heat until golden brown, 3 to 4 minutes. Flip and cook on the other side until browned, 3 to 4 minutes more. Serve with extra burger sauce and enjoy.

Products From Recipe

  1. American Cheese Slices
    Product Size: 24 slices, .6 oz. each
    Times Purchased:

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  2. Black Angus Beef Burgers
    Product Size: 8 ct., 5.3 oz. each
    Times Purchased:

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  3. Fully Cooked Bacon
    Product Size: 32 ct., .31 oz. each
    Times Purchased:

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