I have been craving a cheeseburger like crazy lately. I have a lot of
fun twists on cheeseburger flavors on my blog already: cheeseburger pizza , cheeseburger ,cupcakes cheeseburger lettuce wraps etc. As usual though, I wanted to try something new.
I recently remembered my love for flatouts (I used to buy these all the time and I have no idea how I forgot
about them or why I stopped), so a cheeseburger wrap seemed like the
perfect dinner solution. I use the ingredients below together in a lot
of recipes, so I started brainstorming (well, if you can consider
immediately pouncing on the first idea that popped into my head
brainstorming…) how to improve upon juicy seasoned ground beef smothered
in cheese, ketchup and mustard, topped with crisp lettuce and ripe
tomatoes. Then I realized…bacon. Is there anything that can’t be
improved with bacon? I love the Hormel Real Bacon Bits because they’re
an easy way to add just the right amount of bacon to your dish without
any extra work or clean up. These wraps are satisfying, packed full of
flavor and they come together quickly. Consider my burger craving
squelched.
Ingredients:
- 1 lb 95% lean ground beef (raw weight)
- 1 tablespoon McCormick Hamburger Seasoning
- 4 Laughing Cow Light Queso Fresco & Chipotle
Wedges, cut into pieces
- 2 tablespoon Ketchup
- 2 teaspoons Yellow Mustard
- 1/3 cup 2% shredded sharp cheddar cheese
- 2 tablespoon Hormel Real Bacon Bits
- 4 light original flatouts
- ½ a medium tomato, cut into pieces
- 1 – 1 ½ cups shredded lettuce
Directions:
- Bring a large skillet to medium heat. Add the ground beef and
hamburger seasoning and cook until meat is browned. Drain meat. Clean
skillet and set aside.
- Place meat in a medium bowl and add the cheese wedges, ketchup,
mustard, cheddar and bacon bits. Stir to combine. Microwave on high for
one minute. Stir again until meat is evenly coated.
- Spoon a quarter of the meat mixture (around a generous ½ cup) onto
the center of each flatout and spread the mixture lengthwise, leaving
about an inch at each end. Evenly distribute the shredded lettuce and
tomato pieces across the top of the meat. Fold in the 1” ends of the
flatout over the filling and then fold in the long ends to cover it.
- Lightly mist the large skillet with cooking spray and bring over
medium-low heat. Place the wraps fold-side down onto the skillet (I did
them in batches of two) and let them cook for 3-4 minutes or until
golden. Flip the wraps and continue to cook until golden on the bottom.
Cut in half and serve.