Vegan Cheeseburger Wrap

Cooking Method: Stovetop

Courses: Dinner, Lunch

Servings: 4

Best Season: Suitable throughout the year

Description

This Vegan Cheeseburger Wrap delivers all the flavors of a classic cheeseburger in a crispy, handheld wrap. Featuring a savory bean patty, fresh vegetables, melty cheese, crunchy tortilla chips, and a tangy burger-style sauce, every bite is loaded with texture and flavor. Quick to make and incredibly satisfying, it's perfect for lunch, dinner, meal prep, or whenever you're craving comfort food with a plant-based twist.

Ingredients

For the Wrap

4 Tortillas (large)
Tortilla chips (of your choice)
Lettuce (sliced)
Tomato (sliced)
Onion (sliced)
Cheese (of your choice)
1 tbsp Oil

For the Patties

1 can Kidney beans (drained and mashed)
½ Onion (diced)
1 tbsp Tomato paste
Salt & pepper (to taste)
2 tsp Paprika
2 tsp Garlic powder
1 tsp Sugar
Parsley (chopped)
½ cup Breadcrumbs

For the Sauce

5 tbsp Mayonnaise
1 tbsp Ketchup
1 tbsp Mustard
1 tsp Sugar
¼ Onion (finely chopped)
2 Baby dill pickles (finely chopped)

Instructions

1
Add the mashed kidney beans, diced onion, tomato paste, paprika, garlic powder, sugar, parsley, breadcrumbs, salt, and pepper to a large mixing bowl. Mix thoroughly until a cohesive dough forms. If the mixture feels too wet, add a little more breadcrumbs until it holds together easily.
2
Divide the mixture into equal portions and shape into thin patties slightly smaller than your tortillas.
3
Heat 1 tablespoon oil in a skillet over medium heat. Carefully place the patties into the pan and cook for 3–4 minutes per side, or until golden brown, crisp, and heated through. Transfer to a plate and set aside.
4
In a small bowl, combine the mayonnaise, ketchup, mustard, sugar, chopped onion, and chopped pickles. Mix until smooth and well combined. Set aside.
5
Lay a tortilla flat on a cutting board. Using a knife, make a single cut from the center of the tortilla down to the bottom edge.
6
Mentally divide the tortilla into four quarters. Place the bean patty on one quarter. On the next quarter, add lettuce, tomato, and onion. On the third quarter, add cheese and a generous spoonful of the burger sauce. On the final quarter, add tortilla chips for crunch.
7
Starting from the section with the patty, fold the tortilla over itself quarter by quarter until a layered triangle wrap forms.
8
Repeat with the remaining tortillas and filling ingredients.
9
Heat a clean skillet over medium heat. Place each folded wrap seam-side down and cook for 2–3 minutes per side until golden brown, crispy, and heated through.
10
For extra flavor, optionally brush the outside with garlic butter before serving.
11
Serve immediately while warm and crispy.

Note

• Mash the beans well for patties that hold together more easily.
• If the patty mixture feels too wet, add breadcrumbs gradually until a dough forms.
• Make thinner patties for easier folding and more even cooking.
• Finely chop the pickles and onions for a smoother burger sauce.
• Press the wraps gently with a spatula while toasting for extra crispiness.

Read it online: https://munchymoodz.com/recipe/vegan-cheeseburger-wrap/