Ingredients
Equipment
Method
- Heat a large non-stick skillet over medium-high heat. Add the lean ground beef and break it apart with a spoon. Cook until browned, draining off any excess grease.1 pound lean ground beef (90% lean or higher)
- Stir in the chopped onion, garlic powder, onion powder, black pepper, and salt. Cook for another 2-3 minutes, until the onions are softened and the seasonings are fragrant. Remove the skillet from heat.1/4 cup chopped onion, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon salt
- In a small bowl, whisk together the light cream cheese spread, reduced-fat ketchup, and Dijon mustard until smooth.1/4 cup light cream cheese spread, 1 tablespoon reduced-fat ketchup, 1 tablespoon Dijon mustard
- Lay out the whole wheat tortillas on a clean surface. Spread a generous tablespoon of the prepared sauce evenly over one half of each tortilla, leaving a small border.4 large whole wheat tortillas
- Spoon a quarter of the seasoned ground beef mixture over the sauce on each tortilla. Top the beef with 1 tablespoon of chopped dill pickles. Place one slice of reduced-fat cheddar cheese on top of the pickles.1 pound lean ground beef (90% lean or higher), 1/4 cup chopped dill pickles, 4 slices reduced-fat cheddar cheese
- Carefully fold the unfilled half of each tortilla over the filling to create a half-moon shape. Then, fold the sides of the half-moon inwards to secure the filling.4 large whole wheat tortillas
- Lightly coat a clean non-stick skillet or griddle with non-stick cooking spray and heat over medium heat. Place one folded crunch wrap, seam-side down, into the hot skillet. Cook for 3-4 minutes per side, or until golden brown and crispy, and the cheese is melted. Repeat with the remaining crunch wraps, adding more cooking spray as needed.Non-stick cooking spray
- Remove from the skillet and let rest for a minute before slicing in half and serving hot.
Notes
Storing and Reheating Tips: To store any leftover Weight Watchers Cheeseburger Crunch Wraps, allow them to cool completely. Once cooled, wrap each individual crunch wrap tightly in plastic wrap or aluminum foil, or place them in an airtight container. Store them in the refrigerator for up to 2-3 days. To reheat, the best method for maintaining crispiness is to heat them in a dry, non-stick skillet over medium heat for about 3-5 minutes per side, until warmed through and the exterior is re-crisped. Alternatively, you can reheat them in a toaster oven or a conventional oven preheated to 350°F (175°C) for about 8-10 minutes, or until heated through. Microwaving is not recommended as it can make the tortilla soggy. For future meals, you can freeze assembled, uncooked crunch wraps or cooked and cooled ones. Wrap them individually in plastic wrap, then in foil, and place in a freezer-safe bag or container for up to 1-2 months. Thaw overnight in the refrigerator before reheating as directed.