Cheeseburger Crunchy Wraps

Ingredients

24 oz Potatoes

2 onions

2 mini cucumbers

2 oz white wine vinegar

4 tsp sugar

2 TBS Dijon mustard

4 TBS ketchup

8 TBS mayonnaise

16 oz ground beef

4 large flour tortillas

3/4 cup Monterey Jack Cheese

Directions

Adjust rack to middle position and preheat oven to 425 degrees.

Wash and dry produce. Cut potatoes into ½-inch wedges.

Halve, peel, and thinly slice onion. Thinly slice cucumber into rounds.

Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender,

20-25 minutes. Meanwhile, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened,

8-10 minutes. Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook until onion is caramelized, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.

While onion cooks, place cucumber, vinegar, 2 TBSP water, 1 tsp sugar, and a pinch of salt (4 TBSP water and 2 tsp sugar for 4 servings) in a small microwave-safe bowl; stir to combine.

Microwave until cucumber is darker green (like pickles from a jar!), 1-2 minutes; set aside to cool. In a separate small bowl, combine mustard, 4 TBSP mayonnaise, and 2 TBSP ketchup

(8 TBSP mayonnaise and 4 TBSP ketchup for 4).

Heat a drizzle of oil in pan used for onion over medium-high heat. Add beef and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through,

4-5 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Arrange tortillas on a clean work surface. Spread about 1 TE sauce on one half of each tortilla. Top with beef, caramelize onion, cheese, and as many pickles (draining first) as you l Fold up bottom side of each tortilla toward filling, then fold o left and right sides toward filling. Roll up tortillas, starting wi filled sides, to form wide, flat wraps.

Heat a drizzle of oil in pan used for beef over medium heat.

Place wraps, seam sides down, in pan; cook until browned and crispy, 2-3 minutes per side. Transfer to a cutting board and halve on a diagonal. Divide wraps and potato wedges between plates; serve with remaining sauce for dipping and any remaining pickles on the side.

Notes

Everyplate