Pack all the flavor of a bacon cheeseburger into a manageable, mess-free wrap format. This recipe uses a simple sauce clone for an easy lunch idea or low carb dinner.
Author:cookingbycarla
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings 1x
Category:Lunch
Method:Skillet Cooking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
4 large lettuce leaves (like iceberg or butter lettuce)
1 pound ground beef (80/20 recommended)
4 slices cheddar cheese
8 slices cooked bacon
1/4 cup finely chopped onion
1/4 cup dill pickle relish
2 tablespoons mayonnaise
1 tablespoon yellow mustard
1 teaspoon sweet pickle relish
1 teaspoon white vinegar
1/2 teaspoon paprika
1/4 teaspoon garlic powder
Salt and pepper to taste
Instructions
Make the sauce: In a small bowl, combine the mayonnaise, mustard, sweet pickle relish, white vinegar, paprika, and garlic powder. Mix well until smooth. Set aside.
Cook the beef: Heat a skillet over medium-high heat. Add the ground beef and chopped onion. Break the meat apart as it cooks. Season with salt and pepper. Cook until the beef is browned completely. Drain off any excess grease.
Assemble the wraps: Lay out the lettuce leaves flat on a clean surface. Place a slice of cheddar cheese on each lettuce leaf.
Spoon about 1/4 of the cooked beef mixture over the cheese on each leaf.
Top the beef with two slices of cooked bacon.
Drizzle a generous amount of the prepared sauce over the bacon.
Roll the lettuce leaf tightly around the filling to create a wrap. Secure with a toothpick if needed.
Serve immediately for your keto burger wrap.
Notes
For a crispier lettuce wrap, briefly dip the lettuce leaves in ice water before assembling.
You can prepare the sauce ahead of time and keep it refrigerated for up to one week.
If you prefer a different cheese, Swiss or American work well in this recipe.