Vegan Cheeseburger Wrap Hack

Ingredients

• 1 wrap
• 1 meat-free burger patty (Cook according to the package instructions; the creator used Moving Mountains.)
• 2 vegan cheese slices (The creator used Violife.)
• lettuce (Enough to fill the wrap.)
• 2 tbsp vegan mayonnaise (The creator used Hellmann's vegan mayonnaise.)
• 1 tbsp ketchup
• 0.5 English mustard (The source specifies 1/2 English mustard but does not state the unit.)
• garlic granules (A pinch.)
• paprika (A pinch.)
• salt (To taste.)
• 1 gherkin (Finely chopped.)
• 1 tbsp white onion (Finely chopped.)
• 2 tbsp white wine vinegar (May be substituted with juice from the gherkin jar.)

Steps

1. 1

   Cook the meat-free burger patty according to the package instructions, until thoroughly heated and browned on the outside.

2. 2

   Finely chop the gherkin and white onion. Measure the vegan mayonnaise, ketchup, English mustard, white wine vinegar, garlic granules, paprika, and salt.

3. 3

   Add the vegan mayonnaise, ketchup, English mustard, garlic granules, paprika, salt, chopped gherkin, chopped onion, and white wine vinegar to a small bowl. Stir until evenly combined to make the burger sauce.

4. 4

   Lay the wrap flat. Place the two vegan cheese slices on the wrap, followed by the burger sauce and lettuce.

5. 5

   Place the cooked burger patty on top of the filling. Fold the sides of the wrap inward, then fold the remaining section over the top to enclose the filling securely.

6. 6

   Heat a dry frying pan over medium heat. Place the folded wrap seam-side down in the pan.

7. 7

   Cook for a few minutes on each side, turning carefully, until the wrap is crisp and golden and the vegan cheese has melted. Serve immediately.

Notes

The creator recommends substituting gherkin juice for the white wine vinegar. Cook the assembled wrap over medium heat so the exterior crisps without burning before the cheese melts.

Nutrition per serving

• lunch
• main
• vegan
• plant-based
• vegetarian
• quick
• pan-fried
• wrap