Veggie Boca cheeseBurger Crunchwrap

This entire crunchwrap is just four weight watchers points and so filling!

Thanks to Nancy for sharing with us!

Ingredients

Ole Xtreme Wellness Tomato basil tortilla wrap 1 1/4 tortilla(s)
Boca Veggie Burgers, Original Vegan 1 burger Velveeta Slices Original cheese 1 slice(s)
Kraft Light mayo 1 3/4 tsp
Uncooked onion(s) 0 3/4 cup(s) (chopped)
Fresh tomato(es), chopped 3/4 cup(s)
Heinz Yellow mustard 3/4 Tbsp
Heinz No sugar added tomato ketchup
3/4 Tbsp
Grillo’s Pickles Fresh dill pickle chips 3 piece(s)
Marketside Shredded iceberg lettuce 3 oz
Simple Truth Avocado Oil Cooking Spray 5 second spray(s) Garlic powder 1 tsp
Onion powder 1/2 tsp
Black pepper 1 pinch(es)

Directions
Cut tortilla into 1/4’s. you will use 1/4 to place in the middle of the wrap when cwrapping it up to cover up the opening in the middle.
Dice your onions & tomatoes.
Cook Boca Veggie Burger patty. you can heat in a skillet or microwave, per package instructions.
While patty is cooking, mix together light mayo, mustard, and no sugar ketchup & season with garlic powder, onion powder, and black pepper to create a sauce.
Spread sauce in the middle of the whole tortilla & top with onions, tomatoes, pickle chips, shredded lettuce, and cheese. when patty is done, place the patty on top of the other ingredients. place the 1/4 pice of tortilla over the patty and start folding up tortilla around the patty. you will have to make pleats.
Heat a skillet up & soray generously with cooking spray. place crunchwrap in hot skillet, pleated/folded side down first & toast for about 45 seconds or until desired toastiness. flip over & toast the other side. if your wrap opens up, just set it in your plate folded side down for a few minutes & it will stay closed.