BURGER WRAP

Ingredients:

1	pack (912 g)	CHEF’S SELECTION QUARTER POUNDER BEEF BURGER PATTY
8	pc	12-inch flour tortillas
1/4	cup	MAGNOLIA REAL MAYONNAISE
1/4	cup	ketchup
1	pack (160 g)	MAGNOLIA CHEEZEE, sliced into 16 pieces
2	pc (50 g)	onions, sliced into thin rings
1	pc (100 g)	cucumber, sliced into rings
4	pc (80 g each)	tomatoes, sliced into rings
8	pc (40 g)	curly lettuce leaves, ends trimmed and chopped

Procedure:

Cook patties from frozen state in a nonstick pan for 4-5 minutes per side. Set aside and keep warm.
To assemble, lay every flour tortilla out on a cutting board. Make a cut from the edge to the middle. Divide tortilla into four imaginary quadrants. Place together 1/2 tbsp each of mayonnaise, ketchup, lettuce and then patty in one quadrant, onion, cucumber and tomato slices in the next quadrant, then slices of cheese in remaining quadrant.
Starting from the bottom left quadrant, fold up over the top left, then fold over to the top right, and then fold it down to the bottom right.
In a heated pan, lightly warm wrap on each side then serve.

Makes 8 servings.
(Yield: 8 pc/1 pc per serving)

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