Vegan Cheeseburger Crunch Wrap with Chipotle Mayo

For the Chipotle Mayo: Add 1/4 cup cashews, 1 chipotle pepper, 1 tablespoon sugar, 1 heavy pinch of salt, and 1/2 cup water to a blender and blend until smooth.

For the Crunch Wrap: Begin by adding 1 tablespoon avocado oil to a cast iron pan and topping with your Dr. Praeger’s patties. Cook the patties according to package directions, lathering with A1 steak sauce before each flip. Next, add your onions to your grill along with your vegan cheese to top the patties. Add 1 tablespoon of water to the cast iron to cover and melt the cheese. Now you have two delicious cheeseburger patties. Lay a burrito tortilla face down and top with 1 tablespoon chipotle sauce, one patty, 3/4 cup shredded lettuce, 1 thick slice of tomato, and 3-4 pickle slices. Now, begin to heat up your skillet to a medium temperature. Take the additional tortilla and cut the center out in a circle shape. Add this smaller tortilla to the top of your crunch wrap and gently but tightly fold each side of the main tortilla to the center. Lay the folded side down to seal, flip to brown the other side, and serve!