Keep a skillet over steady medium heat and a lid within reach—this wrap turns out best when you can trap a little heat to melt the cheese while the tortilla toasts. A lightly greased pan or well-seasoned cast iron helps everything release cleanly, and a quick press with a spatula encourages the seam to hold once the filling warms.
As it hits the pan, the maple-glazed bacon perfumes the air, the apple softens just enough to turn juicy at the edges, and sharp cheddar pulls everything together. You’ll end up with a golden, crisp exterior and a tender center with bright bites of apple that keep it from feeling heavy.
To keep it camp-friendly, cook the bacon ahead of time and pack it flat, then bring the apple whole and slice it right before cooking. It’s a one-pan snack that travels well and stays tidy, especially if you wrap it in foil for eating on the move.
Maple-Bacon Apple Cheddar Wraps
Equipment
- Cast iron skillet
- Spatula
- Knife
- Cutting board
Ingredients
- 4 slices bacon
- 2 tablespoons maple syrup
- 2 medium apples crisp, cored and thinly sliced
- 1 cup sharp cheddar cheese shredded
- 4 small flour tortillas
Instructions
- In a cast iron skillet over medium heat, cook bacon until nearly crisp. Remove and drain on paper towels.
- Pour off extra grease, leaving a thin layer. Return bacon to skillet and brush with maple syrup. Cook 1-2 minutes more, turning, until bacon is caramelized.
- Slice bacon in half crosswise. Lay tortillas on a surface. Divide apple slices and cheddar among tortillas, then top with maple bacon pieces.
- Fold in sides and roll up tightly.
- Wipe out skillet if needed. Place wraps seam-side down in skillet. Press gently and grill 1-2 minutes per side, until golden and cheese is melted.
- Slice in half and serve warm, or let cool and wrap for the trail.