Cheeseburger Wrap (Print Version)
Juicy beef, melty cheddar and crisp veggies rolled in a warm tortilla for an easy handheld meal.
# What You Need:
→ Meat
01 - 14 oz ground beef (80/20 blend recommended)
→ Vegetables
02 - 1 small red onion, finely chopped
03 - 1 cup shredded iceberg lettuce
04 - 1 medium tomato, diced
05 - 2 dill pickles, sliced
→ Dairy
06 - 4 slices sharp cheddar cheese
→ Pantry Staples and Condiments
07 - 4 large flour tortillas (10-inch)
08 - 2 tablespoons ketchup
09 - 1 tablespoon yellow mustard
10 - 1 tablespoon mayonnaise
11 - 1 tablespoon olive oil
12 - Salt and freshly ground black pepper, to taste
# Preparation Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Add the ground beef and chopped red onion. Cook, breaking the meat apart with a spatula, until browned and cooked through, 6 to 7 minutes. Season generously with salt and pepper.
02 - Drain excess fat from the skillet if needed. Stir in the ketchup and yellow mustard, mixing until the beef is evenly coated and heated through, about 1 minute.
03 - Lay the flour tortillas flat on a clean work surface. Place one slice of cheddar cheese in the center of each tortilla. Divide the beef mixture evenly among the four wraps, then top each with shredded lettuce, diced tomato, and sliced pickles.
04 - Drizzle mayonnaise over the filling of each wrap. Fold in both sides of the tortilla, then roll up tightly from the bottom to fully enclose the filling.
05 - Wipe the skillet clean and return it to medium heat. Place each wrap seam-side down in the skillet and grill for 1 to 2 minutes per side until the exterior is golden and crisp.
06 - Slice each wrap in half diagonally and serve immediately while warm.
# Expert Advice:
01 -
- All the satisfaction of a cheeseburger without firing up a grill or dealing with buns that fall apart halfway through.
- The wrap locks everything in so you get beef, cheese, and crunch in every single bite instead of it sliding out the back.
- Thirty minutes start to finish, and most of that is just letting the beef do its thing in the pan.
02 -
- Overstuffing the wrap is the number one reason it falls apart when you roll it, less is truly more here.
- Letting the beef cool too much before assembling means the cheese will not melt properly, so work quickly once the filling is ready.
03 -
- Toast the wrap seam side down first so the fold seals itself shut before you flip it.
- Warm the tortillas for 15 seconds in the microwave before assembling so they become pliable and will not crack when you roll them.