Cheeseburger Wrap (Printable Version)
Juicy beef, melted cheddar, crisp veggies and tangy pickles rolled in warm tortillas for a quick handheld meal.
# Ingredient List:
→ 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 pickles, sliced
→ Dairy
06 - 4 slices cheddar cheese
→ Staples
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 pepper, to taste
# How to Make:
01 - Heat olive oil in a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook, breaking up the meat with a spatula, until browned and cooked through, about 6 to 7 minutes. Season with salt and pepper to taste.
02 - Drain excess fat from the skillet if necessary. Stir in the ketchup and yellow mustard. Mix until well combined and heated through, about 1 minute.
03 - Lay the tortillas flat on a work surface. Place a slice of cheddar cheese in the center of each tortilla. Top each with a quarter of the beef mixture, shredded lettuce, diced tomato, and pickle slices.
04 - Drizzle mayonnaise evenly over the filling on each tortilla.
05 - Fold in the sides of each tortilla, then roll up tightly from the bottom to fully enclose the filling.
06 - For a golden, crispy exterior, wipe the skillet clean and return to medium heat. Place each wrap seam-side down and grill for 1 to 2 minutes per side until golden and crisp.
07 - Slice each wrap in half diagonally and serve immediately.
# Expert Tips:
01 -
- Everything you crave about a cheeseburger is neatly tucked into a portable wrap that you can eat one handed while standing over the kitchen sink.
- The optional skillet toast on the outside turns an already great wrap into something with a golden crunch that rivals any burger bun.
02 -
- Do not skip draining the fat or your wraps will drip grease with every bite and the tortilla will get soggy within minutes.
- Placing the cheese on the tortilla before the hot beef was something I stumbled into by accident and it completely changed how well everything melts together.
03 -
- Warm the tortillas in a dry skillet for about ten seconds per side before assembling because a cold tortilla will crack and split every single time.
- Do not overfill the wraps because the single biggest mistake is trying to stuff too much in and watching the whole thing fall apart on the first bite.