Cheeseburger Wrap (Printer-Friendly)
Juicy beef, melty cheddar and crisp lettuce rolled in warm flour tortillas for easy handheld dinners.
# What You'll 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 pickles, sliced
→ Dairy
06 - 4 slices cheddar cheese
→ Staples
07 - 4 large flour tortillas (10 inch)
08 - 2 tbsp ketchup
09 - 1 tbsp yellow mustard
10 - 1 tbsp mayonnaise
11 - 1 tbsp olive oil
12 - Salt and pepper, to taste
# How to Make It:
01 - Heat olive oil in a large skillet over medium-high heat. Add the ground beef and chopped onion, cooking while breaking the meat apart until thoroughly browned, about 6 to 7 minutes. Season with salt and pepper.
02 - Drain any excess fat from the skillet. Stir in the ketchup and mustard, mixing until the beef is evenly coated and heated through.
03 - Lay the tortillas flat on a work surface. Place one slice of cheddar cheese in the center of each tortilla, then top with a quarter of the beef mixture, shredded lettuce, diced tomato, and pickle slices.
04 - Drizzle mayonnaise over the filling of each wrap. Fold in the sides of the tortilla, then roll up tightly from the bottom to fully enclose the filling.
05 - Wipe the skillet clean and return to medium heat. Place each wrap seam-side down in the skillet and grill for 1 to 2 minutes per side until golden and crisp.
06 - Slice each wrap in half and serve immediately.
# Expert Advice:
01 -
- Everything you crave about a cheeseburger arrives wrapped in a tortilla, which means no bun crumbling apart halfway through your meal.
- The whole thing comes together in thirty minutes flat, making it perfect for those nights when takeout feels like the only option.
02 -
- Overstuffing the tortilla is the number one reason wraps fall apart, so resist the urge to pile on extra filling even though it is tempting.
- Letting the beef cool slightly before assembling prevents the tortilla from getting soft and tearing during the rolling process.
03 -
- Warm the tortillas in a dry pan for ten seconds per side before filling so they become pliable and will not crack when you roll them.
- A thin smear of mayonnaise on the outside of the tortilla before grilling creates an incredibly golden and flavorful crust.