Crispy Cheeseburger Wraps

Ingredients

• 1 lb Ground beef (80% lean, 20% fat)
• 2 tbsp Oil (For the beef mixture; the method specifies heating 1 tbsp.)
• 1 Yellow onion (Finely diced)
• 1 tbsp Fresh garlic (Minced)
• 1 tbsp Tomato paste
• Salt (To taste)
• 1 tsp Black pepper (For the beef mixture)
• 1 tbsp Garlic powder (For the beef mixture)
• 2 tsp Smoked paprika powder (For the beef mixture)
• 1 tsp Onion powder
• 0.3333333333333333 cup Jalapeño (Large; chopped)
• 1 tbsp Worcestershire sauce (For the beef mixture)
• 0.5 cup Water
• 0.5 cup Mayonnaise
• 2 tbsp Ketchup
• 1 tbsp Yellow mustard
• 0.5 tsp Worcestershire sauce (For the cheeseburger sauce)
• 1.5 tbsp Dill pickles (Finely minced)
• 1 tbsp Pickle juice
• 1 tsp Onion (Finely minced)
• 0.5 tsp Garlic powder (For the cheeseburger sauce)
• 0.25 tsp Smoked paprika (For the cheeseburger sauce)
• 0.5 tsp Sugar
• 0.25 tsp Black pepper (For the cheeseburger sauce)
• 9 Tortilla wraps (Medium)
• 1.5 cup Mexican-style four-cheese blend
• 0.5 cup Caramelized onions
• 0.333 cup Pickled jalapeños (Chopped; source says “picked jalapeños”)
• Oil (A thin layer for pan-frying)

Steps

1. 1

   Heat 1 tbsp of the oil in a large skillet over medium-high heat.

2. 2

   Add the diced yellow onion and cook for 3–4 minutes, until softened.

3. 3

   Add the minced garlic and cook for 30 seconds.

4. 4

   Add the ground beef. Cook, breaking it up as it browns, until fully cooked.

5. 5

   Drain excess fat if needed, leaving a little in the skillet.

6. 6

   Add the tomato paste, salt to taste, 1 tsp black pepper, garlic powder, smoked paprika, and onion powder. Cook for 1–2 minutes.

7. 7

   Add the beef-mixture Worcestershire sauce, chopped jalapeño, and water.

8. 8

   Simmer uncovered for 5–7 minutes, stirring occasionally, until the liquid has completely reduced and the beef is moist but not watery. Taste and adjust the salt as needed.

9. 9

   Remove the skillet from the heat and let the beef mixture cool slightly.

10. 10

    Make the sauce: mix the mayonnaise, ketchup, yellow mustard, sauce Worcestershire, minced dill pickles, pickle juice, minced onion, garlic powder, smoked paprika, sugar, and black pepper until smooth. Refrigerate until ready to use.

11. 11

    Lay out the tortillas. Spread about 1 tbsp of sauce slightly below the center of each tortilla.

12. 12

    Add about 1/4 cup of beef, 2 tbsp cheese, caramelized onions, and chopped pickled jalapeños to each tortilla.

13. 13

    Fold the bottom of each tortilla over the filling, fold in the sides, and roll tightly.

14. 14

    Heat a thin layer of oil in a skillet over medium heat.

15. 15

    Place the wraps seam-side down in the skillet. Cook for 2–3 minutes per side, pressing gently, until golden and crispy.

16. 16

    Continue cooking and turning the wraps until all sides are crisp and the cheese is melted.

17. 17

    Let the wraps rest for 1–2 minutes, slice each in half, and serve immediately with extra cheeseburger sauce.

Notes

The post lists 2 tbsp oil for the beef mixture, while the method specifies heating 1 tbsp; the full listed ingredient quantity is preserved. The filling also calls for 1/2 cup caramelized onions, but no instructions for making them are provided.

Nutrition per serving

• main
• American
• beef
• crispy
• pan-fried
• cheesy
• spicy