Crispy Cheeseburger Wraps

Ingredients

• 1 lb Ground beef (80% lean, 20% fat)
• 2 tbsp Oil (The method specifies heating 1 tbsp for the beef; the remaining amount is for pan-frying the wraps.)
• 1 Yellow onion (Finely diced)
• 1 tbsp Fresh garlic (Minced)
• 1 tbsp Tomato paste
• Salt (To taste; adjust after simmering)
• 1 tsp Black pepper
• 1 tbsp Garlic powder (For the beef mixture)
• 2 tsp Smoked paprika powder (For the beef mixture)
• 1 tsp Onion powder
• 1 Jalapeño (Large; chopped)
• 1 tbsp Worcestershire sauce (For the beef mixture)
• 0.5 cup Water
• 0.5 cup Mayonnaise (For the cheeseburger sauce)
• 2 tbsp Ketchup (For the cheeseburger sauce)
• 1 tbsp Yellow mustard (For the cheeseburger sauce)
• 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; for the cheeseburger sauce)
• 0.5 tsp Garlic powder (For the cheeseburger sauce)
• 0.25 tsp Smoked paprika (For the cheeseburger sauce)
• 0.5 tsp Sugar (For the cheeseburger sauce)
• 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; the source says “picked jalapeños,” interpreted as pickled from context)
• Oil (A thin layer for pan-frying the wraps)

Steps

1. 1

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

2. 2

   Add the finely diced 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. Break it up as it cooks, until browned and fully cooked.

5. 5

   If needed, drain excess fat, leaving a little in the skillet.

6. 6

   Add the tomato paste, salt, 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.

9. 9

   Taste and adjust the salt if needed.

10. 10

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

11. 11

    In a bowl, mix the mayonnaise, ketchup, yellow mustard, sauce Worcestershire sauce, minced dill pickles, pickle juice, minced onion, sauce garlic powder, sauce smoked paprika, sugar, and sauce black pepper until smooth.

12. 12

    Refrigerate the sauce until ready to use.

13. 13

    Lay out the tortillas. On each, spread about 1 tbsp of sauce slightly below the center.

14. 14

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

15. 15

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

16. 16

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

17. 17

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

18. 18

    Continue cooking, turning as needed, until all sides are crisp and the cheese is melted.

19. 19

    Rest the wraps for 1–2 minutes, then slice them in half.

20. 20

    Serve immediately with extra cheeseburger sauce.

Notes

The source specifies the beef-cooking oil as 1 tbsp, while the ingredient list gives 2 tbsp oil for the beef mixture; the remaining oil amount is not quantified for pan-frying (“a thin layer”). The sauce is refrigerated until ready to use, but no chilling duration is given. Caramelized onions are listed as an ingredient, but their preparation is not described.

Nutrition per serving

• main
• dinner
• American
• crispy
• pan-fried
• beef
• cheese
• wraps