Crispy Cheeseburger Wraps

Ingredients

• 1 lb Ground beef, 80% lean and 20% fat
• 2 tbsp Oil (For the beef mixture; the method heats 1 tbsp first. The remaining amount is not explicitly assigned.)
• 1 Yellow onion (Finely diced)
• 1 tbsp Fresh garlic (Minced)
• 1 tbsp Tomato paste
• Salt (To taste; taste and adjust as needed)
• 1 tsp Black pepper (For the beef mixture)
• 1 tbsp Garlic powder (For the beef mixture)
• 2 tsp Smoked paprika (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 (Shredded)
• 0.5 cup Caramelized onions
• 0.333 cup Pickled jalapeños (Chopped (source spells this as “picked jalapeños”))
• Oil (A thin layer for pan-frying)

Steps

1. 1

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

2. 2

   Add the finely 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. Break it up as it cooks until browned and fully cooked. Drain excess fat if needed, leaving a little behind in the skillet.

5. 5

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

6. 6

   Add the beef-mixture Worcestershire sauce, chopped jalapeño, and water. Simmer uncovered for 5–7 minutes, stirring occasionally, until the liquid has completely reduced and the beef is moist but not watery.

7. 7

   Taste the beef and adjust the salt if needed. Remove the skillet from the heat and let the mixture cool slightly.

8. 8

   In a bowl, combine the mayonnaise, ketchup, yellow mustard, sauce Worcestershire, minced dill pickles, pickle juice, minced onion, garlic powder, smoked paprika, sugar, and black pepper. Mix until smooth, then refrigerate until ready to use.

9. 9

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

10. 10

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

11. 11

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

12. 12

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

13. 13

    Place the wraps seam-side down in the skillet. Cook for 2–3 minutes per side, pressing gently, until golden and crispy. Continue cooking until all sides are crisp and the cheese has melted.

14. 14

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

Notes

The source calls for 2 tbsp oil in the beef mixture, while the method explicitly heats 1 tbsp; the remaining amount is not explained. The amount of sauce spread on each wrap and the beef and cheese filling portions are approximate as stated. Cook time and total time are practical estimates; no preparation time is specified.

Nutrition per serving

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