Cheeseburger Burrito Wrap (Printable Version)
Rich beef and gooey cheese snug inside a crisped tortilla loaded with burger favorites.
# What You'll Need:
→ Filling
01 -
0.5 g black pepper
02 -
0.5 g salt
03 -
5 ml garlic powder
04 -
5 ml onion powder
05 -
7 g grated Parmesan cheese
06 -
15 ml tomato ketchup
07 -
15 ml Worcestershire sauce
08 -
450 g lean ground beef
→ Wrap and Toppings
09 -
Relish, optional
10 -
Mayonnaise, optional
11 -
Mustard, optional
12 -
Ketchup, optional
13 -
Diced onions, optional
14 -
100 g romaine lettuce, shredded
15 -
2 Roma tomatoes, thinly sliced
16 -
5 slices American cheese
17 -
5 medium wheat tortilla wraps
# Steps to Follow:
01 -
Do the same steps for your other wraps. Enjoy right away while they're warm.
02 -
Flip the wrap over and cook the other side for another 3-4 minutes, so both sides turn golden brown and crispy. Once done, take it off the grill and set it aside.
03 -
Wrap the tortilla up snug, tuck in the ends. Put it seam down on a hot grill pan over medium-high heat and cook about 3-4 minutes, until you see those grill marks.
04 -
Squirt a little ketchup, mustard, mayo, or relish right on top if you want.
05 -
Lay a cheese slice on every tortilla. Pile about 80 ml beef mix on the cheese. Toss on the tomato slices, shredded lettuce, and some chopped onion if you like.
06 -
Let the beef mix cook until it’s fully browned and there’s no pink left.
07 -
Next, mix in the Worcestershire, ketchup, Parmesan, onion powder, garlic powder, salt, and pepper. Give it a good stir.
08 -
Spray a big skillet with nonstick spray, toss in the ground beef, and break it apart while it cooks over medium heat for about 7-10 minutes. Let it get mostly brown but okay if a bit pink remains.
# Additional Notes:
01 -
You can get the ground beef mixture ready ahead of time, then stash it in the fridge to make assembly super quick when you’re in a rush.
02 -
Want to freeze the filling? Let it cool, pop it into a tightly closed container, and it’ll keep in the freezer up to a month.