Cheeseburger Wrap (Printable View)

Juicy beef and melted cheddar with crisp lettuce, tomato and pickles rolled in warm tortillas for a quick handheld bite.

# What You'll Need:

→ Meats

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 dill pickles, sliced

→ Dairy

06 - 4 slices cheddar cheese

→ Staples

07 - 4 large flour tortillas (10 inch)
08 - 2 tablespoons ketchup
09 - 1 tablespoon yellow mustard
10 - 1 tablespoon mayonnaise
11 - 1 tablespoon olive oil
12 - Salt and black pepper, to taste

# How-To Steps:

01 - Heat olive oil in a large skillet over medium-high heat. Add the ground beef and chopped onion, breaking the meat apart with a spatula. Cook until evenly browned and no longer pink, approximately 6 to 7 minutes. Season with salt and pepper to taste.
02 - Drain any excess fat from the skillet. Stir in the ketchup and mustard, mixing thoroughly until the sauce coats the beef evenly and everything is heated through.
03 - Lay the tortillas flat on a clean surface. Place one slice of cheddar cheese in the center of each tortilla. Divide the seasoned beef mixture evenly among the four wraps, layering it over the cheese. Top each with shredded lettuce, diced tomato, and pickle slices.
04 - Drizzle mayonnaise evenly over the top of each assembled wrap.
05 - Fold in the left and right sides of each tortilla toward the center, then roll tightly from the bottom edge upward to fully enclose the filling.
06 - Wipe the skillet clean and return it to medium heat. Place each wrap seam-side down in the skillet and grill for 1 to 2 minutes per side until the exterior is golden and lightly crisp.
07 - Slice each wrap in half diagonally and serve immediately while warm.

# Expert Advice:

01 -
  • It gives you all the satisfaction of a cheeseburger without needing a grill or a bun.
  • The optional crispy finish in the skillet turns an already great wrap into something genuinely craveable.
02 -
  • Overfilling the tortilla is the fastest way to a disastrous roll, less is genuinely more here.
  • Toasting the wrapped seam side down first is what holds the whole thing together while it crisps.
03 -
  • Warming the tortillas in a dry pan for 15 seconds per side before filling makes them pliable and prevents cracking.
  • Spread a thin layer of mayonnaise on the tortilla before adding the cheese for a richer flavor and a moisture barrier that keeps everything intact.

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