Burger Wraps

Ingredients

• 10tortillas
• 907 g (2 pounds)ground beef
• to tastesalt
• to tastefreshly cracked black pepper
• 10 slices, or as neededcheese slices, such as Muenster, Cheddar or American
• to tasteshredded lettuce
• to tastesliced onions
• to tastesliced tomatoes
• optional, to tasteavocado slices
• 240 ml (1 cup)mayonnaise
• 60 ml (1/4 cup)ketchup
• 1 teaspoonmustard
• 1 teaspoonsriracha sauce

Instructions

1. 1

   Mix the sauce

   Whisk the mayonnaise, ketchup, mustard and sriracha together in a small bowl. Taste and adjust the seasoning if needed, then refrigerate the sauce until you are ready to use it.

2. 2

   Assemble the wraps

   Divide the ground beef into 10 equal portions. Press each portion flat over one side of a tortilla, covering most of its surface, then season generously with salt and freshly cracked black pepper.

3. 3

   Cook the wraps

   Heat a cast-iron skillet over medium-high heat. Put a tortilla in the pan beef-side down and cook for 3–4 minutes, until the meat is browned and cooked through.

4. 4

   Melt the cheese

   Turn the wrap over so the tortilla side touches the pan. Immediately place a slice of cheese on the beef, cover the skillet with a lid and cook for 1–2 minutes, just until the cheese melts.

5. 5

   Top and serve

   Take the wrap out of the skillet and add shredded lettuce, sliced onions, tomatoes and, if you like, avocado. Drizzle or spread on some sauce, fold like a taco or roll it up, and serve warm.

What are burger wraps?

A burger wrap combines the familiar components of a cheeseburger with a tortilla in place of a bun. It is a modern, informal take on the burger rather than a traditional dish with a single established origin.

Here, pressing the beef directly onto the tortilla lets the meat brown in the pan while the tortilla warms. Melted cheese, crisp vegetables and a tangy sauce complete the cheeseburger-style filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 30g protein, 43g carbs, 55g fat.

The tortilla and ketchup contribute most of the carbohydrates, while the ground beef, cheese and mayonnaise account for much of the fat; the beef and cheese provide most of the protein. Add a generous amount of lettuce and tomato, or serve a salad alongside, to balance the plate with fresh vegetables.

Press the beef evenly

Even layer: spread each portion across most of the tortilla without leaving thick clumps. A fairly even layer helps the beef cook through in the stated 3–4 minutes.

Secure contact: press the meat firmly onto the tortilla so it stays in place when you lower it beef-side down into the skillet.

Choose the cheese

Melting slices: Muenster, Cheddar and American are all listed options. Use one slice per wrap, or enough to cover the cooked beef without overwhelming the other toppings.

Timing: add the cheese as soon as you flip the wrap, then cover the skillet for 1–2 minutes. The lid helps the cheese melt before the tortilla gets too toasted.

Cook in manageable batches

Pan space: cook the wraps one at a time if that is what fits comfortably in your skillet. Keep the pan at medium-high heat and allow each one to brown for 3–4 minutes on the beef side.

Doneness: the method calls for the beef to be browned and cooked through before you flip. If uncertain, check the thickest part of the meat rather than relying on colour alone.

Keep the toppings fresh

Cool and crisp: add lettuce, onion, tomato and optional avocado after cooking so they retain their fresh texture.

Sauce: spread or drizzle it over the toppings to suit your preference. Serve the wraps warm, while the cheese is still soft.

Serve with simple sides

Fresh contrast: a crunchy salad or sliced cucumber makes a refreshing side alongside the warm, savoury wraps.

Heartier plate: serve with oven-baked chips or roasted vegetables. Keep extra sauce on the side for dipping if you have made more than you need for the wraps.

Recipe notes & tips

• Mix the sauce ahead and chill it while you prepare the other ingredients.
• Have the toppings sliced and ready before cooking, since the wraps are best served warm.
• Use a spatula to help lower each tortilla into the skillet beef-side down.
• Cook the wraps in batches that leave enough room to flip them without crowding.
• Add avocado just before serving to keep its cut surface fresh.

Variations

• Change the cheese: use Muenster, Cheddar or American slices according to the flavour you prefer.
• Adjust the heat: add more or less sriracha to the sauce to suit your taste.
• Add avocado: include the optional slices for a creamy topping.
• Make it tangier: add extra mustard to the sauce a little at a time.
• Add crunch: use plenty of shredded lettuce and sliced onion in each wrap.

Common mistakes to avoid

• Uneven beef layer: press the portions out broadly and evenly so they cook at a similar rate.
• Loose meat: press the beef firmly onto the tortilla before seasoning and cooking.
• Pan too cool: preheat the cast-iron skillet over medium-high heat before adding a wrap.
• Cheese not melting: cover the pan after flipping and cook for 1–2 minutes.
• Toppings cooked in the pan: add the lettuce, onion, tomato and avocado after removing the wrap from the skillet.

How to store

For meal prep, store cooked wraps and fresh toppings separately in airtight containers in the fridge and use within 3 days. Reheat the wraps in a skillet until hot, then add the cold toppings and sauce; the assembled wraps are best eaten fresh. The recipe describes the wraps as freezer-friendly, but freezing assembled wraps may soften the fresh vegetables, so add those after reheating.

Frequently asked questions