Cheeseburger wrap

Ingredients

• 300 glean minced beef
• 2 clovesgarlic
• 1 tsppaprika
• 1 tsponion powder
• a pinchsalt and pepper
• ½egg
• 3 tbspmayonnaise
• 1 tbspketchup
• 1 tspmustard
• 1 tspfinely chopped gherkin
• ½ tsppaprika
• to tastesalt and pepper
• optional, to tastechilli powder
• 4wraps
• 200 giceberg lettuce
• 4 slicesCheddar
• 1–2tomatoes
• a splashoil, for the pan

Instructions

1. 1

   Season the beef

   In a bowl, mix the minced beef with the crushed garlic, paprika, onion powder, a pinch of salt and pepper, and half an egg. Divide the mixture between the 4 wraps, spreading a thin layer over one side of each and pressing it on firmly.

2. 2

   Heat the pan

   Add a splash of oil to a large frying pan and place a wrap in it with the beef side facing down.

3. 3

   Cook the beef

   Cook over a medium heat until the beef is cooked through and nicely browned.

4. 4

   Melt the cheese

   Turn the wrap over and add a slice of Cheddar. Cook briefly, until the wrap is lightly crisp and the cheese has melted.

5. 5

   Mix the sauce

   Meanwhile, stir together all the sauce ingredients: mayonnaise, ketchup, mustard, chopped gherkin, paprika, salt and pepper, and chilli powder if using.

6. 6

   Add the toppings

   Take the wrap out of the pan and top it with iceberg lettuce, tomato and sauce. Fold it closed or roll it up.

7. 7

   Repeat and serve

   Make the remaining wraps in the same way and serve straight away.

What is a cheeseburger wrap?

It is a wrap built around familiar cheeseburger flavours: beef, melted Cheddar, crunchy lettuce, tomato and a creamy, tangy sauce. This American-inspired version cooks the seasoned mince directly onto the tortilla rather than cooking a separate patty.

Pressing the beef into a thin layer helps it cook in the pan while the wrap browns. The fresh toppings and sauce go on afterwards, so they stay cool and crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 27g protein, 45g carbs, 31g fat.

The wraps and vegetables provide most of the carbohydrates, while the beef and Cheddar contribute protein. Fat comes mainly from the beef, mayonnaise, Cheddar and pan oil; serve with extra salad or vegetables if you would like a more balanced plate.

Seasoning and binding the beef

Beef mixture: garlic, paprika and onion powder give the mince its savoury seasoning, while the half egg helps it adhere to the wrap. Spread it thinly and press it down evenly so it makes good contact with the pan.

Chilli: the chilli powder is optional, so leave it out for a milder sauce or add it for a little heat.

Cooking the wrap beef-side down

First side: place the wrap beef-side down in a lightly oiled pan over medium heat. A large pan gives the tortilla room to lie flat and brown evenly.

Doneness: cook until the mince is cooked through and browned. Keep the heat moderate; if the tortilla colours too quickly, lower the heat so the beef has time to cook.

Melting the Cheddar

Cheese: once you turn the wrap over, lay a slice of Cheddar on the cooked beef side. The short second cook warms the tortilla and melts the cheese without needing to cook the toppings.

Texture: take the wrap out when the tortilla is lightly crisp rather than brittle, so it can still be folded or rolled.

Making the sauce

Sauce base: mayonnaise gives the mixture a creamy texture, while ketchup and mustard bring sweet and sharp notes. Finely chopped gherkin adds a little tang and crunch.

Seasoning: mix the listed paprika, salt and pepper into the sauce, then taste and decide whether to include the optional chilli powder.

Adding toppings and serving

Fresh toppings: add the lettuce, tomato and sauce after cooking so the lettuce stays crunchy and the tomato remains fresh. Avoid overfilling, which can make the wraps harder to close.

To serve: fold or roll each wrap and bring it to the table straight away, while the cheese is still melted and the tortilla is warm.

Recipe notes & tips

• Crush the garlic finely so it mixes evenly through the beef.
• Spread the mince in a thin, even layer to help it cook at the same rate.
• Use a large frying pan so the wrap can lie flat.
• Let the cheese melt briefly after turning the wrap rather than cooking it for too long.
• Keep the lettuce and tomato ready before you start cooking, as the wraps are best served straight away.

Variations

• Extra tang: add a little more finely chopped gherkin to the sauce.
• Spicier sauce: include the optional chilli powder or add a little more to taste.
• More salad: add extra iceberg lettuce for a crunchier filling.
• Different cheese: use another melting cheese in place of the Cheddar.
• Milder flavour: leave the chilli powder out of the sauce.

Common mistakes to avoid

• Thick beef layer: it may not cook evenly; spread the mince thinly and press it onto the wrap.
• Pan too hot: the tortilla can brown before the beef is cooked; use medium heat and lower it if needed.
• Wrap not pressed down: the mince may cook unevenly; press it firmly onto the tortilla before frying.
• Too much filling: the wrap can be difficult to close; use a moderate amount of lettuce, tomato and sauce.
• Cooking the toppings: lettuce can lose its crunch; add the fresh toppings after the wrap comes out of the pan.

How to store

These wraps are best eaten straight away, as the lettuce and tomato soften after storage. Refrigerate any leftover cooked beef-and-wrap portions promptly in an airtight container and use within 2 days; reheat in a frying pan until hot, then add fresh toppings and sauce.

Frequently asked questions