Description
Crispy cheeseburger wraps filled with saucy seasoned beef, tangy homemade burger sauce and melty cheddar and mozzarella, rolled tight and pan-fried until golden and crackly. A 30-minute dinner with a big cheese pull.
Ingredients
Beef filling
1 tbsp vegetable oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 lb (450 g) ground beef, 80/20
1 tbsp tomato paste
1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Burger sauce
1/2 cup (115 g) mayonnaise
2 tbsp ketchup
1 tbsp yellow mustard
2 tbsp dill pickle relish
1 tsp pickle juice
1/2 tsp smoked paprika
1/4 tsp garlic powder
Wraps
6 large (10-inch) flour tortillas
1 1/2 cups (170 g) shredded cheddar
1 cup (115 g) shredded low-moisture mozzarella
2–3 tbsp vegetable oil, for frying
Instructions
Step 1: Heat 1 tbsp oil in a large skillet over medium heat. Cook the onion for 3–4 minutes until soft. Add the garlic and cook for 30 seconds.
Step 2: Add the ground beef and break it into small crumbles. Cook for 5–6 minutes until browned. Drain excess fat if needed.
Step 3: Stir in the tomato paste, salt, pepper, smoked paprika, garlic powder and onion powder. Cook for 2 minutes more, then let the filling cool for 5 minutes.
Step 4: Whisk all the burger sauce ingredients together. Set half aside for dipping.
Step 5: Lay a tortilla flat. Spoon about 1/2 cup beef across the lower third, then top with 1 tbsp sauce and a handful of cheddar and mozzarella.
Step 6: Fold the bottom over the filling, tuck in the sides and roll up tightly. Repeat with the remaining tortillas.
Step 7: Heat a thin layer of oil in a clean skillet over medium heat. Fry the wraps seam side down for 2–3 minutes until golden, then turn and cook 2–3 minutes more until crisp all over.
Step 8: Rest for 1 minute, then serve hot with the reserved burger sauce.
Notes
Cool the filling slightly before rolling so the tortillas stay crisp. Keep the heat at medium so the cheese melts fully before the shell gets too dark. Low-moisture mozzarella gives the longest cheese pull; fresh mozzarella is too wet. To freeze, wrap unfried wraps individually for up to 2 months and fry from frozen over medium-low heat, 4–5 minutes per side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 670
- Fat: 43g
- Carbohydrates: 38g
- Protein: 32g
