This is the ideal choice for anyone who loves a burger but wants something more convenient and quicker: a juicy beef patty, melted cheddar and fresh vegetables wrapped in a thin tortilla, then pan-fried until it turns deliciously crisp.
Ingredients
For the burger wrap
- wheat tortillas — 2 pcs. (10 in | 25 cm diameter)
- ground beef — 10.6 oz | 300 g
- cheddar cheese — 4 slices
- lettuce leaves — 4 pcs.
- tomato — 1 pc.
- pickles — 2 pcs.
- red onion — 1/2 pc.
- vegetable oil — 1 tbsp | 15 ml
- salt and ground black pepper — to taste
Sauce
- ketchup — 2 tbsp | 30 ml
- mayonnaise — 2 tbsp | 30 ml
- mustard — 1 tsp | 5 ml
- dried garlic — 1/2 tsp | 2.5 ml
How to make it
- Prepare the vegetables: slice the tomato, pickles and red onion thinly; rinse and pat dry the lettuce leaves.
- Mix the sauce ingredients until smooth: ketchup, mayonnaise, mustard and dried garlic.
- Season the ground beef with salt and pepper, mix gently and form 2 flat patties slightly smaller than the tortillas.
- Heat a skillet with the vegetable oil over medium heat. Fry the patties for 3–4 minutes on each side until browned and cooked through.
- One minute before they are done, place 2 slices of cheddar on each patty and cover with a lid so the cheese melts.
- Quickly warm the tortillas in a dry skillet for 10–15 seconds so they become soft and pliable.
- Assemble: spread the sauce in the center of each tortilla, add lettuce leaves, the cheese-topped patty, then tomato, pickles and onion.
- Fold into an envelope: bring the bottom edge up, fold the sides toward the center and roll it up.
- Toast the wrap seam-side down in a dry skillet for 1–2 minutes on each side until crisp. Serve with the remaining sauce.
Nutrition per serving
| Calories | 820 kcal |
|---|---|
| Protein | 44 g |
| Fat | 52 g |
| Carbohydrates | 49 g |
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Tips and variations
- For an especially juicy patty, do not overwork the beef and do not overcook it — look for a browned crust and clear juices.
- For extra crunch, fry the wrap over medium-high heat and do not cover it with a lid.
- Want more heat? Add a pinch of smoked paprika to the sauce or thinly sliced jalapeño.
- Without mayonnaise: replace it with thick yogurt or sour cream — the sauce will stay creamy but feel lighter.
- Swap cheddar for another melting cheese: gouda, mozzarella or suluguni.
- Gluten-free: use gluten-free tortillas or a thin rice-flour lavash.
FAQ
Can I replace the beef in this recipe?
Yes, ground chicken or turkey works well, as do plant-based patties. The cooking time may change slightly depending on the mixture.
How do I fold the tortilla so the filling does not spill out?
Spread the sauce in the center, place the juiciest ingredients closer to the middle and always toast the wrap seam-side down so it seals.
Can I make it in a toaster or panini grill?
Yes, toast the assembled wrap for 2–3 minutes until crisp — you will get an evenly heated, sealed tortilla.