Description
A straightforward recipe for grilled cheeseburger wraps featuring a crunchy exterior and flavorful filling, perfect for busy weeknights.
Ingredients
Scale
- 1 pound (454 g) lean ground beef
- 5 medium tortilla wraps
- 5 slices American cheese
- 2 Roma tomatoes, sliced
- 1 cup romaine lettuce, chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Optional: diced onions
- Optional: ketchup, mustard, mayonnaise, relish for serving
Instructions
- Step 1: Heat a large skillet coated with cooking spray over medium heat. Add 1 pound (454 g) of lean ground beef and cook until it browns nicely, about 7 to 10 minutes. While cooking, break up the beef to avoid large clumps. Cook until almost done but still slightly pink, allowing the meat to develop rich savory flavor.
- Step 2: Stir in 1 tablespoon Worcestershire sauce, 1 tablespoon ketchup, 1 tablespoon grated Parmesan cheese, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/8 teaspoon salt, and 1/8 teaspoon black pepper into the beef. Mix thoroughly until well combined.
- Step 3: Continue cooking the beef mixture until the meat is fully cooked through and no longer pink.
- Step 4: On the center of each medium tortilla wrap, place one slice of American cheese. Top with about 1/3 cup (~80 g) of the cooked beef mixture, evenly spread. Add tomato slices and 1/5 cup (approximately 0.2 cup) chopped romaine lettuce on top of the beef mixture. Optionally, add diced onions for additional sharpness.
- Step 5: Spread ketchup, mustard, and a little mayonnaise on top of the fillings as desired to enhance flavor and moisture in the wrap.
- Step 6: Roll each tortilla wrap tightly, ensuring fillings stay centered. Place seam side down on a preheated indoor grill or grill pan set to medium-high heat. Grill for 3 to 4 minutes until grill marks appear and the wrap develops a crunchy texture.
- Step 7: Turn the wrap over and grill for another 3 to 4 minutes on the other side until golden brown grill marks form, the wrap feels slightly crisp when pressed, and the cheese inside is melted.
- Step 8: Transfer grilled wraps to a warming area or oven set to low heat, keeping the wraps warm as you grill the remaining wraps.
Notes
- Room Temperature: Place wraps in an airtight container and consume within 2 days to maintain freshness.
- Refrigeration: Store in an airtight container in the refrigerator up to 4 days. Reheat before serving.
- Freezing: Wrap each burrito tightly in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- If the tortilla tears during rolling, warm it in the microwave for 15 seconds to soften before filling.
- Preheat the grill for at least 5 minutes at medium-high heat to ensure even grilling.
- To prevent filling from spilling, limit each wrap to about 1/3 cup of beef mixture and keep ingredients centered.
- Keep finished wraps warm in a foil pouch while grilling rest of the batch.
- Add an extra slice of American cheese if the cheese is not melting well for a creamier texture.
- Serve grilled cheeseburger wraps with sweet potato fries or a simple green salad. Pair with coleslaw or pickles for additional crunch and freshness. Top wraps with homemade salsa, drizzle with BBQ sauce, or serve with creamy ranch or zesty mustard dip.
- Use 80/20 ground beef for juicier filling. Turkey or plant-based beef alternatives may be substituted for dietary preferences.
- Substitute American cheese with cheddar or other preferred melting cheeses.
- Choose large flour tortillas to prevent tearing and ensure sturdy wraps.
- For extra zest, add pickles such as dill or bread-and-butter varieties.
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg