BURRITO STYLE CHEESEBURGER WRAPS

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These Cheeseburger Wraps are loaded down with delicious ground meat, fresh bacon, twofold cheddar and all your #1 exemplary burger serving of mixed greens!

The superstar in these wraps is the hamburger. It’s awfully frequently I see comparative plans to this simply cooking the hamburger and be finished with it Dry/insipid meat isn’t what we need! (apologies, full meat vainglory here.

Along these lines, to benefit from the meat I initially suggest getting some great quality hamburger that is around 10-12% fat. I find that hits the sweet spot, adding a touch of greasy flavor/surface, yet less the meat turns out oily.

Ingredients:

Beef

  • 1lb / 500g Ground Beef (10-12% fat)
  • 1/2 cup / 125ml Beef Stock
  • 1 tbsp Worcestershire Sauce

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  • 1 tsp Cornstarch/Cornflour
  • 1/2 tsp each: Garlic Powder, Salt
  • 1/4 tsp Black Pepper
  • Olive Oil, as needed

Wraps

  • 4 large Flour Tortillas, warmed
  • 8 single rashers of Bacon, cooked to preference
  • 8 slices of American/Burger Cheese
  • 1/4 Lettuce, shredded
  • 1 medium Tomato, diced
  • 1/2 medium White Onion, finely diced/minced
  • 4 tbsp Diced Pickles
  • 4 tbsp Burger Sauce
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Instructions:

  1. In a large pan over medium heat add beef to a drizzle of olive oil or some leftover bacon fat. Break up with a wooden spoon and fry until it’s almost brown all the way through. Drain excess fat if needed, then add 1/2 tsp salt and garlic powder and 1/4 tsp black pepper.
  2. Continue to brown, then pour in 1/2cup/125ml beef stock with 1 tsp cornstarch/cornflour mixed in and 1 tbsp Worcestershire sauce. Continue frying until the liquid thickens/soaks up and the beef is juicy (but not saucy).
  3. Lay a tortilla wrap on a flat surface and place lettuce in the bottom centre. Top with pickles, onion and tomato, then a drizzle of burger sauce. Top with 2 rashers of bacon, followed by beef and finish with 2 slices of cheese.
  4. Take the bottom of the wrap and tightly fold it over the fillings. Take the two sides and tightly fold in, then scrunch and fold to complete the roll.
  5. Optional: Place a griddle pan over high heat and gently rotate the wraps until charred and crispy. If you’re doing this I recommend adding a tiny bit of cheese to ‘glue’ the seam shut so it doesn’t open. If you grill seam-side-down first the cheese will melt and keep the wrap shut.
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Notes:

  • Salad – This recipe works perfect as a salad bowl if you want to ditch the tortillas!
  • Baking Burritos – If you don’t want to serve right away as a wrap or toast on the griddle, you could also wrap in foil and bake in the oven at 180C/356F for 15-20mins for more of a burrito style wrap.
  • Make Ahead/Freezing – Make sure you let the beef and bacon cool before folding. From there just wrap in foil (don’t heat on griddle) and store in the fridge for up 2-3days (or your discretion). Serve as a wrap straight from fridge, or heat on the griddle to crisp outside. You can also keep in the foil and bake straight from the fridge at 180C/356F 20-30mins or until cooked right through. If you want to freeze them, same process (cool ingredients and don’t toast on griddle pan) and place in the freezer. Either thaw in the fridge and bake as above, or bake straight from freezer and add another 10mins to cooking time (make sure beef piping hot!)
  • Warmed Tortillas – I highly recommend popping your wraps in the microwave for 10secs just to soften them. This will make the folding process much easier and reduce the likelihood of them ripping!
  • Calories – per wrap using 10% beef and 1 tsp oil to fry it.
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