Ingredients
Equipment
Method
- Combine the ground beef with garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Form into thin patties. Pan-fry the patties for 2 minutes per side until browned. Chop the patties roughly.
- Alternatively, in a skillet, brown the beef with garlic powder, onion powder, salt, and pepper. Add Worcestershire sauce and optional onions, and cook until browned and slightly crispy. Set aside.
- Mix all sauce ingredients in a bowl. Taste and adjust for tanginess or sweetness.
- Warm your wraps in a microwave or on a pan for a few seconds.
- Spread sauce on each wrap. Layer with the chopped beef, lettuce, cheese, pickles, and onions.
- Roll each wrap tightly like a burrito.
- Optional: Toast the assembled wrap in a skillet for 1–2 minutes per side until golden brown and crispy.
Nutrition
Notes
For a crispier texture, form thin smashed beef patties and sear them in a hot pan before chopping and adding to the wrap. Add hot sauce to the beef or sriracha to the sauce for a spicy kick. For a low-carb option, use large lettuce leaves instead of wraps. Grill the wrap on a grill pan for grill marks. Store leftover beef and sauce separately in airtight containers in the fridge for up to 3 days. Wraps are best assembled fresh, but can be reheated in a skillet. The beef and sauce can be prepped up to 3 days in advance and stored in the refrigerator. Cooked beef can be frozen for up to 3 months.