Grilled Cheeseburger Wraps Recipe

Ash Tyrrell

Grilled Cheeseburger Wraps Recipe

I stumbled upon this idea for Grilled Cheeseburger Wraps and knew I had to try it. My family loves a good cheeseburger, but I wanted a fun change of pace from the usual bun. These wraps delivered all the savory, cheesy goodness we love, but bundled up in a perfectly grilled tortilla.

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Prep Time 10

Cook Time 10

Servings: 4

Ingredients Method Notes

Ingredients

1 pound lean ground beef - Using lean ground beef 90/10 or leaner is a great choice because it provides fantastic flavor with less grease to drain.
1 Tablespoon Worcestershire sauce - This is the secret weapon for a deep savory, umami flavor that really makes the beef taste like a burger patty.
2 Tablespoons ketchup - A little ketchup mixed into the beef adds that classic tangy sweetness you expect from a cheeseburger.
1 teaspoon dried minced onion - This provides a gentle onion flavor throughout the meat mixture without the hassle of chopping fresh onions.
Pepper and salt to taste - Simple seasonings are all you need to enhance the natural flavors of the beef.
4 large flour tortillas - Look for burrito-sized tortillas about 10 inches as they are large enough to hold all the fillings without tearing.
Shredded cheddar cheese - Grating your own cheese from a block will give you the best melt. Pre-shredded cheese often has anti-caking agents that prevent it from melting smoothly.
Lettuce - Crisp iceberg or romaine lettuce adds a fresh crunch that contrasts beautifully with the warm savory filling.
Tomato slices - A few slices of ripe tomato bring a juicy fresh element to the wrap.
Sliced red onion - For a bit of sharp zesty bite. You can slice it very thin to keep the flavor from being overpowering.
Mustard - A classic burger condiment that adds a tangy kick. Drizzle as much or as little as you like.

Method

First, you'll prepare the heart of the wrap: the seasoned beef. Place your large non-stick skillet over medium-high heat. Add the lean ground beef and use a spatula to break it apart as it browns. Once it’s fully cooked, carefully drain off any excess grease from the skillet.
With the heat reduced to low, it’s time to transform the ground beef into a cheeseburger-flavored filling. Add the Worcestershire sauce, ketchup, dried minced onion, salt, and pepper directly to the beef. Stir everything together until the meat is evenly coated. Let this mixture simmer for about 5 minutes, allowing the flavors to meld together.
Lay your four large flour tortillas on a flat surface. Sprinkle a generous amount of shredded cheddar cheese down the center of each one. Placing the cheese down first ensures it gets nice and melty from the heat of the beef. Evenly divide the warm beef mixture among the four tortillas, spooning it right on top of the cheese.
Now for the classic burger toppings. Drizzle a little mustard over the beef mixture, and add more ketchup if you desire. Place a couple of tomato slices on top. To roll, fold in the sides of the tortilla first, then tightly roll it up from the bottom, burrito-style. This will keep all the delicious fillings contained while grilling.
Preheat your indoor or outdoor grill. Carefully place two wraps at a time onto the hot grill, seam-side down. Grill for 3 to 5 minutes, or until you see distinct grill marks and the tortilla is golden brown and crispy. The heat will also ensure the cheese inside is perfectly melted.
Gently remove the finished wraps from the grill. At this point, you can carefully unroll the top portion to add your fresh ingredients like shredded lettuce and sliced red onion. Adding these last keeps them crisp and fresh. Re-roll the wrap, slice it diagonally in the middle, and serve immediately while it’s hot and melty.

Notes

Warm the Tortillas: I find that microwaving the tortillas for about 15-20 seconds makes them softer and more pliable. This small step helps prevent them from tearing when you roll them up, especially if they’re packed with fillings.
Don't Overstuff: As tempting as it is, try not to overfill the wraps. If you put too much inside, they become difficult to roll and are more likely to burst open on the grill.
Add Lettuce Last: I learned this the hard way. If you add the lettuce before grilling, it gets warm and wilted. For the best texture, I always add the crisp lettuce and fresh red onion just before serving. It makes a world of difference.
Press Gently on the Grill: When using an indoor grill or panini press, don't press down too hard. A gentle press is all you need to get the grill marks and heat the wrap through. Pressing too firmly can cause the filling to squeeze out the sides.
Try a Special Sauce: Sometimes I mix up a "special sauce" by combining a little mayonnaise, ketchup, and pickle relish. A drizzle of this inside the wrap adds another layer of classic burger flavor.