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 on each side until browned. Chop the patties roughly to use in wraps.
- Alternatively, in a skillet, brown the beef with garlic powder, onion powder, salt, and pepper. Add Worcestershire sauce and optional onions, and cook until nicely browned and slightly crispy around the edges. Set aside.
- Mix all sauce ingredients in a bowl. Taste and adjust seasoning as needed.
- Warm your wraps in a microwave or on a pan for a few seconds.
- Spread sauce on each wrap. Layer with the beef, lettuce, cheese, pickles, and onions.
- Roll each wrap like a burrito.
- Optional: Toast the wrap in a skillet for 1–2 minutes on each side for a golden crunch.
Nutrition
Notes
For a crispy smashed patty version, form thin smashed beef patties and sear them in a hot pan, then chop and use in the wrap. To make it spicy, add hot sauce to the beef or sriracha to the sauce. For a low-carb option, use large lettuce leaves instead of wraps. You can add a little char by grilling the wrap on a grill pan. Leftover beef and sauce can be stored separately in airtight containers in the fridge for up to 3 days. Wraps are best assembled fresh, but can be reheated in a skillet if needed. The beef and sauce can be prepped up to 3 days in advance. Cooked beef can be frozen for up to 3 months.