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 to use in the wraps.
- Alternatively, in a skillet, brown the ground beef with garlic powder, onion powder, salt, and pepper. Add Worcestershire sauce and optional onions, and cook until nicely browned and slightly crispy. Set aside.
- In a bowl, mix all the special sauce ingredients. Taste and adjust for tanginess or sweetness.
- Warm your wraps briefly in the microwave or on a pan.
- 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 wraps in a skillet for 1–2 minutes per side until golden brown and crispy.
Nutrition
Notes
For a crispy smashed patty version, form thin patties and sear them in a hot pan, then chop and use in the wrap. Add hot sauce or sriracha for a spicy kick. Use large lettuce leaves instead of wraps for a low-carb option. Grill wraps on a grill pan for grill marks. Leftover beef and sauce can be stored separately in airtight containers in the fridge for up to 3 days. Wraps are best assembled fresh. The beef and sauce can be prepped up to 3 days in advance and reheated. Cooked beef can be frozen for up to 3 months.