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 for 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 around the edges. Set aside.
- Mix all the special sauce ingredients in a bowl. Taste and adjust for your preference of tanginess or sweetness.
- Warm your wraps for a few seconds 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 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; reheat the beef before assembling and store the sauce in a sealed jar. Cooked beef can be frozen for up to 3 months.