Ultimate Ground Beef Tortilla Wraps
These wraps are fast, customizable, and endlessly satisfying. Think of them as the perfect cross between a taco, a burrito, and a loaded sandwich—all in one handheld meal. Perfect for busy weeknights, meal prep, or feeding a crowd.
INGREDIENTS
For the Filling
· 1 lb lean ground beef (85/15 or 90/10 works well)
· 1 medium onion, finely chopped
· 1 bell pepper (any color), finely chopped
· 3 cloves garlic, minced
· 1 packet (1 oz) taco seasoning OR homemade blend (1 tsp chili powder, 1 tsp cumin, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp oregano)
· ½ cup water or beef broth
· Salt and black pepper to taste
· 1 tbsp olive oil
For Assembly & Toppings
· 4-6 large burrito-size flour tortillas (10-inch)
· 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
· 2 cups shredded lettuce (romaine or iceberg)
· 1 large tomato, diced
· ½ cup sour cream or Greek yogurt
· Optional favorites: Salsa, guacamole, sliced jalapeños, pickled red onions, black beans, corn, cilantro, lime wedges.
INSTRUCTIONS (20-Minute Dinner!)
Step 1: Cook the Filling
- Heat olive oil in a large skillet over medium-high heat. Add onion and bell pepper. Cook for 4-5 minutes until softened.
- Add ground beef, breaking it up with a spoon. Cook until no longer pink, about 5-7 minutes. Drain excess fat if needed.
- Stir in garlic, taco seasoning, and water/broth. Simmer for 3-4 minutes until the liquid reduces and the mixture is flavorful and moist (not soupy). Remove from heat.
Step 2: Warm & Prep Tortillas
· To prevent tearing: Warm your tortillas! This makes them pliable.
· Methods: Microwave for 15-20 seconds wrapped in a damp paper towel, or heat briefly in a dry skillet over medium heat for 15 seconds per side.
Step 3: Assemble the Wraps (The “Burrito Fold” Method)
- Lay a warm tortilla flat. Spread a spoonful of sour cream down the center, leaving a 2-inch border at the bottom.
- Add a generous scoop of the beef filling on top of the sour cream.
- Top with cheese, lettuce, tomato, and any other desired toppings.
- Fold: Fold the bottom edge up over the filling. Fold the left side over, then the right side, and roll tightly from the bottom up into a secure bundle.
Step 4: Serve & Enjoy
· Serve immediately as soft wraps.
· For a Crispy Wrap: Heat a lightly oiled skillet or panini press. Cook the wrapped burrito seam-side down for 2-3 minutes per side, until golden and crispy.
PRO TIPS & FLAVOR HACKS
· Moisture Control: Don’t skip draining the beef fat if there’s a lot. A soggy filling = a soggy, torn tortilla.
· Glue Your Wrap: Spread a thin layer of sour cream, refried beans, or hummus on the tortilla before adding the hot filling—it acts as a moisture barrier and “glue.”
· Make-Ahead/Meal Prep: Cook the filling and store separately from toppings and tortillas. Assemble cold wraps just before eating, or wrap tightly in foil and refrigerate for up to 24 hours.
· Freezer-Friendly: Wrap assembled, unfilled burritos tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in fridge and reheat in skillet or oven.
Delicious Variations:
· Southwest Style: Add ½ cup black beans and ½ cup corn to the beef mixture. Use pepper jack cheese.
· Cheeseburger Wrap: Add ¼ cup ketchup + 2 tbsp yellow mustard + 1 tbsp pickle relish to the cooked beef. Use cheddar and diced pickles.
· Korean Beef (Bulgogi) Wrap: Use a sauce of ¼ cup soy sauce, 1 tbsp brown sugar, 1 tsp sesame oil, and 1 tsp grated ginger. Top with kimchi and sesame seeds.
· Greek Style: Use lamb or beef with oregano and mint. Top with tzatziki, diced cucumber, tomatoes, and feta cheese.
· “Taco Bell Crunchwrap” Hack: Place a tostada shell or a handful of tortilla chips in the center of your filling before wrapping for an epic crunch layer.
SERVING SUGGESTIONS
· With a side of Mexican rice, black beans, or a simple corn salad.
· Serve with tortilla chips and extra salsa for dipping.
· Pair with a light cilantro-lime slaw for a fresh crunch.
No more boring dinners! These wraps are a blank canvas for your favorite flavors. Enjoy your customizable, handheld feast.