A toasted tortilla turns familiar cheeseburger ingredients into a crisp, hand-held meal. The warm beef and cheddar sit alongside cool lettuce, tomato, pickles, and mustard, so assemble the wraps just before toasting them.
What you’ll need
- 12 oz 96% lean ground beef
- 8 teaspoons chopped dill gherkins (pickles)
- 1 cup shredded lettuce
- 1/2 cup finely chopped onion
- 1 cup diced fresh tomatoes
- 8 teaspoons yellow mustard
- Salt and black pepper, to taste
- 5 low-carb, high-fiber tortilla wraps
- 4 oz reduced-fat cheddar cheese, shredded
- Cooking spray, for the skillet
- Extra mustard or sugar-free ketchup, for serving (optional)
Cook, fold, and toast
- Heat a nonstick skillet over medium heat. Add the ground beef and chopped onion, then season with salt and black pepper. Cook, breaking up the meat, until the onion is soft and the beef reaches 160°F (71°C). Drain any excess fat.
- Lay out the five tortillas. Spread the mustard over them, then divide the cooked beef, cheddar, chopped pickles, lettuce, and tomatoes among the centers.
- To close each wrap, fold one edge toward the center, then continue working around the tortilla and overlapping the edges to form a hexagon.
- Lightly coat the clean skillet with cooking spray. Place the wraps seam-side down and cook over medium heat for 2–3 minutes per side, until the tortillas are golden and crisp and the cheese has melted.
- Cut the wraps in half and serve while hot. Offer extra mustard or sugar-free ketchup for dipping if desired.
