Ingredients
🥩 Ground Beef Filling
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- Salt and black pepper to taste
🧀 For the Wraps
- 4–6 large flour tortillas
- 1 ½ cups shredded cheese (cheddar, mozzarella, or a mix)
- ½ cup sour cream (optional)
- ½ cup diced tomatoes
- ½ cup shredded lettuce
- ¼ cup chopped fresh parsley or cilantro (optional)
Instructions
- Cook the beef filling:
Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon (about 5–7 minutes). Drain excess fat if needed. - Add aromatics:
Add the chopped onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant. - Season the mixture:
Add chili powder, paprika, cumin, salt, and black pepper. Mix well and let it cook for 2–3 more minutes so the flavors blend together. - Prepare the tortillas:
Warm the tortillas slightly in a pan or microwave to make them easier to fold. - Assemble the wraps:
Place a generous portion of the beef mixture in the center of each tortilla. Sprinkle shredded cheese on top, then add tomatoes, lettuce, and a spoonful of sour cream if desired. - Fold and wrap:
Fold in the sides, then roll tightly into a wrap (like a burrito). - Optional crispy finish:
For extra flavor, place the wraps seam-side down in a hot skillet and toast for 2–3 minutes on each side until golden and crispy, and the cheese is melted.
Tips for Success
- Use freshly grated cheese for better melting.
- Don’t overfill the wraps to avoid tearing.
- Add a little hot sauce or jalapeños if you like it spicy.
Serving Suggestions
- Serve hot with fries, salad, or tortilla chips.
- Pair with guacamole, salsa, or extra sour cream on the side.
Storage
- Store leftover filling in the refrigerator for up to 3 days.
- Wraps can be reheated in a pan or oven for best texture.
Enjoy your cheesy, juicy, and satisfying tortilla wraps! 🌯🔥😋