Cheeseburger Wraps
Servings : 4
Ingredients
- 1 onion thinly sliced
- 2 Tbsp extra virgin olive oil
- 1 lb ground beef 90% lean or leaner
- 2 Tbsp Ketchup no sugar listed in ingredients, see notes
- 1 Tbsp mustard
- 1 Tbsp worcestershire sauce no sugar listed in ingredients, see notes
- 1 tsp salt
- 1 tsp pepper
- 1 tsp Bragg Liquid Aminos
- 1 tsp bottled minced garlic
- 4 each 100% whole grain soft flour tortilla burrito sized
- 4 oz real american cheese sliced
- 1/2 cup dill pickles no sugar listed in ingredients, see notes
- 2 tsp unsalted butter softened, optional
Instructions
To Cook Immediately
- Heat oil in a large skillet. Add slivered onions. Reduce heat to medium low. Cook, stirring occasionally, until onions are soft and golden, about 15 minutes.
- While onions are cooking, combine beef, ketchup, mustard, worcestershire, salt, pepper, bragg, and garlic in another skillet. Cook, stirring occasionally, until beef is brown (about 8 minutes.)
- Add 1/2 cup cheese to each tortilla. Top with 1/4 browned beef mixture (about a half cup). Top with onions and pickles. Fold ends in and roll to make a pocket. Brush tops with butter, if desired.
- Grill on an outdoor or indoor grill just enough to make grill marks in the tortillas.
Freezing Instructions
- To freeze make wraps as directed, but skip final grilling step. Wrap individually in foil or plastic wrap. Freeze.
- To cook after freezing, thaw. Unwrap and brush with butter, if desired. Grill 4-5 minutes per side to heat filling and make grill marks in the tortillas.
Notes
We used Organicville Ketchup, The Wizards Vegan Worcestershire Sauce, and Sammy's Park Street Dills for testing purposes.