Burrito-Style Cheeseburger Wraps with Juicy Beef and Crispy Bacon
By Emma Collins
Ready in 35 minutes, these burrito-style cheeseburger wraps turn ground beef, bacon, cheese, and burger salad into a filling handheld dinner. Beef stock, Worcestershire sauce, and cornstarch reduce around the mince, leaving it juicy with a glossy coating rather than dry.
Use 10–12% ground beef for a balance of flavor and texture, then season it with garlic powder, salt, pepper, Worcestershire sauce, and beef stock thickened with cornstarch. American-style burger cheese, cooked bacon, lettuce, tomato, onion, pickles, and burger sauce give each wrap the familiar cheeseburger combination. Warmed flour tortillas are easier to fold tightly around the layered filling.
The beef is ready when the stock mixture has thickened and soaked into the meat, leaving it juicy but not saucy. Keep frying until the beef is fully browned, but do not let the pan reduce until the filling becomes dry. Place the fillings in the bottom center of each tortilla, fold the bottom and sides inward, then scrunch and roll firmly to keep the beef contained.
Serve the wraps as they are, or griddle them until charred and crisp. Baked French fries, potato wedges, sweet potato fries, onion rings, or avocado fries are suggested sides, although the wraps are filling on their own. They can also be served without tortillas as a cheeseburger salad.
Why you'll love this recipe
- Dinner is ready in 35 minutes because the beef cooks quickly while the cold fillings need only chopping, layering, and rolling.
- Cleanup stays manageable since the beef filling cooks in one large frying pan before the wraps are assembled on a flat surface.
- No special wrapping skills are needed because the burrito-style fold tucks in the sides and keeps loose beef from spilling out.
- Every wrap uses familiar burger staples, including bacon, American cheese, pickles, tomato, onion, lettuce, and burger sauce.
- The beef stays juicy because stock and cornstarch reduce into a glossy coating instead of leaving the mince dry or bland.
- Optional griddling adds a charred, crisp exterior, while a little cheese at the seam helps hold each tightly rolled wrap shut.
Ingredients
- •1 lb ground beef (500g; 10-12% fat)
- •0.5 cup beef stock (125ml)
- •1 tbsp Worcestershire sauce
- •1 tsp cornstarch or cornflour
- •0.5 tsp garlic powder
- •0.5 tsp salt
- •0.25 tsp black pepper
- •olive oil (as needed)
- •4 large flour tortillas (warmed)
- •8 rashers bacon (single rashers; cooked to preference)
- •8 slices American or burger cheese
- •0.25 lettuce (shredded)
- •1 medium tomato (diced)
- •0.5 medium white onion (finely diced or minced)
- •4 tbsp diced pickles
- •4 tbsp burger sauce
Instructions
- 1
Heat a large pan over medium heat and add the ground beef with a drizzle of olive oil or leftover bacon fat. Break up the beef with a wooden spoon and fry until almost browned all the way through.
- 2
Drain excess fat if needed, then add the salt, garlic powder, and black pepper. Continue browning the beef.
- 3
Mix the cornstarch or cornflour into the beef stock, then pour it into the pan with the Worcestershire sauce. Continue frying until the liquid thickens or soaks up and the beef is juicy but not saucy.
- 4
Lay a warmed tortilla on a flat surface. Place lettuce in the bottom center, then add pickles, onion, tomato, and a drizzle of burger sauce.
- 5
Top with 2 rashers of bacon, beef, and 2 slices of cheese. Fold the bottom of the tortilla tightly over the fillings, fold in both sides, then scrunch and fold to complete the roll.
- 6
Optional: Heat a griddle pan over high heat and gently rotate the wraps until charred and crispy. Add a tiny amount of cheese at the seam before griddling, then place the wraps seam-side down first so the cheese melts and holds them shut.
- 7
Optional: For baked wraps, wrap them in foil and bake at 180C/356F until crispy and cooked through, about 15–20 minutes. Leave out the lettuce when baking.
FAQ
Nutrition (per serving)
Calories
778
Protein
46.68g
Fat
38.43g
Carbs
59.96g
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