These high-protein cheeseburger wraps come together in less than 30 minutes with a delicious, flavourful beef filling wrapped in flour tortillas. They can be enjoyed fresh or toasted and store for 3 days refrigerated or 4 months frozen, making them ideal for meal prep.
High-protein
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Adapted from a video by Chef Jack Ovens
I Can't Stop Making These HIGH PROTEIN Wraps | Cheeseburger Wraps Meal Prep
Cheddar Cheesegrated, can substitute mozzarella180 g
Sauce of Choicesuch as Cajun mayonnaise or preferred sauce~2-3 tbspest.
Steps
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1
Prepare the onion: slice off the tip, cut in half, peel, then dice into small to medium-sized pieces. Trim excess flesh from around the root to minimize waste.
2
Prepare the pickles if using: slice lengthwise into thin strips, stack and slice crosswise into thin strips, then dice into small pieces.
3
Prepare the cheese: grate cheddar on the largest side of a box grater. Preferably use fresh cheese rather than store-bought varieties with anti-caking agents.
4
Heat a large pan over medium-high heat, add oil, then the diced onion with salt and pepper. Cook for 3–4 minutes until translucent and lightly coloured.
5
Add tomato paste, stir through, and cook for 1 minute to develop the flavours. Reduce heat slightly if the pan gets too hot.
6
Add the beef mince, spread it flat, and cook for 2 minutes until it develops a light crust. Season with salt and pepper as desired.
7
Start mixing the beef and continue cooking over high heat for 6–8 minutes until no longer pink and any liquid has evaporated. This develops a nice caramelization.
8
Add the smoked paprika, garlic powder, and chilli flakes if using, and cook for 1 minute to toast the spices and develop their flavour.
9
Pour in the beef stock to deglaze the pan, stir to incorporate any fond from the bottom, and cook for 2–3 minutes to reduce slightly.
10
Add the yogurt, ketchup, mustard, and pickles if using. Mix thoroughly until everything is evenly combined and the pickles are distributed throughout.
11
Taste the filling and adjust seasoning if needed, then remove from heat. Divide the mixture into six portions.
12
Assemble the wraps: place a tortilla flat, add a portion of beef mixture and cheese in the centre, sprinkle with black pepper, drizzle with sauce, and add vegetables if desired.
13
Fold in the sides, fold the top over, and tuck in the edge. Make sure all sides are fully tucked in so nothing leaks out, then push forward to roll tightly.
14
Place the rolled wraps seam-side down to prevent them from unfolding.
15
To toast: place seam-side down in a dry pan over medium heat and toast for a couple of minutes on each side until golden brown. Can also be toasted in an oven or air fryer, or served fresh.
16
Allow to cool slightly, then wrap in food-safe paper, place in Ziploc bags, or store in meal prep containers. Keep for 3 days refrigerated or 4 months frozen.
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