Crispy Cheeseburger Wraps – Cooking With Fire
These cheeseburger wraps take everything that makes me love a cheeseburger, put it in a tortilla, and pan fry it. 85/15 ground beef with seasoning, one piece of pepper jack cheese, Colby Jack shredded cheese. Wrapped like a burrito and fried in a small amount of oil. Served with a burger sauce that I have in a bowl, the same one I use on my Mexican Style Smoked Burgers.
What sets mine apart is that I use cheese on both sides of the beef. A piece of cheese goes under the beef and melts into the tortilla. Then I top it with shredded cheese that melts into the beef. You can cheese pull from both ends.
For anyone who wants a cheeseburger but doesn’t want to break out the grill. Great for weeknights, football, or a late lunch. I made a batch of these and they didn’t last the day.
Quick Look: Cheeseburger Wraps
- Method: Pan fried in a small amount of oil on medium heat
- Cook Time: Beef takes about 10 minutes. Each side of the wrap takes about 2 minutes to brown
- Temp: Medium. Any higher and you will burn your tortilla
- Serves: 5 wraps from 1 lb of beef
- Cheese: One piece of pepper jack and shredded Colby Jack
- Sauce: Mayonnaise, ketchup, mustard, relish, Worcestershire, salt and pepper, paprika
- The one thing that matters most: Warm your tortillas. If your tortilla is cold it will crack when you try to fold it and you’ll have cheese in your oil
If you enjoy this type of food, check out my Chicken Fajita Quesadillas Recipe with Fresh Guacamole.
Why This Recipe
There are tons of burger recipes on this site that I enjoy. But here’s why I enjoy these wraps.
- No grill. You can cook all of this on a skillet and a pan. If you don’t want to use your grill or it’s raining, here’s your burger on a rainy day. Similar to my Chili Cheese Fries.
- My beef is seasoned like a burger. Tomato paste, Worcestershire, paprika, chili powder, garlic and onion powder. It will taste like my burger patties on my Mexican Style Smoked Burgers.
- 85/15 ground beef will help. Because it has more fat it will stay juicy. I do not add any water to my pan. It’s not necessary.
- The tortilla will become crispy. When you shallow fry your tortilla it will turn into a crisp.
- You can make your sauce ahead of time. Mix it the day before and keep it in the fridge. It tastes better after it sits anyway.
Put all of that together and you get a cheeseburger you can eat with one hand, with a crunch the bun never gives you. Once you make them you will keep a pack of tortillas around for this.
Key Ingredients
For the Cheeseburger Wraps
- Ground beef 85/15. You want 1 lb of beef. Because you are going to fry it, you need the beef to be fatty. If you use leaner meat you will want to add water to the pan. Don’t do that.
- Onions and garlic. Dice your onions and mince your garlic. The garlic should be added at the end for about 30 seconds.
- Tomato paste. You will need about a tablespoon of tomato paste. It gives your beef that burger flavor and helps hold everything together in your wrap.
- Worcestershire. You will use 2 to 3 tablespoons in your beef. You will also use it in your sauce.
- Paprika, chili powder, garlic powder, onion powder, salt and black pepper. These are what I season my beef with. You can always use your favorite burger seasoning on top of these or instead of these.
- Tortillas. I used 10-inch flour tortillas. You want them big enough to hold a good amount of beef and fold easy.
- Pepper jack cheese. You will place one piece in the middle of your tortilla. You can use any cheese you like that comes in slices.
- Colby Jack shredded cheese. This will be placed on top of your beef.
- Oil. You will want enough oil to cover the bottom of your pan. Not to deep fry, just enough to touch your tortilla.
For the Burger Sauce
- Mayonnaise. You will need 3 tablespoons of mayo.
- Ketchup and mustard. 2 tablespoons of ketchup and 1 tablespoon of mustard.
- Relish. 1 to 2 teaspoons. This is what will give your sauce that burger sauce flavor.
- Worcestershire. 1/2 a tablespoon of Worcestershire.
- Salt and black pepper. I add a pinch of each. Also paprika for a little bit of color.
I use this sauce on my Carne Asada Steak Fries if I want to do something other than salsa.
Substitutions or Additions
- Ground turkey or chicken. You can substitute beef with turkey or chicken. Since turkey and chicken are leaner, I would add about a tablespoon of oil to your skillet when browning the meat.
- Use any cheese that comes in slices. I like to use pepper jack but you could also use American or cheddar. If you want that classic burger taste, use American.
- Pickles. You can dice some pickles and add them to your beef. Or place slices on your cheese before you wrap.
- Bacon. Cook some bacon and crumble it into your beef. I do this on my Chicken Bacon Ranch Subs.
- Spice it up. Add some diced jalapenos with your onions. Or shake some hot sauce on your beef. You can also add more chili powder.
- Air fryer. You can air fry these by spraying them with oil. They won’t be as crispy but it’s a good option.
- Low carb. Instead of using a tortilla, place the beef on top of fries like I did with my Carne Asada Loaded Baked Potatoes. Then drizzle your sauce over top.
How to Make Cheeseburger Wraps (Step by Step)
Sweat your onions. On medium heat, add your diced onion to your skillet. Let them cook for about 5 minutes, stirring occasionally. Once the onions start to sweat, add your minced garlic and cook about 30 seconds.
Add your ground beef. Once your onions are finished sweating, add your 85/15 ground beef. Break it up and cook until browned through. You don’t want to drain your beef.
Season your beef. Add your tomato paste, Worcestershire, paprika, chili powder, garlic powder, onion powder, salt and black pepper. Add your burger seasoning if you’re using any. Mix together and cook for a few more minutes. Take your skillet off the stove and let your beef cool down a bit.
Mix your burger sauce. In a bowl, mix your mayonnaise, ketchup, mustard, relish, Worcestershire, salt and pepper, and paprika. Set aside. You can make this the day before.
Warm your tortillas and start with the cheese. Warm each tortilla in the skillet or hold it over the burner until it folds without cracking. Place one piece of pepper jack on each tortilla and add a large scoop of your beef.
Top with Colby Jack. Cover the beef with shredded Colby Jack. This is the cheese that melts down into the meat.
Roll your wrap. Fold the sides in and roll from the bottom. Keep your roll tight so your filling doesn’t spill in the oil.
Place seam side down in your oil. Add enough oil to cover the bottom of your pan and heat to medium. Place your wraps seam side down and cook until browned, about 2 minutes.
Turn and brown all sides. Turn and repeat on every side until the whole wrap is golden. Remember to keep your heat on medium so the tortilla doesn’t burn before the cheese melts.
Allow to rest and serve. Remove from the pan and let them rest for a couple of minutes. The cheese will be melted. Enjoy with your burger sauce.
Here is another recipe you can fry in a pan, my Smoked Pizza Rolls. Same idea, roll it tight, seal the seam in the oil first, and brown every side.
Tips From Miguel
Always warm your tortillas. Like I said earlier, if you warm your tortilla it will fold nicely and not tear when rolling. If your tortilla is cold it will crack and you’ll have cheese in your oil. A few seconds in the skillet or over the burner is all it takes.
Use 85/15 ground beef. The fat in your beef will help keep it moist. I don’t add any water to my skillet because I don’t need to. Leaner beef dries out and the filling turns crumbly inside the wrap.
Let your beef cool. Before rolling, allow your beef to cool for a few minutes. It will make it easier to roll and it won’t crack your tortilla.
Don’t go over medium heat. You want your tortilla to brown slowly. If you go too high your tortilla will burn before your cheese has a chance to melt. If the outside is dark and the middle is cold, your pan was too hot.
Make your sauce ahead of time. This is another thing I love about making the sauce ahead. You can make it the day before and it will taste even better.
Storage and Reheating
- Fridge: Your cheeseburger wraps will stay fresh in the fridge for 3 days. Store your sauce separate.
- Freezer: Wrap your wraps in foil and store in the freezer for up to 2 months.
- Reheat: Reheat in the oven or air fryer until crispy. I don’t recommend microwaving these.
- Make ahead: You can make your beef and sauce ahead of time. Just roll and fry when you’re ready. Let the beef come up from fridge cold before you roll so the tortilla doesn’t crack.
- From frozen: Thaw in the fridge overnight, then reheat in the oven or air fryer until the tortilla crisps again.
More Beef Recipes to Try
Cheeseburger Wraps FAQs
Can you make cheeseburger wraps in an air fryer?
Yes. Roll them up the same way and spray them with oil. Air fry until the tortilla is crispy. They won’t be quite as crunchy as the pan, but the cheese melts and the beef heats through.
What cheese do you use for cheeseburger wraps?
I like to use pepper jack under the beef and shredded Colby Jack on top. You can use any cheese that melts. American gives you the classic burger taste and cheddar gives you a sharper bite.
Why did my cheeseburger wraps break apart in the oil?
Make sure your tortilla is warm before rolling. Also fold your sides in and keep a tight roll. Make sure to cook seam side down first so the seam seals before you turn it.
What temp should I cook my ground beef to?
Your ground beef should reach 160 degrees, the USDA minimum. By browning your beef all the way through in the skillet you will reach this temp. The fry is for the tortilla and the cheese.
Crispy Cheeseburger Wraps Recipe with Burger Sauce
Ingredients
Equipment
Method
- Heat a skillet over medium heat and add the diced onion. Cook about 5 minutes, stirring occasionally, until the onion softens and sweats. Add the minced garlic and cook 30 seconds.
- Add the ground beef. Break it up and cook until browned through. Do not drain.
- Add the tomato paste, Worcestershire, paprika, chili powder, garlic powder, onion powder, salt and black pepper, plus burger seasoning if using. Stir and cook a few more minutes. Remove from the heat and let the beef cool slightly.
- In a bowl, mix the mayonnaise, ketchup, mustard, relish, Worcestershire, salt, pepper and paprika until smooth. Set aside or refrigerate. Can be made a day ahead.
- Warm the tortillas in the skillet or over the burner until flexible. Place one slice of pepper jack in the center of each, add a large scoop of beef, and top with shredded Colby Jack.
- Fold the sides in and roll tightly from the bottom like a burrito.
- Add enough oil to a shallow pan to cover the bottom and heat over medium. Place the wraps seam side down and fry until golden brown, about 2 minutes. Turn and brown all sides. Keep the heat at medium so the tortilla does not burn before the cheese melts.
- Remove from the pan and rest a couple of minutes. Serve with the burger sauce for dipping.
