Ground beef, cheese, lettuce, tomato, ketchup, mustard, and tortillas come together in these juicy, grilled cheeseburger wraps.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
This recipe was born from what I like to call a “Tuesday oops.” You know the type—you’ve promised burgers (big mistake announcing that early), the ground beef is already thawed, and then… no buns. Not even the sad freezer-burned kind in the back. I almost gave up and made spaghetti, but there they were: a stack of tortillas just sitting there like, “Pick me.” I figured, why not? A cheeseburger in a wrap… how bad could it be?
Spoiler: not bad at all. In fact, better than expected. The cheese melted right into the beef, the tortilla toasted up on the grill like it was born for the job, and I didn’t have to deal with toppings falling out every time I took a bite. Now it’s one of those recipes I almost hope I forget the buns for, because it means we get these instead.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Grilled Cheeseburger Wraps Recipe?
I’ll be real: they’re not just “burgers but wrapped.” They’re easier to hold, less messy (no tomato slices sliding into your lap), and weirdly fun to eat. The tortilla crisps on the grill, giving you that slight crunch before you hit the warm, cheesy, beefy middle. And because they’re wraps, you can play around—different cheeses, sauces, even proteins. Honestly, they might just be my favorite accidental recipe… which says a lot because I’ve had some accidents in the kitchen I’d rather not talk about.
Ingredient Notes:
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Ground beef: I lean toward 80/20 for that juicy bite, but hey, use what you’ve got. Just don’t skip draining it unless you like soggy tortillas.
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Ketchup: Yeah, the classic. Gives that sweet, tangy burger vibe.
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Worcestershire sauce: The “I can’t put my finger on it but this is good” factor.
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Dried minced onion: Lazy? Maybe. Convenient? Definitely.
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Salt & pepper: Don’t overdo it—cheese and sauces are already bringing flavor to the party.
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Tortillas: Big ones, because trust me, the little ones turn into taco-sized chaos.
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Cheese: American melts like a dream. Cheddar gives it more bite.
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Tomato slices: Pat them dry or they’ll leak into your wrap. Learned that the hard way.
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Lettuce: Crunch factor. Add it last so it stays fresh.
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Mustard: A little drizzle makes the whole thing pop.
How To Make Grilled Cheeseburger Wraps?
- First thing—brown the beef in a skillet. Nothing fancy, just break it up with a spatula until it’s cooked through. Drain the grease. Then stir in the ketchup, Worcestershire, dried onion, salt, and pepper. Let it hang out on low for a couple of minutes so the flavors become best friends.
- While that’s going, warm your tortillas so they roll nicely. A quick flash on the grill or 15 seconds in the microwave works. Lay one down, add a strip of cheese right down the middle, then spoon on the beef while it’s still hot so the cheese melts underneath.
- Mustard? Go for it. Tomatoes? Layer them now. Then fold in the sides and roll it up burrito-style. Don’t be shy—make it tight so nothing escapes.
- Onto the grill they go, seam-side down first. Give them a little turn every minute so they toast evenly. When they look golden and smell amazing, take them off, unroll just enough to tuck in some shredded lettuce, then close them back up. And yes, you could slice them in half for presentation… or you could just bite in while they’re still hot and melty. Your call.
Want To Save This Recipe?
Storage Options:
Fresh is best—no question. But if you’ve got extra filling, stash it in the fridge for up to 4 days. Reheat, wrap, grill. Whole wraps can be reheated in a skillet or air fryer, but lettuce should be fresh each time. Freezing? Just freeze the beef mixture, not the assembled wrap, unless you like thawed lettuce soup.
Variations and Substitutions:
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Cheese: Swiss for fancy, pepper jack for heat, smoked gouda for a campfire vibe.
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Protein: Ground turkey, chicken, or plant-based beef work fine.
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Sauces: Swap ketchup for BBQ or chipotle mayo.
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Add-ins: Bacon, pickles, grilled onions… just make sure your tortilla can handle it.
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Mini wraps: Use small tortillas for party snacks—just don’t overfill.
What to Serve with Grilled Cheeseburger Wraps?
I keep it simple—chips or fries on the side, a pickle spear because that’s just how burgers are supposed to be eaten, and maybe grilled corn in summer. Iced tea or a cold beer works, but root beer floats? Highly underrated here.
Frequently Asked Questions:
Do I need an actual grill? Nope, a grill pan or skillet works fine. You’ll miss the smoke, but the crispiness is still there.
Why add lettuce after grilling? Warm lettuce is… sad. Trust me.
Can I make them low-carb? Yup—just use a low-carb tortilla and load up on veggies.
If you try these Grilled Cheeseburger Wraps, you might just find yourself skipping buns on purpose. And if you do, I wanna know—are you Team ketchup-and-mustard or do you sneak in something fancy like aioli?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Grilled Cheeseburger Wraps
Ingredients
- 1 lb ground beef
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp dried minced onion
- Salt and black pepper to taste
- 5 large tortillas 10–12 inches
- Cheese slices or shredded American cheese
- Tomato slices
- Shredded lettuce
- Yellow mustard
- 2 tbsp olive oil or nonstick spray for grilling
Instructions
Cook the Ground Beef
- In a large skillet over medium heat, crumble and cook the ground beef until fully browned. Drain excess grease. Stir in the ketchup, Worcestershire sauce, dried minced onion, salt, and pepper. Simmer for 2–3 minutes to allow flavors to blend.
Prepare the Tortillas
- Lightly grill or warm each tortilla to make them more pliable for wrapping.
Assemble the Wraps
- Lay each tortilla flat. Place a slice or strip of cheese in the center. Spoon 2–3 tablespoons of the beef mixture over the cheese. Drizzle lightly with mustard and top with a couple of tomato slices.
Wrap and Grill
- Fold the sides of each tortilla inward, then roll tightly burrito-style. Lightly oil a grill pan or outdoor grill and place wraps seam-side down. Grill for 1–2 minutes per side until golden brown and slightly crisp.
Add Lettuce and Serve
- Remove from the grill. Gently open each wrap enough to add shredded lettuce, then rewrap securely. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
