Classic Cheeseburger Wrap Recipe

Caramelize the onions

Heat 1 tablespoon unsalted butter and 1 teaspoon vegetable oil in a medium skillet over medium-low heat. Add the thinly sliced onion and a pinch (about 1/4 tsp) of kosher salt. Cook, stirring occasionally, until the onions soften and turn deep golden brown, about 20–25 minutes. If the pan becomes dry, add a teaspoon of water to deglaze. Once caramelized, remove from heat and set aside.

Cook and season the beef

Increase heat to medium-high and add remaining 1 tablespoon vegetable oil to a separate large skillet. Add 1 lb seasoned ground beef (break into pieces) and cook, stirring and breaking up with a spatula, until mostly browned, about 5–6 minutes. Sprinkle 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp freshly ground black pepper, 1/2 tsp smoked paprika (optional) and 1 tsp Worcestershire sauce over the beef. Continue cooking until fully browned and any excess moisture evaporates, about 2–3 more minutes. Taste and adjust seasoning as desired. Drain excess fat if needed.

Combine beef and onions

Return the caramelized onions to the skillet with the cooked beef and stir to combine evenly. Keep mixture over low heat to stay warm.

Prepare wraps and assemble

Warm the lavash or tortillas in a dry skillet for 10–15 seconds per side or wrap in a damp paper towel and microwave 20 seconds to make them pliable. Lay one lavash flat. Spread about 1 tablespoon (approx. 3/4 TBS) of yellow mustard or burger sauce in a thin line down the center of the lavash. Place one Cooper's white American cheese slice over the sauce. Spoon about 1/4 of the beef-and-onion mixture (roughly 1/4 lb) on top of the cheese. Add 2 pickle slices, a few tomato slices (if using), and about 1/4 cup shredded lettuce (if using).

Fold and toast the wrap

Fold the short edges of the lavash in toward the center, then roll tightly from one long edge to the other to enclose the filling. Heat a clean skillet or griddle over medium heat and add 1/2 tablespoon butter. Place the wrap seam-side down on the skillet and press gently with a spatula. Cook 2–3 minutes until the bottom is golden and sealed, then flip, add remaining 1/2 tablespoon butter to the pan (or brush on the top), and cook another 1–2 minutes until the cheese melts and the wrap is crisp and golden on both sides. Repeat with the remaining wraps.

Finish and serve

Let wraps rest 1 minute, then slice each diagonally in half. Serve immediately with extra pickles and a lemon or lime wedge if desired.