Beef Wrap Recipe

Prepare and cook the aromatics

Heat a large skillet over medium-high heat. Add 2 tbs vegetable oil. When oil shimmers, add the diced onion and cook 4–5 minutes until softened and beginning to brown. Add the minced garlic and cook 30 seconds until fragrant.

Brown the beef

Add the ground beef to the skillet with the onions. Break it up with a spatula and cook 6–8 minutes until no pink remains and liquid has reduced, stirring occasionally to promote even browning.

Simmer with seasoning

Stir in the tomato paste, soy sauce, beef broth, brown sugar, smoked paprika, ground cumin, kosher salt, and black pepper. Bring to a gentle simmer, reduce heat to medium-low, and cook 6–8 minutes until sauce thickens and coats the beef. Taste and adjust seasoning (add more salt or pepper if needed). Remove from heat and set aside to cool slightly.

Prepare sauce

In a small bowl combine 1 cup mayonnaise with 2 tbs hot sauce (or to taste). Stir until smooth. This will be the spread for the wraps.

Warm tortillas

Warm the 16 flour tortillas to make them pliable: either heat briefly in a dry skillet (30 seconds per side over medium heat) or wrap in a damp towel and microwave for 20–30 seconds.

Assemble wraps

Lay a warm tortilla flat. Spread about 1 heaping tbs of the mayo-hot sauce mixture across the center. Add about 2 tbs shredded cheddar cheese, 2–3 tbs shredded lettuce, 2–3 slices of tomato (or 2–3 tbs diced tomato), and about 3–4 tbs of the warm beef filling (approximately 1/16 of prepared beef mixture). Fold the sides in, then roll tightly to enclose filling. Repeat for all 16 tortillas.

Finish & serve

If you prefer warm, place assembled wraps seam-side down in a skillet or sandwich press and toast 1–2 minutes per side until golden and cheese melts. Otherwise serve immediately. Cut each wrap in half if desired and serve hot.