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1 lb ground beef
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1 small onion, diced
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2 cloves garlic, minced
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2 teaspoons taco seasoning (store-bought or homemade)
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Salt and pepper, to taste
For the wrap:
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4 large flour tortillas
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1 cup nacho cheese sauce (store-bought or homemade)
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1/2 cup shredded lettuce
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1/2 cup diced tomatoes
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1/4 cup pickled jalapeños (optional)
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1/2 cup shredded cheddar or Monterey Jack cheese
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Crushed tortilla chips (for crunch)
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Sour cream or salsa (for serving)
Preparation
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Cook the beef:
In a skillet over medium heat, cook the ground beef and onion until beef is browned and onion is soft (about 6–8 minutes). Add garlic and taco seasoning; stir to combine. Cook for 2 more minutes. Season with salt and pepper as needed. Set aside. -
Warm the tortillas:
Gently warm the tortillas in a dry skillet or microwave to make them pliable and easy to fold. -
Assemble the wrap:
Lay a tortilla flat and spread a generous spoonful of nacho cheese in the center. Add a scoop of the beef mixture, followed by shredded cheese, lettuce, tomatoes, jalapeños, and a handful of crushed tortilla chips for crunch. -
Wrap it up:
Fold the bottom of the tortilla over the filling, then fold in the sides and roll it up tight like a burrito. -
Toast for extra flavor (optional):
Place the wrap seam-side down in a skillet over medium heat. Toast for 1–2 minutes on each side until golden and crisp.
Serving and Storage Tips
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Serving: Slice the wrap in half and serve hot with sour cream, salsa, or guacamole on the side.
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Storage: Store unassembled components separately for best freshness. If assembled, wrap tightly in foil and refrigerate for up to 2 days.
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Reheating: Reheat wrapped in foil in the oven at 350°F (175°C) for 10–12 minutes or toast in a skillet for crispy edges.
Variants
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Spicy kick: Add chipotle mayo or hot sauce for an extra layer of heat.
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Vegetarian twist: Use seasoned black beans, refried beans, or plant-based ground beef instead of meat.
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Breakfast wrap: Swap beef for scrambled eggs and sausage, and use queso instead of nacho cheese.
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Loaded version: Add avocado slices, corn, or sautéed peppers for a full burrito-style experience.
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Low-carb: Use low-carb tortillas or large lettuce leaves for a wrap alternative.
FAQ
Q: Can I use shredded cheese instead of nacho cheese sauce?
A: Yes! While nacho cheese gives a creamy texture, shredded cheese melts well too—just make sure to warm the wrap so it gets gooey.
Q: Are these freezer-friendly?
A: It’s best to freeze them without lettuce or tomatoes. Wrap tightly in foil and freeze. Reheat in the oven at 375°F (190°C) for 20 minutes, flipping halfway through.
Q: What’s the best way to prevent the wrap from getting soggy?
A: Let the beef cool slightly before assembling and keep fresh ingredients like lettuce and tomatoes separate until serving if prepping ahead.
Q: Can I make this gluten-free?
A: Definitely! Use gluten-free tortillas or wrap in large lettuce leaves for a grain-free version.
Q: Is it kid-friendly?
A: Yes! Just skip the jalapeños and go easy on the spice. The cheesy flavor and crunchy chips make it a hit with kids.
