Crispy Smash Cheeseburger Wraps in Minutes Tips, FAQ & printable recipe

Tips for success

For extra crispiness, you can toast the wraps in a dry skillet after griddling, or use a bit more butter.

If you like a spicier kick, add a dash of hot sauce to the burger sauce or sprinkle red pepper flakes over the beef. The wraps are also great with lettuce or tomato, but keep them dry to avoid sogginess.

To keep the wraps warm while cooking in batches, place them on a baking sheet in a 200°F (93°C) oven.

If you're making a large batch, you can also assemble all the wraps first and then griddle them all at once on a large griddle or in two skillets. Just keep an eye on them to prevent burning.

Variations

• Bacon Cheeseburger Wrap: Add 4 slices of cooked, crumbled bacon to the beef filling. The smoky saltiness of the bacon pairs perfectly with the tangy sauce and melted cheddar.
• Spicy Jalapeño Wrap: Stir 2 tablespoons of chopped pickled jalapeños into the burger sauce, and add fresh jalapeño slices to the filling. This adds a bright, spicy kick.
• BBQ Burger Wrap: Swap the yellow mustard for 1 tablespoon of barbecue sauce in the burger sauce, and add a drizzle of barbecue sauce over the beef before folding. This gives a sweet, smoky flavor.
• Breakfast Wrap: Replace the beef with cooked breakfast sausage, and add scrambled eggs. Use cheddar or American cheese. Serve with maple syrup for dipping.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven to regain crispness.

Freezer

Assembled but uncooked wraps can be frozen for up to 2 months. Thaw overnight in the fridge, then griddle as directed, adding a few extra minutes.

Reheat

Reheat leftover wraps in a skillet over medium heat for 2-3 minutes per side, or in a toaster oven until hot and crispy.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispness, or in a toaster oven. Avoid microwaving, as it will make the tortilla soggy.

The burger sauce can be made up to 3 days ahead and stored in the refrigerator. The beef can also be cooked in advance and reheated gently before assembling.

However, for the best texture, assemble and griddle the wraps fresh, as they are crispiest right off the skillet.

Serving ideas

Serve the wraps whole or halved, with extra burger sauce on the side for dipping. They pair well with a simple green salad, sweet potato fries, or a bowl of tomato soup.

For a fun dinner, set out a spread of toppings like shredded lettuce, diced tomatoes, and sliced red onions so everyone can customize their own.

These wraps are also great for lunchboxes—just wrap them in foil to keep them warm. If serving at a party, cut them into smaller pieces and serve as appetizers. The crispy exterior and melty interior make them a crowd-pleaser for both kids and adults.

Frequently asked questions

Recipe card

Crispy Smash Cheeseburger Wraps in Minutes

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 1 lb 80/20 ground beef
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup mayonnaise
• 2 tbsp yellow mustard
• 2 tbsp sweet pickle relish
• 1 tsp white vinegar
• 1/2 tsp paprika
• 4 large flour tortillas
• 8 slices sharp cheddar cheese
• 1/2 cup dill pickle chips
• 2 tbsp butter

Instructions

1. In a small bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, white vinegar, and paprika. Whisk until smooth and creamy. Set aside.
2. Heat a large cast iron skillet over high heat. Add the ground beef, breaking it up with a spatula. Add the diced onion, minced garlic, tomato paste, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook, stirring frequently, until the beef is browned and the onions are soft, about 5-7 minutes.
3. Lay the flour tortillas on a clean work surface. Spread a generous layer of burger sauce over each tortilla, leaving a small border. Divide the cooked beef among the tortillas, placing it in the center. Top each with two slices of cheddar cheese and a few dill pickle chips.
4. Fold the sides of each tortilla inward over the filling, then fold up the bottom and roll tightly to form a sealed square pocket. Press gently to seal.
5. Melt the butter in a large skillet over medium heat. Place the wraps seam-side down in the skillet. Press with a burger press or a heavy spatula. Cook for 3 minutes, until golden brown and crispy. Flip and cook for another 3 minutes, until the other side is golden and the cheese is melted.
6. Transfer the wraps to a cutting board. Let them cool for 1-2 minutes, then slice each in half with a sharp knife. Serve with extra burger sauce for dipping.

Contains: gluten, eggs, milk, mustard

Estimated nutrition per serving

Calories

680

Protein

32 g

Carbohydrates

40 g

Fat

43 g

Automatic estimate from the ingredient list, not laboratory-verified.