Loaded Cheeseburger Wraps (Big Mac Style)

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  Cooking spray (per 1-second spray)
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  90/10 Ground Beef(510g)
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  Yellow Onion
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  Pickles, Dill, Canned(60g)
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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Ketchup(15g)
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  Mayonnaise, Regular(15g)
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  Mustard, Yellow(15g)
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  Parmesan Cheese(15g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Garlic powder(5g)
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  ¼ tsp salt
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  ¼ tsp black pepper
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  Paprika, Smoked
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  Tortilla, Flour, Regular, Shelf Stable
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  Cheddar Cheese(196g)
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  Tomato
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  Lettuce, Romaine(240g)

Instructions

1. 1Heat a large non-stick skillet over medium-high heat and coat lightly with cooking spray. Add the ground beef and cook for 5–7 minutes, breaking it up with a wooden spoon or spatula until browned and no longer pink. Drain any excess fat if necessary.
2. 2Reduce heat to medium. Stir in the onion, pickles, Worcestershire sauce, ketchup, mayonnaise, mustard, Parmesan, garlic powder, and smoked paprika. Mix well and cook for 1–2 minutes until the sauce is creamy and fully combined. Remove from heat.
3. 3Lay each tortilla flat on a clean surface. Place one portion of shredded Cheddar in the center, followed by approximately ⅓ cup of the beef mixture. Top with one slice of tomato and a handful of shredded lettuce.
4. 4Fold the sides of the tortilla toward the center, then roll tightly from the bottom up to enclose the filling burrito-style. Repeat with remaining tortillas and filling.
5. 5Preheat a clean skillet or grill pan over medium-high heat and coat lightly with cooking spray. Place the wraps seam-side down and cook for 3–4 minutes until the bottom is golden brown and crispy.
6. 6Flip each wrap carefully and cook for 3–4 minutes on the second side until golden brown and the cheese is melted inside.
7. 7Transfer the wraps to a cutting board and cool for 2–3 minutes. Divide evenly into 7 airtight containers while still warm, then seal and refrigerate.