I Can't Stop Making These HIGH PROTEIN Wraps | Cheeseburger Wraps Meal Prep

By Chef Jack Ovens · 30 min

Ingredients

Instructions

1. Heat a large non-stick pan over medium-high heat with a light spray of oil. Soften the diced onion for 2–3 minutes, then stir in the tomato paste and cook 1 minute.
2. Add the beef and break it up as it browns. Once no pink remains, stir in the smoked paprika, garlic powder and chilli flakes if using, season with salt and pepper, and cook 1 minute.
3. Deglaze the pan with the beef stock, scraping up browned bits, and simmer 3–4 minutes to reduce slightly. Lower the heat, stir in the ketchup and mustard, then fold in the yogurt until the sauce thickens slightly and coats the beef.
4. Take off the heat, fold in the diced pickles and let rest 5 minutes.
5. Lay a tortilla flat and spoon one-sixth of the beef mixture into the centre. Top with grated cheddar, roll tightly and tuck in the ends.
6. Toast the wraps seam-side down in a dry pan for 2–3 minutes per side, until golden and sealed.
7. Slice diagonally and serve.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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OnionCheeseYoghurtTomato pasteGround beefCheddar cheesePickle