Ingredients
Scale
- 1 lb Ground Beef (80/20 blend works best)
- 4 Medium Flour Tortillas
- 4 Slices American or Cheddar Cheese
- 2 cups Shredded Iceberg Lettuce
- 1/2 White Onion, finely diced
- 1/2 cup Dill Pickle Slices
- Salt and Black Pepper to taste
- 1/2 cup Mayonnaise
- 2 tbsp Yellow Mustard
- 1 tbsp Ketchup
- 1 tbsp Sweet Pickle Relish
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Paprika
Instructions
- In a small mixing bowl, whisk together the mayonnaise, mustard, ketchup, relish, garlic powder, onion powder, and paprika. Stir until the sauce is smooth and well-combined. Set the sauce aside in the refrigerator to let the flavors marry. Dice your onions, shred the lettuce, and slice your pickles so everything is ready for assembly once the beef is cooked.
- Divide the ground beef into four equal portions, roughly 4 ounces each. Roll each portion into a loose ball. Place one tortilla on a clean work surface. Put a beef ball in the center of the tortilla and use your hand or a flat spatula to press the beef out toward the edges of the tortilla. You want the beef in a very thin, even layer that almost covers the entire surface of the tortilla. Season the beef generously with salt and black pepper.
- Heat a large cast-iron skillet or flat griddle over medium-high heat. You do not need much oil if using 80/20 beef. Once the pan is smoking slightly, place the tortilla beef-side down onto the hot surface. Use a heavy spatula to press down firmly on the tortilla to ensure maximum contact between the beef and the pan. Cook for about 2 to 3 minutes without moving it until the beef is deeply browned and crispy.
- Carefully slide your spatula under the beef layer and flip the entire wrap so the tortilla side is now touching the pan. Immediately place a slice of cheese over the hot beef. Cover the pan with a lid for about 30 to 45 seconds to help the cheese melt while the bottom of the tortilla gets toasted and golden brown.
- Remove the wrap from the pan and place it on a plate. Spread a generous spoonful of the special sauce over the melted cheese. Add a handful of shredded iceberg lettuce, some diced onions, and several pickle slices. Fold the wrap in half like a taco or fold in the sides like a burrito. Serve immediately while the beef is hot and the lettuce is crisp.
- Cook Time: 20 minutes