Ground Beef Tortilla Wraps

Ground beef tortilla wraps are a fast, flavorful, and endlessly customizable meal. They’re perfect for weeknight dinners, meal prep, or feeding a crowd.

Here’s a master recipe with a flavorful beef filling, plus tips and variations to make it your own.

🥩 Classic Seasoned Ground Beef Filling

This is your go-to, perfectly seasoned base.

Prep Time: 10 mins | Cook Time: 15 mins | Serves: 4-6

Ingredients:

For the Filling:

1 lb (450g) lean ground beef (85/15 or 90/10 works well)
1 medium onion, finely diced
1 bell pepper (any color), finely diced
2-3 garlic cloves, minced
1 packet (2-3 Tbsp) taco seasoning OR homemade blend (see below)
⅓ cup water
Salt and black pepper to taste
1 Tbsp olive oil

Homemade Taco Seasoning:

1 Tbsp chili powder
1 ½ tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp crushed red pepper (optional)
¼ tsp dried oregano
½ tsp salt

For Assembling Wraps:

6-8 large flour tortillas (burrito-size, 10-inch)
Toppings & Extras: Shredded lettuce, diced tomatoes, shredded cheese (cheddar, Monterey Jack), sour cream, salsa, guacamole, sliced jalapeños, cilantro.

Instructions:

Sauté Veggies: Heat olive oil in a large skillet over medium-high heat. Add onion and bell pepper. Cook for 4-5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Brown the Beef: Add ground beef to the skillet. Cook, breaking it up with a spoon, until no longer pink (5-7 minutes). Drain excess fat if desired.
Season: Sprinkle the taco seasoning (store-bought or homemade) over the beef mixture. Pour in the water. Stir well to combine.
Simmer: Reduce heat to medium-low and let the mixture simmer for 3-5 minutes, until the water is absorbed and the flavors meld. Taste and adjust salt/pepper.
Warm Tortillas: Briefly heat tortillas in a dry skillet, in the microwave wrapped in a damp towel, or over a gas flame until pliable. This prevents cracking.
Assemble: Spoon a generous line of the beef filling down the center of a tortilla, leaving a 2-inch border at the bottom. Add your desired toppings (cheese, lettuce, tomato, etc.).
Fold: Fold the bottom edge up over the filling, then fold in the sides, and roll tightly away from you to form a secure wrap. For a fully enclosed wrap, fold the sides in first, then roll from the bottom.

🌟 Pro Tips for Perfect Wraps:

Don’t Overfill: This is the #1 rule for a wrap that doesn’t burst. Use about ½ cup of filling per large tortilla.
Dry the Filling: Let the beef mixture simmer until most of the liquid is gone. A wet filling makes soggy, leaky wraps.
Warm Your Tortillas! Cold tortillas crack. Warm them for 10-15 seconds each.
Create a Barrier: Spread a thin layer of sour cream, refried beans, or guacamole on the tortilla before adding the hot beef. This creates a moisture barrier and adds flavor.
Wrap Tightly: Use the fold-bottom, fold-sides, roll-up technique for a secure hold. For extra security, wrap the finished burrito in parchment paper or foil.

🌯 Flavor Variations (Mix & Match):

1. Tex-Mex Style:

Add 1 cup of cooked rice and 1 can of drained black beans to the beef mixture. Top with corn salsa and chipotle mayo.

2. Southwest Style:

Add 1 cup of frozen corn and a can of fire-roasted diced tomatoes (drained) to the beef. Season with cumin and lime juice. Use a cilantro-lime crema.

3. “Cheeseburger” Wrap:

Skip taco seasoning. Season beef with salt, pepper, and garlic powder. Mix in ketchup, mustard, and diced pickles. Top with shredded cheddar, lettuce, and diced onion.

4. Greek-Style Beef Wrap:

Season beef with oregano, garlic, and onion powder. Fill with beef, chopped cucumbers, tomatoes, red onion, kalamata olives, and a dollop of tzatziki sauce.

5. Korean BBQ Beef Wrap (Bulgogi-Style):

Replace taco seasoning with a sauce of soy sauce, brown sugar, sesame oil, and grated ginger/garlic. Top with quick-pickled carrots/cucumbers and sesame seeds.

🥗 What to Serve With Your Wraps:

Sides: Mexican rice, black beans, tortilla chips with salsa/guacamole, or a simple side salad.
Dips: Extra salsa, guacamole, queso dip, or a cilantro-lime crema (sour cream + lime juice + chopped cilantro).

🍽️ Meal Prep & Storage:

Filling: Store cooled beef filling in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
Assembled Wraps (To Eat Later): Wrap tightly in plastic wrap or foil. Refrigerate for up to 24 hours. The tortilla may soften from the filling’s moisture, so eating within a day is best.
To Reheat: For filling only, reheat in a skillet or microwave. For a whole wrap, unwrap foil/plastic, wrap in a damp paper towel, and microwave for 60-90 seconds, or reheat in a skillet to crisp the tortilla.

Why This Recipe Works:

It’s fast (under 30 minutes), affordable, and a crowd-pleaser. By mastering the basic technique, you can spin it into dozens of different meals to suit any taste.

Enjoy your delicious, hearty wraps—they’re the perfect handheld meal!

Tortilla Wraps with Ground Beef