Instructions
1. Combine raw ground beef with baking soda and let it stand for 10 minutes for the beef to tenderize. Add chili powder, cumin, salt, paprika, onion powder, garlic powder, and ground black pepper to the ground beef, mix well.
2. Heat a large skillet over medium heat. Add the ground beef (no need to add oil, as ground beef contains its own fat), crumble with a spatula, and cook until browned.
3. While the beef is cooking, shred lettuce, and chop tomatoes.
4. Prepare the nacho cheese sauce by heating butter and flour in a small saucepan, whisking constantly to create a roux. Cook for a couple of minutes, then slowly add milk while whisking to achieve a smooth sauce. Turn off the heat, incorporate the shredded cheddar cheese (quantity specified under Sauce ingredients), and stir thoroughly. Season with salt to taste. Adjust the thickness by adding another tablespoon of milk, if necessary. Keep in mind that the sauce thickens as it cools; if needed, gently heat the saucepan on low to warm the sauce. Avoid overheating to prevent cheese separation.
5. Build the wraps: Add 3-4 tablespoons of cooked ground beef to the center of a larger flour tortilla, leaving a border for folding. Top with homemade nacho cheese sauce, shredded lettuce, chopped tomato, and shredded cheddar cheese. Place a smaller tortilla in the center on top.
Tightly fold the edges of the large tortilla toward the center, creating pleats. Repeat for the rest of the tortillas.
6. Heat a little bit of oil in a skillet over medium-high heat. Use both hands to carefully flip tortilla wraps onto the hot skillet so the folded seams face down. Cook on both sides until golden brown.
For the best results, serve these ground beef tortilla wraps while still warm. Pair them with sour cream or hot sauce for an extra burst of flavor!
2. Heat a large skillet over medium heat. Add the ground beef (no need to add oil, as ground beef contains its own fat), crumble with a spatula, and cook until browned.
3. While the beef is cooking, shred lettuce, and chop tomatoes.
4. Prepare the nacho cheese sauce by heating butter and flour in a small saucepan, whisking constantly to create a roux. Cook for a couple of minutes, then slowly add milk while whisking to achieve a smooth sauce. Turn off the heat, incorporate the shredded cheddar cheese (quantity specified under Sauce ingredients), and stir thoroughly. Season with salt to taste. Adjust the thickness by adding another tablespoon of milk, if necessary. Keep in mind that the sauce thickens as it cools; if needed, gently heat the saucepan on low to warm the sauce. Avoid overheating to prevent cheese separation.
5. Build the wraps: Add 3-4 tablespoons of cooked ground beef to the center of a larger flour tortilla, leaving a border for folding. Top with homemade nacho cheese sauce, shredded lettuce, chopped tomato, and shredded cheddar cheese. Place a smaller tortilla in the center on top.
Tightly fold the edges of the large tortilla toward the center, creating pleats. Repeat for the rest of the tortillas.
6. Heat a little bit of oil in a skillet over medium-high heat. Use both hands to carefully flip tortilla wraps onto the hot skillet so the folded seams face down. Cook on both sides until golden brown.
For the best results, serve these ground beef tortilla wraps while still warm. Pair them with sour cream or hot sauce for an extra burst of flavor!
Notes
To keep these fun wraps fresh, store them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, a great way to reheat is in a lightly oiled hot pan over low heat until just warmed through.
If using for work or school lunches, wrap them tightly in plastic wrap or foil.
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