500 grams ground beef (80/20 for best flavor)

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

1 teaspoon cumin powder

½ teaspoon chili powder (adjust to taste)

2 tablespoons tomato paste or tomato sauce

¼ cup water or beef broth
6 to 8 large flour tortillas

1 cup shredded cheddar or mozzarella cheese

1 cup shredded lettuce

1 medium tomato, diced

½ cup sliced bell peppers or onions (optional)

For the creamy sauce (optional but recommended):

½ cup mayonnaise or plain yogurt

1 tablespoon lemon juice

½ teaspoon garlic powder
teaspoon cumin powder

½ teaspoon chili powder (adjust to taste)

2 tablespoons tomato paste or tomato sauce

¼ cup water or beef broth

For the wraps:

6 to 8 large flour tortillas

1 cup shredded cheddar or mozzarella cheese

1 cup shredded lettuce

1 medium tomato, diced

½ cup sliced bell peppers or onions (optional)

teaspoon cumin powder

½ teaspoon chili powder (adjust to taste)

2 tablespoons tomato paste or tomato sauce

¼ cup water or beef broth

For the wraps:

6 to 8 large flour tortillas

1 cup shredded cheddar or mozzarella cheese

1 cup shredded lettuce

1 medium tomato, diced

½ cup sliced bell peppers or onions (optional)

teaspoon cumin powder

½ teaspoon chili powder (adjust to taste)

2 tablespoons tomato paste or tomato sauce

¼ cup water or beef broth

For the wraps:

6 to 8 large flour tortillas

1 cup shredded cheddar or mozzarella cheese

1 cup shredded lettuce

1 medium tomato, diced

½ cup sliced bell peppers or onions (optional)
1 teaspoon cumin powder

½ teaspoon chili powder (adjust to taste)

2 tablespoons tomato paste or tomato sauce

¼ cup water or beef broth

For the wraps:

6 to 8 large flour tortillas

1 cup shredded cheddar or mozzarella cheese

1 cup shredded lettuce

1 medium tomato, diced

½ cup sliced bell peppers or onions (optional)

For the creamy sauce (optional but recommended):

½ cup mayonnaise or plain yogurt

1 tablespoon lemon juice

½ teaspoon garlic powder

Salt to taste

500 grams ground beef (80/20 for best flavor) 1 tablespoon olive oil 1 medium onion, finely chopped 3 cloves garlic, minced 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon paprika 1 teaspoon cumin powder 2 tablespoons tomato paste or tomato sauce 6 to 8 large flour tortillas 1 cup shredded cheddar or mozzarella cheese 1 cup shredded lettuce 1 medium tomato, diced 1 tablespoon lemon juice 2 tablespoons tomato paste or tomato sauce 6 to 8 large flour tortillas 1 cup shredded cheddar or mozzarella cheese 1 cup shredded lettuce 1 medium tomato, diced 2 tablespoons tomato paste or tomato sauce 6 to 8 large flour tortillas 1 cup shredded cheddar or mozzarella cheese 1 cup shredded lettuce 1 medium tomato, diced 2 tablespoons tomato paste or tomato sauce 6 to 8 large flour tortillas 1 cup shredded cheddar or mozzarella cheese 1 cup shredded lettuce 1 medium tomato, diced 1 teaspoon cumin powder 2 tablespoons tomato paste or tomato sauce 6 to 8 large flour tortillas 1 cup shredded cheddar or mozzarella cheese 1 cup shredded lettuce 1 medium tomato, diced 1 tablespoon lemon juice

Cook the Ground Beef

Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked, about 6–8 minutes. Drain excess fat if necessary.

2. Season the Beef

Once the beef is cooked, add salt, black pepper, paprika, cumin, and chili powder. Stir well to evenly coat the meat with spices. Add tomato paste and water or broth, then simmer for 3–4 minutes until the mixture thickens and becomes juicy but not watery. Taste and adjust seasoning if needed. Remove from heat.

3. Prepare the Sauce

In a small bowl, mix mayonnaise (or yogurt), lemon juice, garlic powder, and salt. Stir until smooth and creamy. Refrigerate until ready to use for a refreshing contrast to the warm beef.

4. Warm the Tortillas

Heat tortillas in a dry pan for about 20 seconds per side or wrap them in foil and warm in the oven. Warm tortillas are flexible and prevent tearing while wrapping.

Assembling the Tortilla Wraps

Lay a warm tortilla flat on a clean surface. Spoon a generous amount of ground beef filling into the center. Sprinkle shredded cheese over the beef so it slightly melts from the heat. Add lettuce, tomatoes, and any extra vegetables you like. Drizzle with the creamy sauce.

Fold in the sides of the tortilla, then roll it tightly from the bottom to form a wrap. Repeat with the remaining tortillas.

For an extra crispy finish, place the wrapped tortillas seam-side down in a hot pan and lightly toast for 1–2 minutes per side until golden.

Serving Suggestions

Tortilla wraps with ground beef are delicious on their own, but they also pair well with sides like fries, coleslaw, potato wedges, or a fresh cucumber salad. Serve them with extra sauce, salsa, or sour cream on the side for dipping.

These wraps are perfect for lunch boxes, casual dinners, or even parties when cut in half and served as handheld bites.

Tips for the Best Beef Tortilla Wraps

Use freshly ground beef for the juiciest texture.

Don’t overcook the beef; keep it moist with a little broth or sauce.

Warm tortillas before wrapping to avoid cracking.

Customize spices based on your heat preference.

Add corn, olives, or jalapeños for extra flavor.

Why This Recipe Works

This tortilla wrap recipe succeeds because it balances protein, carbs, and fresh ingredients in one satisfying meal. The seasoned beef provides richness, the vegetables add crunch and freshness, and the sauce ties everything together. It’s quick enough for busy weekdays yet tasty enough to serve guests.