This bacon cheeseburger tortilla wrap combines seasoned ground beef, crispy bacon, melted pepper jack cheese, and caramelized onions folded into a single grilled flour tortilla. It's a handheld, skillet-based shortcut to cheeseburger flavor without the bun.
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Lay a large flour tortilla on a cutting board and make a single cut from the center to the bottom edge.
In the bottom-left quadrant, place a cooked ground beef patty.
In the top-left quadrant, add caramelized onions and place a slice of pepper jack cheese over the beef patty.
In the top-right quadrant, spread the sour cream and top with cooked bacon strips.
In the bottom-right quadrant, add the shredded cheese.
Fold the wrap by taking the bottom-left quadrant and folding it up over the top-left quadrant.
Continue by folding that section over the top-right quadrant, and finally folding it down over the bottom-right quadrant to create a triangle.
Place the folded wrap into a preheated panini press or contact grill.
Grill for 3-5 minutes, or until the tortilla is golden brown and crispy, and the cheese is fully melted.
Remove from the grill, slice in half, and serve immediately.
Store leftover wrapped tortillas in an airtight container in the refrigerator for up to 2 days; reheat in a skillet over medium heat for 2–3 minutes per side.
skillet or griddle · spatula
Assemble the wrap up to 2 hours ahead and store covered in the refrigerator. Grill for 2–3 minutes per side until warmed through and the cheese melts.
Cheddar, American, or Monterey Jack are good alternatives. Pepper jack adds mild heat; omit it if you prefer no spice.
Use a large, pliable flour tortilla and don't overfill. Fold gently and grill over medium heat so the tortilla softens and browns without crisping too fast.
Yes. Jarred caramelized onions work well and save time. Use 2 tablespoons as directed.
Use a large gluten-free flour tortilla to make it gluten-free. Check that your bacon and seasonings are also certified gluten-free if needed.
