These Mission Low Carb Burrito Wraps are a quick, flexible lunch or dinner built around the popular low-carb tortillas from Mission. The filling combines seasoned ground beef, bell peppers, onions, and melty cheese, all wrapped in a warm tortilla that holds together without falling apart. It’s a satisfying meal that fits into a lower-carb eating plan without sacrificing flavor or texture.
Ingredients
- 4 Mission Carb Balance flour tortillas (8-inch)
- 1 lb (450 g) ground beef (85% lean)
- 1 tbsp (15 ml) olive oil
- 1 small yellow onion, diced (about 1 cup / 150 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 tbsp (8 g) chili powder
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) smoked paprika
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper
- 1/2 cup (120 ml) water
- 1 cup (120 g) shredded cheddar or Mexican blend cheese
- Optional toppings: sour cream, salsa, avocado, chopped cilantro, lime wedges
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, and cook for 4–5 minutes, until softened and starting to brown.
- Add the minced garlic and cook for 30 seconds, until fragrant.
- Add the ground beef, breaking it apart with a wooden spoon. Cook for 6–8 minutes, stirring occasionally, until the beef is browned and no longer pink. Drain off excess fat if desired.
- Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
- Pour in the water and scrape up any browned bits from the bottom of the skillet. Let the mixture simmer for 3–4 minutes, until the liquid has mostly evaporated and the beef is coated in a thick, saucy consistency. Taste and adjust salt if needed.
- Remove the skillet from heat. The ground beef must reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS).
- Warm the tortillas: place them one at a time in a dry skillet over medium heat for 20–30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. Keep them covered with a clean kitchen towel to stay pliable.
- Assemble the wraps: place a warm tortilla on a plate. Spoon about 1/2 cup of the beef mixture down the center, leaving a 1-inch border at the top and bottom. Sprinkle with 1/4 cup of shredded cheese.
- Fold the sides of the tortilla inward, then fold the bottom up over the filling, and roll tightly away from you, keeping the sides tucked in. Repeat with the remaining tortillas.
- If you like a crispy exterior, place the assembled wraps seam-side down in a dry skillet over medium heat for 2–3 minutes per side, until golden and the cheese is melted. Otherwise, serve immediately.
Tips
- Don’t overfill: Stick to about 1/2 cup of filling per tortilla. Overfilling makes rolling difficult and can cause the wrap to burst.
- Warm the tortillas: Cold tortillas are brittle and crack when rolled. Warming them makes them pliable and easier to fold.
- Drain the beef: If your ground beef is very fatty, drain the grease after browning to avoid soggy wraps.
- Substitute the protein: Ground turkey, chicken, or a plant-based crumble work well. If using poultry, cook to 165°F (74°C) instead of 160°F.
Serving Suggestions
Serve the wraps whole or cut in half diagonally. Pair with a side of Mexican rice, a simple green salad with lime vinaigrette, or a bowl of black bean soup. For a lighter meal, serve with roasted vegetables or a fresh pico de gallo. Top with sour cream, salsa, or sliced avocado just before eating.
Variations
- Chicken Fajita Wraps: Use sliced chicken breast instead of ground beef, and add sliced zucchini or mushrooms. Cook chicken to 165°F (74°C).
- Steak Wraps: Use thinly sliced flank steak, cooked to 145°F (63°C) with a 3-minute rest, then slice against the grain.
- Breakfast Wraps: Swap the beef for scrambled eggs (cooked to 160°F / 71°C), add hash browns or roasted potatoes, and use American cheese.
- Veggie Wraps: Use a mix of black beans, corn, and roasted sweet potatoes for a vegetarian version. Skip the meat and add extra cheese or a dollop of Greek yogurt.
Storage and Reheating
Store leftover wraps in an airtight container in the refrigerator for up to 3 days. To reheat, place the wrap on a microwave-safe plate and microwave for 1–2 minutes, or until hot throughout. For a crispier texture, reheat in a dry skillet over medium heat for 3–4 minutes per side, or in an air fryer at 350°F (175°C) for 5–6 minutes. If storing the beef filling separately, keep it in a sealed container for up to 4 days and reheat in a skillet or microwave until steaming (165°F / 74°C).
Frequently Asked Questions
Can I use regular flour tortillas? Yes, but the carb count will be higher. Mission Carb Balance tortillas have about 15g net carbs each, while regular flour tortillas have about 30g. The recipe works the same with either.
How do I keep the wraps from getting soggy? Make sure the beef mixture is not too wet—simmer off the excess water before assembling. Also, avoid adding watery toppings like salsa or sour cream until right before serving.
Can I make these ahead of time? Yes, you can assemble the wraps and refrigerate them for up to a day before cooking. If you plan to crisp them, do that just before serving. For meal prep, store the filling and tortillas separately and assemble when ready to eat.
What if I don’t have Mission tortillas? Any low-carb tortilla brand will work, but check the size—smaller tortillas may need less filling. You can also use large lettuce leaves for a gluten-free, even lower-carb option, but they won’t hold as much filling.
Can I freeze the wraps? Yes, wrap each assembled burrito in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in the microwave or skillet until hot.
Is ground beef safe to eat if it’s slightly pink? No. Ground beef must be cooked to 160°F (71°C) to be safe. Always use a food thermometer to check the center of the meat, not just the color.
Related
- Camarones al Ajillo Recipe (Garlic Shrimp)
- Caramel Brioche Pudding: Rich & Easy Recipe
- Brioche Yellow Cake: Rich, Tender & Buttery
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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