grilled cheeseburger wraps

So, remember how last time I showed you how to make delicious baked sweet potato fries? Well, now you might be thinking… what does one eat sweet potato fries with? The answer is: anything. Everything. Grilled Cheeseburger Wraps! These were seriously SO good. Like… even better than I expected. As some of you know, I have braces, which means that a lot of the time, food is hard to eat! I am all for a good cheeseburger, but it’s usually way too difficult for me to just bite into it, and cutting it in fours is effective but a big mess. So these wraps were great! Easy to eat, and they tasted delicious!

What I liked the most about these wraps is that you could really pile on the toppings without worrying about them flying out of the bun when you take a bite. I filled mine with cheese, hamburger meat {obviously}, lettuce, tomato, sauteed mushrooms, and avocado. It didn’t even need extra condiments! This is a super easy, satisfying dinner than can go from stove to table in 30 minutes or less. And, not gonna lie, it was pretty cheap, too! Perfect for a college kid who wants to stay on budget but, you know, not eat ramen for once. I am proud to say I haven’t eaten ramen a single time since I’ve moved here! But I know many people practically live on the stuff. Treat yourself for once and make something delicious and nutritious! And with less sodium.

Grilled Cheeseburger Wraps
Inspired by this picture from Semi-Homemade Mom
Yields: 4 servings

1 lb ground beef {any fat content you prefer}
4 burrito-size tortillas
4 slices of American cheese
2 tomatoes, sliced
2-3 leaves of romaine lettuce, chopped
1 cup mushrooms, diced large
1-2 cloves of garlic, smashed
1/2 tbsp extra virgin olive oil
1 tbsp unsalted butter {more if needed}
1 avocado, cut into cubes
garlic salt, salt, and pepper {as needed}

Grab a medium nonstick pan and brown the hamburger meat, seasoning with garlic salt, salt, and pepper. Once it’s cooked through, drain off the fat and set aside. In a small nonstick pan with high sides, heat the olive oil, 1/2 tbsp of the butter, and the garlic cloves over medium heat. Once the garlic starts sizzling, add in all of the mushrooms. Mix well so the butter and olive oil coat them all evenly, then continue cooking over medium-low heat for 10-15 minutes, until the mushrooms soften and smell delicious! If they appear dry, add a little bit more butter. Season with a sprinkling of garlic salt and pepper, and set aside.
Heat a panini/Foreman grill to high heat. If you don’t have one, you can skip this step and simply heat up the tortillas. In the center of each prepared tortilla, lay one slice of cheese, broken into pieces. Top with some hamburger meat and mushrooms, and fold up burrito-style. Set the wraps in the grill for a couple of minutes so the cheese melts and they get pretty grill marks! Once they are ready, open the wraps back up and fill with the cold toppings {lettuce, tomato, and avocado}. Top with condiments if desired. Close the cheeseburger wrap back up, and dig in! Serve with baked sweet potato fries.

P.S. for a vegetarian option, just omit the beef and use more mushrooms!