Crispy Buffalo Beef Wrap (Print version)
A crispy buffalo beef wrap with saucy ground beef, melty cheese, cool lettuce, ranch, and a golden skillet-toasted tortilla.
# Ingredients:
For the buffalo beef
01 -
1 lb (450 g) lean ground beef
02 -
1 tablespoon olive oil, if needed
03 -
1 teaspoon garlic powder
04 -
1/2 teaspoon smoked paprika
05 -
1/2 teaspoon kosher salt
06 -
1/4 teaspoon black pepper
07 -
1/3 cup (80 ml) buffalo wing sauce
08 -
2 tablespoons unsalted butter
For the wraps
09 -
4 large burrito-size flour tortillas
10 -
1 cup (115 g) shredded cheddar cheese
11 -
1/2 cup (55 g) shredded Monterey Jack cheese
12 -
2 cups shredded romaine lettuce
13 -
1/2 cup finely chopped celery
14 -
1/4 cup sliced green onions
15 -
1/3 cup ranch or blue cheese dressing
16 -
1 tablespoon neutral oil or butter, for toasting
# Instructions:
01 -
Heat a large skillet over medium-high heat. Add the beef and cook for 6-8 minutes, breaking it into small crumbles, until browned with crisp edges. Drain excess fat if needed.
02 -
Stir in garlic powder, smoked paprika, salt, and black pepper. Cook for 30 seconds so the spices warm through.
03 -
Reduce heat to medium. Stir in buffalo sauce and butter until the beef is glossy and coated, then simmer for 1 minute. Remove from heat.
04 -
Warm the tortillas briefly in a dry skillet or microwave so they fold without cracking.
05 -
Layer cheese in the center of each tortilla. Add buffalo beef, lettuce, celery, green onions, and a drizzle of dressing. Fold in the sides and roll tightly.
06 -
Heat oil or butter in a skillet over medium heat. Place wraps seam-side down and cook for 2-3 minutes per side, until golden, crisp, and sealed. Rest 1 minute before slicing.
# Good to know:
01 -
Best served right after toasting while the tortilla is crisp.
02 -
Cook the beef filling ahead and assemble fresh wraps for lunch.
03 -
Use mild or hot buffalo sauce depending on your heat preference.