Loaded Burrito Wraps

Ingredients

• 200g ground beef
• 1/2 packet (about 14g) McCormick taco seasoning mix
• 1/2 medium onion, diced
• 1/2 bell pepper (any color), diced
• 2 Mission original wraps (large flour tortillas)
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup cooked white rice
• 1/2 can (about 200g) black beans or pinto beans, drained and rinsed (or dried: soak overnight, simmer 45–60 min until tender; use ~100 g dried to yield ~200 g cooked)
• 1 small tomato (or 1/2 large), diced
• 1/2 cup shredded lettuce
• 2 tbsp sour cream
• 1 tbsp salsa or hot sauce
• Fresh cilantro, chopped (optional)
• 1 lime, cut into wedges (optional)
• 1/2 tbsp cooking oil (vegetable or olive)

Instructions

1. Cook the rice

If you don’t have rice ready, cook 1/4 cup uncooked white rice according to the package directions. Set aside.

2. Prep the vegetables

• Dice the onion into small pieces.
• Dice the bell pepper into small pieces.
• Dice the tomato and set aside (this goes in raw at the end).
• Shred the lettuce and set aside (this goes in raw at the end).
• Chop the cilantro if using.

3. Cook the onions and peppers

1. Heat 1/2 tbsp oil in a medium skillet over medium heat.
2. Add the diced onion and cook for about 3 minutes, stirring occasionally, until they start to soften and look translucent.
3. Add the diced bell pepper and cook for another 3–4 minutes, stirring occasionally, until the peppers soften.

4. Brown the ground beef

1. Add the ground beef to the skillet with the onions and peppers.
2. Break the beef apart with a wooden spoon or spatula as it cooks.
3. Cook over medium-high heat for about 4–5 minutes, until fully browned with no pink remaining.
4. Drain the excess fat — tilt the pan and spoon it out, or transfer the meat to a plate, drain the skillet, and return the meat.

5. Add the taco seasoning

1. With the heat on medium, sprinkle half the packet (about 14g) of taco seasoning over the beef.
2. Add 2 tbsp (30ml) of water and stir everything together.
3. Let it simmer for 2–3 minutes, stirring occasionally, until the liquid thickens into a sauce that coats the meat.
4. Remove from heat.

6. Warm the wraps

1. Place a dry skillet or griddle on medium heat.
2. One at a time, place a wrap on the hot skillet for about 15–20 seconds per side, until it’s pliable and slightly toasted. Alternatively, wrap the stack in foil and warm in the oven at 300°F (150°C) for 10 minutes.
3. Keep the warmed wraps under a clean towel so they stay soft.

7. Warm the beans

1. Put the drained beans in a small saucepan over low heat.
2. Stir occasionally for about 3–4 minutes until heated through. You can add a pinch of salt if you like.

8. Assemble the burritos

Lay a warm wrap flat on a plate or cutting board. Add the fillings in a horizontal line slightly below the center:

1. Rice — about 1/4 cup, spread in a line.
2. Beans — about 1/4 cup, spooned over the rice.
3. Seasoned beef — about half of the beef mixture.
4. Shredded cheese — a good handful (it will melt from the warmth of the meat).
5. Diced tomato — a spoonful.
6. Shredded lettuce — a small handful.
7. Sour cream — 1 tbsp.
8. Salsa or hot sauce — a drizzle.
9. Cilantro — a sprinkle, if using.
10. Squeeze a lime wedge over everything, if using.

Don’t overfill or it won’t close properly!

9. Fold the burrito

1. Fold the bottom edge (the side closest to you) up and over the filling.
2. Tuck the filling in tightly with your fingers.
3. Fold in the left and right sides toward the center.
4. Roll the burrito away from you until it’s fully wrapped, seam side down.

10. Toast the burrito (optional but recommended)

1. Place the rolled burrito seam side down on a dry skillet over medium heat.
2. Toast for about 1–2 minutes per side until the outside is golden and crispy.
3. This also seals the burrito so it holds together.

Tips

• If the wraps crack when folding, they need more warming. Heat them longer until very pliable.
• Save the other half of the taco seasoning packet in a sealed bag for next time.
• Leftover filling keeps in the fridge for 2–3 days and makes a great burrito bowl.