Skinny Grilled Cheeseburger Wrap

 
 Recipe for original Recipe before changes: www.organize yourselfskinny.com

Ingredients

  • 1 pound ground beef (I used 96/4 lean)
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon ketchup (low sodium)
  • 1 tablespoon grated parmesan
  • 1 teaspoon dried onion flakes
  • ⅛ teaspoon pepper
  • ⅛ teaspoon salt
  • 4 low carb tortillas (La Tortilla Factory)
  • 4 tbsp shredded cheddar
  • 2 roma tomatoes, sliced
  • 1 cup of romaine lettuce
  • Additional ketchup (optional)
  • Mustard (opti0nal)

 Directions:

  1. In a medium to large skillet coated with cooking spray cook the beef on medium till almost cooked through but still a little pink (about 7-10 minutes). Break beef up as it cooks.
  2. Add worcestershire, ketchup, grated parmesan, dried onion flakes, salt, and pepper to the beef. Mix together until thoroughly combined.
  3. Continue cooking until beef is cooked all the way through and is no longer pink.
  4. Turn on indoor grill to 350 or you can also use a grill plan.
  5. In the center of the wrap place a slice of cheese and ½ cup of the beef mixture. Add tomato and lettuce. Then if you are using , and I highly recommend you do, add some ketchup and mustard.
  6. Roll the wrap and place seam side down on grill. Once there are nice grill marks turn over. Grill for another 2-3 minutes then remove.
  7. Repeat steps 4 and 5 for the rest of the wraps.
Notes
Freezer instructions: The beef mixture can easily be made ahead of time and frozen. Follow steps 1-3, cool slightly, then put into freezer bag or container for the freezer.
Reheating instructions: Take out night before or day off and thaw in the refrigerator. Warm up in microwave then follow steps 4 and 5.
Servings 4.0
calories 318
Total Fat 10 g 15 %
Saturated Fat 4 g 21 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 78 mg 26 %
Sodium 556 mg 23 %
Potassium 185 mg 5 %
Total Carbohydrate 19 g 6 %
Dietary Fiber 13 g 53 %
Sugars 13 g
Protein 37 g 73 %
Vitamin A 52 %
Vitamin C 55 %
Calcium 14 %
Iron 25 %