Tex-Mex Burger Wrap Recipe

Name: Tex-Mex Burger Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 links andouille chicken sausage, removed from casings and cut into small chunks (such as Amy's brand); ½ cup cilantro leaf; 2 large scallions, cut in 2-inch pieces; 2 tablespoons minced canned jalapeno peppers; 1 garlic clove, smashed; 1 teaspoon ground cumin; ¼ teaspoon salt; 1 12 lbs lean ground beef; 6 (8 inch) flour tortillas; 6 slices monterey jack pepper cheese; 6 lettuce leaves; ¾ cup guacamole; ¾ cup salsa

Servings: persons

2 links andouille chicken sausage, removed from casings and cut into small chunks (such as Amy's brand)
½ cup cilantro leaf
2 large scallions, cut in 2-inch pieces
2 tablespoons minced canned jalapeno peppers
1 garlic clove, smashed
1 teaspoon ground cumin
¼ teaspoon salt
1 12 lbs lean ground beef
6 (8 inch) flour tortillas
6 slices monterey jack pepper cheese
6 lettuce leaves
¾ cup guacamole
¾ cup salsa

1
Put sausage chunks, cilantro, scallons, jalapeno, garlic, cumin and salt into bowl of a food processor.
2
Pulse until very finely chopped and blended.
3
Scrape into a large bowl;.
4
Add beef and gently mix to combine.
5
Shape into 6 oval burgers, about 5 inches long and 3/4 inches thick.
6
Heat outdoor grill.
7
Stack tortillas and wrap in foil.
8
Put tortillas on grill to warm while burgers cook.
9
Coat burgers with nonstick spray.
10
Grill burgers turning once for 8-12 minutes, until internal temperature of 160 degrees is reached.
11
Top burgers with cheese.
12
Cover grill until cheese melts, about 30-45 seconds.
13
Unwrap tortillas.
14
Place a lettuce leaf toward one end of each tortilla, lining up edges.
15
Top with a burger.
16
Spoon on 2 T. guacamole.
17
Then spoon on 2 T. salsa.
18
Fold opposite end of tortilla up and over burger and toppings, then fold in sides.
19
Serve.
20
Sit back and collect the compliments.

947

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 links andouille chicken sausage, removed from casings and cut into small chunks (such as Amy's brand), ½ cup cilantro leaf, 2 large scallions, cut in 2-inch pieces, 2 tablespoons minced canned jalapeno peppers, and more.

Yes, Tex-Mex Burger Wrap falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tex-Mex Burger Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions