Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1/2 cup yellow onion, diced
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup plain Greek yogurt
  • 1 tbsp lime juice
  • 2 tbsp diced green chilies (canned)
  • 4 large whole wheat tortillas (10 inches)
  • 2 cups romaine lettuce, shredded
  • 1 cup Roma tomatoes, diced

Instructions:

  1. Place a large non-stick skillet over medium-high heat. Add the 1 lb lean ground beef and 1/2 cup diced yellow onion.
  2. Sauté for 5–7 minutes until the onions are translucent and the beef is mahogany-colored and reaches an internal temperature of 160°F (71°C).
  3. Stir in 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Drain any excess liquid from the pan.
  5. In a medium mixing bowl, combine 1 cup shredded sharp cheddar cheese and 1/4 cup plain Greek yogurt.
  6. Stir in 1 tbsp lime juice and 2 tbsp diced green chilies.
  7. Heat the cheese mixture in 30-second intervals in the microwave or using a double boiler until smooth and pourable.
  8. Lay 4 whole wheat tortillas flat on a clean surface.
  9. Spread 2 tablespoons of the cheese mixture in the center of each tortilla.
  10. Top each with a portion of the seasoned beef, 1/2 cup shredded romaine lettuce, and 1/4 cup diced Roma tomatoes.
  11. Fold in the sides of the tortillas and roll tightly.
  12. Place the wraps seam-side down in the hot skillet and toast for 1–2 minutes per side until the exterior is crispy and golden.