Ingredients
For the beef filling: 450g ground beef, 1 medium shallot finely diced, 2 garlic cloves sliced or grated, 1 tbsp butter, fresh parsley chopped, salt and black pepper to taste.
For the wrap: 1 large burrito-size flour tortilla, 1 smaller flour tortilla, half to three-quarters cup grated Gouda cheese, a little extra butter for searing.
For the romaine salad: 200–250g romaine lettuce chopped, 2 tbsp extra virgin olive oil, 20–30g finely grated Parmesan, juice of a quarter lemon, salt and black pepper to taste.
Instructions
Melt the butter in a skillet over medium heat. Add the garlic and cook for 30 seconds, then add the shallot and cook for 1 to 2 minutes until soft. Add the ground beef, break it apart, and cook for 5 to 7 minutes until the moisture evaporates and the meat is lightly browned. Season with salt and pepper, add the parsley, stir for 30 seconds, then remove from heat.
To assemble the wrap, place the large tortilla in a small skillet letting the edges hang over the sides. Add a layer of Gouda in the centre, then half the beef filling, then another layer of Gouda. Place the smaller tortilla on top, then fold the edges of the large tortilla over it to seal the package completely. Flip it so the seam side faces down. Add a little butter if needed and cook over medium heat for about 3 minutes until golden, then flip and cook the other side for 2 to 3 minutes until both sides are crispy and the cheese is fully melted inside.
For the salad, place the chopped romaine in a bowl. Add the lemon juice, salt, pepper, and olive oil, then sprinkle the Parmesan on top and toss gently until every leaf is coated. Dress it just before serving.
Slice the wrap and serve it hot alongside the fresh salad.
Notes
The magic of this meal is in the contrast — the warm, crispy, cheese-filled wrap paired with the cold, bright salad. Do not dress the salad until the very last moment to keep the lettuce crisp, and always serve the wrap straight from the pan while the exterior is still at its crunchiest.