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In a Hurry Dinner Wrap




Source of Recipe


Internet


List of Ingredients




2 medium new potatoes
1/2 pound ground beef
1/2 pound mushrooms, sliced
1/3 cup grated Cheddar cheese or 4 slices brick cheese
1 8-ounce can tomato sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon freshly ground pepper
2 large burrito-size flour tortillas
1 tablespoon grainy mustard or to taste
optional: 2 thin slices of a small onion,
optional: 8 to 10 slices dill pickle


Recipe



Cover the potatoes with lightly salted water in a small pot. Bring to a boil and boil until fork-tender, 20 to 25 minutes. Leave in the water until ready to use. When the potatoes are almost cooked, preheat a large nonstick skillet over high heat.

Form the beef into one large patty and add to the pan, searing on one side, about one minute. Scatter the mushrooms around the burger and cook, stirring frequently. Turn the burger after three to five minutes, depending on desired doneness, and continue cooking for three to four minutes (it will continue cooking with the sauce, so undercook it a bit).

Top the burger with cheese. Add the tomato sauce, Worcestershire sauce, and pepper to the mushrooms. Immediately reduce the heat to medium, cover and cook until the sauce has thickened and the cheese is melted, two to three minutes.

To assemble: Heat the tortillas, one at a time on a grill, or in a hot skillet, turning frequently until hot and pliable, about five to 15 seconds each. Spread each tortilla with 1 1/2 teaspoons mustard or to taste. Layer each with a drained potato (smashed with a fork right onto the tortilla) half the cheeseburger, half the sauce and, if desired, extra onion and pickle, in a thick horizontal strip across the bottom third of the tortillas, making sure the ingredients don't quite touch the edges. Fold in the two sides and roll the wrap away from you.

Makes 2 wraps