Fajita Burger Wraps Recipes
FAJITA BURGER WRAPS
This combo gives you a tender burger, crisp veggies and a crunchy shell, plus fajita flavor. Kids love it. -Antonio Smith, Canal Winchester, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine beef and seasoning mix, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large skillet, heat oil over medium heat. Add burgers; cook 4 minutes on each side. Remove from pan. In same skillet, add peppers and onion; cook and stir 5-7 minutes or until lightly browned and tender., On the center of each tortilla, place 1/2 cup pepper mixture, 1 burger and 3 tablespoons cheese. Fold sides of tortilla over burger; fold top and bottom to close, forming a square., Wipe skillet clean. Place wraps in skillet, seam side down. Cook on medium heat 1-2 minutes on each side or until golden brown and a thermometer inserted in beef reads 160°.
Nutrition Facts : Calories 533 calories, Fat 23g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 1190mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.
FAJITA BURGER WITH GUACAMOLE
Nothing beats a sizzling hot platter of fajitas--well, except maybe this burger! We took the fun of a fajita platter and turned it into a decadent burger that is loaded with peppers, onions and plenty of pepper jack cheese for some kick. Worcestershire sauce brings salty umami to both the guacamole and the burger patties.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for medium indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of grill).
- Combine the avocado, sour cream, hot sauce, lime juice, 1 tablespoon of the Worcestershire sauce and 1/2 teaspoon salt in a medium bowl and mash together with a potato masher or the back of a fork. Stir in the cilantro, cover and set aside.
- Combine the oil, bell peppers, onion, jalapeno, 1 tablespoon of the chile powder, 1 teaspoon salt and several grinds of black pepper in a large bowl and toss to combine; set aside.
- Combine the beef, remaining 1 tablespoon Worcestershire sauce, remaining 1 teaspoon chile powder, 1 teaspoon salt and several grinds of black pepper in a large bowl and mix well. Divide the mixture into fourths and shape into patties.
- Lightly brush the grill grates with oil. Put the bell pepper mixture in an open grill basket and cook over direct heat, tossing frequently, until the peppers and onions are golden and tender, 12 to 15 minutes. Move the basket over indirect heat. Put the patties over direct heat. Grill the patties until marked on the bottom, about 3 minutes. Flip and cook about 2 minutes, then top each patty with 1 slice of pepper jack cheese. Cover the grill and cook until the cheese is melted and the patties are marked on the other side and slightly firm, about 1 minute more for medium rare. Remove the patties and pepper mixture to a serving platter.
- Spread the guacamole on both sides of the buns and top with the patties and pepper mixture.
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