Huffpost Taste

South-of-the-Border Chorizo Burger Wraps

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South-of-the-Border Chorizo Burger Wraps

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total prep 691 calories/serving


  • 4 oz total), halved lengthwise, removed from casings and cut in small chunks
  • 1/2 cup cilantro leaves
  • 2 large scallions, cut in 2-in. pieces
  • 1 large jalapeño pepper, seeded and cut in large pieces
  • 1 clove garlic, smashed
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 1 /2 lb 90 % lean ground beef
  • 6 burrito-size (8-in. ) flour tortillas, stacked and wrapped in foil
  • Nonstick spray
  • 1 oz each) Monterey Jack cheese with jalapeño peppers
  • 6 lettuce leaves
  • 3/4 cup each guacamole, purchased or homemade, and salsa


  • Burgers: Put all ingredients except beef in a food processor. Pulse until very finely chopped and blended. Scrape into a large bowl; add beef and gently mix to combine. Shape into 6 oval burgers, about 5 in. long and 3/4 in. thick.
  • Heat outdoor grill. Put tortillas on grill to warm while burgers cook.
  • Coat burgers with nonstick spray. Grill, turning once, 8 to 12 minutes, until an instant-read thermometer inserted from side to middle registers 160°F. Top with cheese; cover grill 45 seconds or until cheese starts to melt.
  • Unwrap tortillas; place a lettuce leaf toward one end of each, lining up edges. Top with a burger; spoon on 2 Tbsp each guacamole and salsa. Fold opposite end of tortilla up and over burger and toppings, then fold in sides.