Big Mac Chimichanga

Ingredients for 2 servings:

• 400 g minced beef
• 1 tbsp oil
• 4 mustard pickles
• 1 onion(s)
• 1 tsp sweet paprika powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 150 g yogurt
• 1 tbsp mustard
• 2 tbsp ketchup
• Garlic powder, optional
• Onion powder, optional
• 200 g cheese, grated
• 1 small head of iceberg lettuce
• 4 wraps (whole wheat wraps)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Dice the onions and pickles. Heat oil in a pan and sauté the onions until translucent. Add the ground beef and fry until crumbly. Add the paprika, garlic, and onion powder to the ground beef. Finally, add the finely chopped pickles and fry briefly. For the sauce, mix the yogurt with the mustard and ketchup. If you like, you can also add garlic and onion powder. For the chimichangas, preheat the oven to 200°C (fan oven). Place a wrap on a plate. Spread a little cheese in the center. Place about 90-100g of the ground beef mixture on top, preferably in the center. Pour a little of the sauce over the ground beef mixture and arrange 1-2 leaves of iceberg lettuce on top. Now fold the wraps in on all sides to form a square parcel. Place the parcel, folded side down, on a baking sheet lined with baking paper. Repeat the process for the remaining wraps. Brush the chimichangas with a little oil (it works fine without, but it will be crispier with oil) and then sprinkle with a small handful of cheese. Bake the chimichangas in the preheated oven for about 15 minutes until golden brown. These snacks are best served warm, but they also taste great cold. If you like, you can also use the sauce as a dip.