Heat a large non-stick pan over medium-high heat, lightly spray with oil. Add diced onion and sauté 2–3 minutes until softened. Stir in tomato paste and cook 1 minute to caramelise — this mimics burger-grill flavour and adds natural colour.
Cook The Beef
Add the beef, breaking it apart as it browns. Once no longer pink, stir in smoked paprika, garlic powder, chilli flakes (optional) and season with salt and pepper. Cook 1 minute to toast the spices and drive off moisture for better caramelisation.
Build The Sauce
Deglaze with beef stock, scraping up any browned bits, and simmer for 3–4 minutes to reduce slightly. Lower the heat, then mix in ketchup and yellow mustard. Fold through Greek yogurt and stir gently until the sauce thickens slightly and coats the beef evenly. Remove from heat and fold through diced pickles. Let rest 5 minutes — the sauce will cling beautifully once cooled.
Assemble The Wraps
Lay each tortilla flat and spoon one-sixth of the beef mix into the centre. Top with grated cheese. Roll tightly, tucking in ends to seal. In a dry pan, toast seam-side down for 2–3 minutes per side, until golden and sealed. Optional signature: sprinkle a little cheese along the outside seam before toasting for a crispy cheese crust.
Serve or Store
Slice diagonally for presentation and drizzle lightly with a sauce of choice.
Chef's Tips
Lower the heat before folding in the Greek yogurt, as written — yogurt is prone to splitting on direct high heat, so bringing the pan down first is what keeps the sauce smooth rather than grainy.Let the beef mixture rest for the full 5 minutes before assembling. The sauce firms up and clings to the beef as it cools, and assembling straight off the heat risks a wetter filling that makes the wrap harder to seal and toast.Toast seam-side down first when crisping the wraps — this is what actually seals the roll shut before you flip it, so skipping straight to browning both sides risks it unravelling in the pan.
Storage & Reheating
Refrigerate for up to 4 days in an airtight container, or freeze for up to 3 months, wrapped individually in foil.To reheat, remove the foil first, then microwave for 90 seconds with a damp paper towel over the wrap. Finish in a pan or air fryer for 2–3 minutes to crisp it back up. Thaw frozen portions in the fridge overnight before reheating.