Garlic Butter Pesto Bolognese Beef Wraps
Garlic Butter Pesto Bolognese Beef Wraps
Ingredients
For the Bolognese Filling
- 1 red onion, medium, finely diced
- 3 garlic, cloves, minced
- 1 pound ground beef, 80/20 lean
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons tomato paste
- 15 ounces tomato sauce
- 2 tablespoons green pesto
For the Wraps
- 4 large flour tortillas, 10-inch
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup sour cream
For the Garlic Butter Pesto Coating
- 1/4 cup unsalted butter, melted
- 1 garlic, clove, minced
- 1 tablespoon green pesto
Instructions
- 1
Prepare the Bolognese: In a large skillet or pan, heat a drizzle of olive oil over medium heat. Add the finely diced red onion and sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add the 3 minced garlic cloves to the pan and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Add the ground beef to the skillet. Break it apart with a spatula and cook until browned, about 8-10 minutes. Drain any excess fat from the pan.
⏱️ 10 min
- 4
Stir in the Italian seasoning, salt, and black pepper. Cook for 1 minute to toast the spices. Then, add the tomato paste and cook for 2 minutes, stirring constantly.
⏱️ 3 min
- 5
Pour in the tomato sauce and stir in the 2 tablespoons of green pesto. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook for 5-7 minutes, allowing the flavors to meld. Remove from heat and set aside.
⏱️ 7 min
- 6
Prepare the Garlic Butter Pesto Coating: In a small bowl, combine the melted unsalted butter, 1 minced garlic clove, and 1 tablespoon of green pesto. Stir until well combined.
⏱️ 2 min
- 7
Assemble the Wraps: Lay a large flour tortilla flat on a clean surface. Sprinkle about 1/4 cup of shredded mozzarella cheese evenly over one half of the tortilla.
⏱️ 1 min
- 8
Spoon about 1/2 cup of the prepared bolognese mixture over the cheese. Add a dollop (about 2 tablespoons) of sour cream on top of the bolognese.
⏱️ 1 min
- 9
Fold the bottom edge of the tortilla up over the filling, then fold in the sides tightly, and roll it up firmly from bottom to top to create a compact wrap. Repeat with the remaining tortillas and filling.
⏱️ 5 min
- 10
Cook the Wraps: Heat a large non-stick skillet over medium heat. Brush one side of an assembled wrap generously with the garlic butter pesto coating.
⏱️ 1 min
- 11
Place the brushed side down in the hot skillet. Brush the top side of the wrap with more coating.
⏱️ 1 min
- 12
Cook for 3-5 minutes per side, or until golden brown and crispy, and the cheese inside is melted and gooey. Adjust heat as needed to prevent burning.
⏱️ 5 min
- 13
Remove from the skillet and let rest for a minute before serving. Repeat with remaining wraps. Serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Pesto Bolognese Beef Wraps
Ingredients
For the Bolognese Filling
- 1 red onion, medium, finely diced
- 3 garlic, cloves, minced
- 1 pound ground beef, 80/20 lean
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons tomato paste
- 15 ounces tomato sauce
- 2 tablespoons green pesto
For the Wraps
- 4 large flour tortillas, 10-inch
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup sour cream
For the Garlic Butter Pesto Coating
- 1/4 cup unsalted butter, melted
- 1 garlic, clove, minced
- 1 tablespoon green pesto
Instructions
- 1
Prepare the Bolognese: In a large skillet or pan, heat a drizzle of olive oil over medium heat. Add the finely diced red onion and sauté until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add the 3 minced garlic cloves to the pan and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Add the ground beef to the skillet. Break it apart with a spatula and cook until browned, about 8-10 minutes. Drain any excess fat from the pan.
⏱️ 10 min - 4
Stir in the Italian seasoning, salt, and black pepper. Cook for 1 minute to toast the spices. Then, add the tomato paste and cook for 2 minutes, stirring constantly.
⏱️ 3 min - 5
Pour in the tomato sauce and stir in the 2 tablespoons of green pesto. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook for 5-7 minutes, allowing the flavors to meld. Remove from heat and set aside.
⏱️ 7 min - 6
Prepare the Garlic Butter Pesto Coating: In a small bowl, combine the melted unsalted butter, 1 minced garlic clove, and 1 tablespoon of green pesto. Stir until well combined.
⏱️ 2 min - 7
Assemble the Wraps: Lay a large flour tortilla flat on a clean surface. Sprinkle about 1/4 cup of shredded mozzarella cheese evenly over one half of the tortilla.
⏱️ 1 min - 8
Spoon about 1/2 cup of the prepared bolognese mixture over the cheese. Add a dollop (about 2 tablespoons) of sour cream on top of the bolognese.
⏱️ 1 min - 9
Fold the bottom edge of the tortilla up over the filling, then fold in the sides tightly, and roll it up firmly from bottom to top to create a compact wrap. Repeat with the remaining tortillas and filling.
⏱️ 5 min - 10
Cook the Wraps: Heat a large non-stick skillet over medium heat. Brush one side of an assembled wrap generously with the garlic butter pesto coating.
⏱️ 1 min - 11
Place the brushed side down in the hot skillet. Brush the top side of the wrap with more coating.
⏱️ 1 min - 12
Cook for 3-5 minutes per side, or until golden brown and crispy, and the cheese inside is melted and gooey. Adjust heat as needed to prevent burning.
⏱️ 5 min - 13
Remove from the skillet and let rest for a minute before serving. Repeat with remaining wraps. Serve warm.
⏱️ 1 min