Burger wraps

Spread the tortillas out and press a handful of ground beef onto each, flat and all the way to the edges, since the meat shrinks as it cooks.

To freeze, layer on a parchment-lined tray, about two per layer without overlapping, with parchment or wax paper between layers, and freeze; cook straight from the freezer.

Season the meat lightly with salt and freshly cracked black pepper.

Heat a cast iron skillet (or nonstick) over medium high heat with a tiny drizzle of olive oil.

Cook the wrap meat side down for 3 to 4 minutes, then carefully flip.

Top with cheese, cover with a lid if available and cook 2 to 3 minutes until the tortilla is slightly crispy, the beef is cooked and the cheese melts.

Transfer to a plate and top with cut iceberg lettuce, well drained in a salad spinner, tomatoes and pickles.

For the burger sauce, mix mayonnaise, ketchup, Dijon mustard and black pepper until smooth; chopped pickles or a little white vinegar are optional.

Top with the burger sauce, fold over and serve.

Variation: for a more Greek version, skip the burger sauce and add feta and tzatziki.