Prepare the vegetables

• Dice the onion and chop the bell peppers.
• Mince the garlic and chop the parsley.
• Set everything aside.

Cook the onion and garlic

• Heat the olive oil in a pan over medium-high heat.
• Add the onion and garlic and cook over medium heat.

Brown the beef

• Add the beef and break it up in the pan.
• Cook covered until browned.

Season and simmer the beef mixture

• Add the aromatic chilli seasoning, Italian seasoning, smoked paprika, garlic granules, tomato paste, bell peppers and water.
• Mix everything together.
• Simmer uncovered, stirring occasionally, until the liquid has reduced and the beef is no longer watery.

Cool the beef

• Remove the pan from the heat and let the beef mixture cool slightly.

Make the cheeseburger sauce

• In a bowl, combine the Greek yoghurt, mayonnaise, ketchup, yellow mustard, Worcestershire sauce, garlic granules, smoked paprika, honey, parsley and a squeeze of lemon juice.
• Stir until smooth and refrigerate until ready to use.

Assemble the wraps

• Spread cheeseburger sauce around the outer region of each tortilla.
• Add the beef mixture, then the cheese.
• Add a little more sauce on top and fold the tortilla neatly into a wrap.

Toast the wraps

• Heat a little oil in a skillet over medium heat.
• Place the wraps seam-side down and gently press them with a spatula.
• Cook on each side until golden brown and crispy, turning as needed so all sides are toasted and the cheese has melted.

Rest and serve

• Remove the wraps from the pan and let them rest.
• Slice in half and serve hot with extra cheeseburger sauce.