Prep your ingredients.
Wash and dry lettuce leaves and tomato. Slice the tomato thinly. Grate cheese if not pre-shredded. Lay out 5 large flour tortillas so they’re ready.

Cook the beef.
In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spatula until no longer pink (about 5–7 minutes).

Season.
Drain any excess fat. Add Worcestershire sauce, ketchup, dried minced onion, salt, and pepper. Stir well and cook an additional 2–3 minutes until fragrant and combined.

Warm the tortillas.
Briefly warm each tortilla in a dry skillet for 10–15 seconds per side, or wrap in a damp paper towel and microwave for about 20 seconds—this makes them more flexible and easier to roll without tearing.

Assemble the wraps.
On each tortilla, spread a thin line of mustard if using. Spoon 1/4 of the beef mixture onto each tortilla in a line down the center. Sprinkle shredded cheddar over the beef, then layer lettuce leaves and tomato slices. Add optional extras like pickles or avocado if desired.

Roll tightly.
Fold in the sides of the tortilla slightly, then roll from the bottom up, keeping the filling snug. Secure with a toothpick if needed.

Serve and enjoy.
Cut each wrap in half on the diagonal for easier eating. Serve immediately with your preferred dipping sauce or fries.