Bake or air-fry the French fries according to the package directions until golden and crispy. Set aside to cool slightly.
In a skillet over medium-high heat, cook the ground beef with salt, pepper, garlic powder, and paprika. Stir frequently and cook until browned and fully cooked through. Drain any excess fat.
Warm the tortillas in a dry skillet or microwave until soft and pliable.
On each tortilla, spread a generous spoonful of nacho cheese sauce in the center. Layer with a portion of crispy fries, ground beef, and shredded cheddar cheese.
Fold in the sides of the tortilla and roll tightly into a burrito-style wrap.
Heat a skillet over medium heat and place each wrap seam-side down. Grill for 1 to 2 minutes per side until golden brown and the cheese inside is melted.
Slice each wrap in half and serve warm with optional sour cream, jalapeños, or chopped onions.
Variations :
Spicy Kick: Add sliced jalapeños, chipotle sauce, or hot sauce inside the wrap.
Loaded Style: Mix in sautéed onions, bell peppers, or even avocado slices for extra flavor.
Breakfast Version: Swap fries with hash browns and add scrambled eggs.
Veggie Swap: Substitute ground beef with plant-based crumbles or black beans for a meatless option.
Taco-Inspired: Add taco seasoning to the beef and finish with shredded lettuce and pico de gallo.
Tips :
To keep wraps from unrolling, press them firmly seam-side down in the skillet first to seal.
Use a heavy skillet or a panini press to get even browning and a crisp finish.
Season the fries with ranch or seasoned salt before wrapping for added punch.
Pre-assemble wraps and refrigerate for up to 1 day—just grill when ready to serve.
Let the wraps rest for a minute after grilling so the cheese sets slightly before cutting.
