Ingredients

Method

1. 1

   Heat a little oil in a large pan over medium heat. Add the sliced onions and cook for about 10 minutes, stirring occasionally, until softened and golden brown.

2. 2

   Add the balsamic glaze to the onions and continue to cook for another 3-4 minutes, stirring until they are fully caramelized. Remove the onions from the pan and set them aside. Divide them in half; one half will be for the meat filling and the other for the sauce.

3. 3

   In the same pan, heat a little more oil over high heat. Add the ground beef and season with salt, pepper, garlic powder, and onion powder. Break up the meat with a spatula and cook until browned.

4. 4

   Add the diced tomatoes and rosemary to the cooked beef. Stir to combine and let it simmer for about 5 minutes.

5. 5

   Add half of the caramelized onions and the shredded emmental cheese to the meat mixture. Stir until the cheese is melted and everything is well combined.

6. 6

   Remove the meat mixture from the heat and let it cool for about 30 minutes. Once cooled, stir in the sliced spring onions.

7. 7

   In a separate bowl, combine the fromage blanc, mustard, ketchup, garlic powder, salt, and pepper. Add the diced gherkins and the remaining half of the caramelized onions. Mix thoroughly until you have a smooth, creamy sauce.

8. 8

   Lay a wrap on a flat surface. Spread a spoonful of the sauce down the center. Top with a portion of the meat filling (about 1/10th of the total).

9. 9

   Fold in the sides of the wrap over the filling, then tightly roll it from the bottom up to form a sealed burrito. Repeat for all 10 wraps.

10. 10

    To serve immediately, grill the burritos in a dry pan for 1-2 minutes on each side until golden and crisp. Alternatively, wrap each burrito tightly in aluminum foil to freeze for a quick meal later.