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25-Minute Beef Broccoli Wrap

Helen T. Patterson
These Sesame Beef and Broccoli Wraps combine lean ground beef, tender broccoli, and fluffy rice in spinach tortillas, drizzled with a sesame-soy glaze.
Ready in just 25 minutes, they’re a high-protein, fiber-rich meal perfect for quick weeknight dinners or easy meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Lunch
Cuisine Asian-inspired, Fusion
Servings 4 (wraps)

Equipment

  • 1 large skillet (10–12 inch)
  • 1 wooden spatula
  • 1 Small Mixing Bowl
  • 1 measuring cups and spoons set
  • 1 microwave-safe plate with paper towels

Ingredients
  

  • 1 tsp vegetable oil or other neutral oil
  • 1 lb ground beef
  • 1 tbsp minced garlic
  • 1 tbsp minced fresh ginger
  • 2 tbsp soy sauce or tamari
  • 2 tbsp honey
  • 1 tsp crushed red pepper flakes
  • ¾ lb ≈3 cups broccoli florets, chopped
  • 3 scallions minced (separate white and green parts)
  • 1 tbsp toasted sesame oil
  • 1 tsp kosher salt
  • 4 spinach tortillas 10–12 inch
  • 2 cups cooked white or brown rice
  • 2 tbsp toasted sesame seeds

Optional for serving:

  • Additional sesame oil
  • Soy sauce
  • Chile crisp

Instructions
 

  • Heat the Skillet for Cooking: Place a large skillet over medium-high heat and add 1 teaspoon of vegetable oil.
    Allow the oil to warm for about 30–60 seconds until it becomes shimmering but not smoking.
    This ensures that the ground beef will sear nicely, locking in its juices and flavor.
  • Brown the Ground Beef: Add 1 pound of ground beef to the skillet.
    Using a wooden spatula, break the meat into small, even pieces as it cooks.
    Stir occasionally to ensure even browning and prevent sticking.
    Cook until the beef loses its pink color and begins to brown, which should take around 5 minutes. This forms a flavorful base for the wrap filling.
  • Add Aromatics for Flavor: Once the beef is mostly cooked, add 1 tablespoon of minced garlic and 1 tablespoon of freshly minced ginger.
    Stir immediately to combine and sauté for 1 minute, just until the aroma of the garlic and ginger is released.
    Be careful not to let the garlic burn, as it can become bitter.
  • Build the Sauce: Pour in 2 tablespoons of soy sauce (or tamari for gluten-free) and 2 tablespoons of honey over the beef.
    Sprinkle in 1 teaspoon of crushed red pepper flakes.
    Stir constantly to coat the beef evenly in the sweet and savory mixture.
    Allow the liquid to simmer for about 2 minutes until it reduces slightly, thickening into a sticky, flavorful glaze.
  • Transfer Beef and Reserve Fat: Using a slotted spoon, transfer the cooked beef into a small mixing bowl, leaving approximately 1 tablespoon of rendered fat in the skillet.
    Discard the remaining fat. Keeping a small amount of fat in the pan adds flavor when cooking the broccoli without making it greasy.
  • Steam the Broccoli to Perfection: Add ¾ pound of chopped broccoli florets to the skillet along with ½ cup of water.
    Cover the skillet with a lid and steam the broccoli over medium-high heat for 1–2 minutes, just until it becomes bright green and tender-crisp.
    This quick steaming retains the broccoli’s nutrients, color, and crunch.
  • Season the Broccoli: Once the broccoli is cooked, remove the lid and add the white parts of 3 minced scallions, 1 tablespoon of toasted sesame oil, and 1 teaspoon of kosher salt.
    Toss gently to combine, allowing the aromatics and sesame oil to coat each floret. This step gives the broccoli a rich, nutty flavor and a subtle hint of spice.
  • Warm the Tortillas: Wrap each of the 4 spinach tortillas in a paper towel and place them on a microwave-safe plate.
    Heat in the microwave for 15–30 seconds, just until pliable and warm. Warming the tortillas prevents them from cracking or tearing when rolling the wraps.
  • Assemble the Wraps: Lay a warmed tortilla flat on a clean surface. Spread ½ cup of cooked rice evenly across the center, followed by ½ cup of the seasoned beef and ½ cup of the broccoli.
    Sprinkle 1 teaspoon of toasted sesame seeds on top. Adjust the amounts slightly if needed to avoid overfilling.
  • Roll the Wraps Tightly: Fold the left and right sides of the tortilla over the filling.
    Then, fold the bottom edge up and roll tightly to enclose the ingredients completely.
    Make sure the filling is compact to prevent spilling. Repeat this process for all 4 tortillas.
  • Slice and Serve: Use a sharp knife to slice each wrap in half, creating a neat presentation.
    Serve immediately with optional accompaniments such as extra sesame oil, soy sauce, or a spoonful of chile crisp for added heat.
    These wraps are perfect for a quick, satisfying meal or meal prep for the week.
  • Optional Meal Prep Tip: If preparing for later, wrap each assembled wrap tightly in parchment or plastic wrap and store in the refrigerator for up to 2 days.
    Reheat gently in the microwave or a skillet to maintain the texture of the rice and broccoli without making the tortilla soggy.

Notes

  • Use lean ground beef (90% lean or higher) to reduce excess fat while keeping the wraps flavorful and satisfying.
  • Pound or break the beef evenly as it cooks to ensure uniform browning and even coating with the sauce.
  • Keep the broccoli tender-crisp; overcooking can make it mushy and diminish its vibrant color.
  • Warm tortillas before rolling to prevent cracking and make wrapping easier.
  • For an extra nutty flavor, toast sesame seeds lightly in a dry skillet before adding them to the wraps.
  • This recipe is versatile—you can swap brown rice for quinoa or cauliflower rice for a lower-carb option.
  • The sauce reduces quickly, so watch it closely to avoid burning while maximizing its sticky, savory-sweet coating.