Method:
1. Heat oil in a large skillet over medium-high heat. Add the onion and cook until softened, then stir in the garlic and cook until fragrant.
2. Add the ground beef, breaking it into crumbles. Cook until browned and fully cooked, then drain excess fat.
3. Stir in the tomato paste, salt, pepper, garlic powder, smoked paprika and onion powder. Cook briefly, then add the Worcestershire sauce, jalapeños and water. Simmer uncovered, stirring occasionally, until the liquid has reduced and the beef is moist without being watery. Adjust the seasoning and let cool slightly.
4. For the sauce, combine Sriracha and Kewpie Mayo. Stir until evenly mixed and refrigerate until needed.
5. Spread cheeseburger sauce below the center of each tortilla. Add the beef, cheese, caramelized onions and sauce.
6. Fold the bottom edge over the filling, tuck in the sides and roll tightly.
7. Heat oil in a skillet over medium heat. Place the wraps seam-side down and cook, pressing gently and turning as needed, until golden and crisp on all sides with melted cheese inside.
8. Let rest briefly, slice in half and serve with extra cheeseburger sauce.
Perfect Caramelized Onions:
Slice onions evenly. Heat butter and oil in a wide skillet over medium-low heat.
Add onions and salt. Cook uncovered, stirring occasionally, until soft.
Continue cooking until deeply golden, sweet and jammy, usually 45–60 minutes total. Stir more often as they darken.
If the onions stick or brown too quickly, lower the heat and add a splash of water, scraping up the browned bits. Let excess moisture evaporate before serving.
