Cook the ground beef in a large non-stick skillet over medium-high heat, breaking it into crumbles as it browns, then drain off the grease and stir in the Worcestershire sauce, ketchup, dried minced onion, salt, and pepper before lowering the heat for about 5 minutes. The beef should be fully browned with no pink left, and the pan will smell rich and savory as the seasonings warm through.

Lay out the tortillas and add shredded cheddar down the center of each one, then divide the beef mixture evenly over the cheese, drizzle with a little mustard, add tomato slices, and roll each tortilla up burrito-style. Keep the filling centered and not too thick so the wraps stay closed and don’t split once they hit the heat.

Place the wraps on a preheated indoor or outdoor grill, working two at a time, and cook for 3 to 5 minutes until the outside is golden brown. The tortillas should show clear grill marks, and the cheese inside should be soft and melted.

Transfer the wraps to a plate, gently open each one enough to add lettuce and sliced red onion, then roll them back up and cut them diagonally before serving. You’ll get the best contrast here: hot cheesy filling inside, cool crisp vegetables on top, and a nice crunch when you bite in.