1-Combine 1 lb lean ground beef with 1 teaspoon garlic powder, 1 teaspoon onion powder, ⅔ teaspoon salt, ¼ teaspoon pepper, and 3 teaspoons Worcestershire sauce. Form into thin patties and pan-fry for 2 minutes on each side until browned, then chop roughly.

2-Brown the 1 lb lean ground beef in a skillet with 1 teaspoon garlic powder, 1 teaspoon onion powder, ⅔ teaspoon salt, and ¼ teaspoon pepper. Add the 3 teaspoons Worcestershire sauce and the optional ¼ ⅓ cup chopped onion, cooking until crispy.

3-Mix 2-3 tablespoons plain Greek yogurt, 1.5 tablespoons light mayonnaise, 1 tablespoon ketchup, 1 teaspoon yellow mustard or Dijon mustard, 1 tablespoon sweet pickle relish, ½ teaspoon pickle juice (if using), ¼ teaspoon garlic powder, and a pinch of smoked paprika to make the sauce.

4-Warm the 4 large high-protein wraps or flour/whole wheat tortillas in the microwave or on a pan for a short time.

5-Assemble each wrap by spreading the sauce, adding the cooked beef, 1.5 cups shredded iceberg lettuce, ½ cup shredded cheddar cheese, ½ cup diced or sliced dill pickles, and the optional ¼ ⅓ cup chopped onion.

6-Roll the wrap like a burrito and optionally toast in a skillet for 1 2 minutes on each side for crispiness.