In a large bowl, combine the minced beef with salt, black pepper, garlic granules, and egg yolk. Mix well until everything is evenly incorporated.

Lay out a large piece of non-stick baking paper and place your mini wraps on top. Take a golf ball-sized portion of the seasoned mince (or a little more if you prefer) and flatten it onto each wrap, spreading it evenly to cover most of the surface. Repeat for all wraps.

Finely chop the lettuce and slice the gherkins/pickles. Thinly slice the red onion, then heat a pan with a little ghee. Add the onions and sauté for 1-2 minutes, then add a few drops of Worcestershire sauce and continue cooking until softened to your preferred texture.

In a small bowl, mix together the mayo, hot sauce, salt, paprika, and garlic granules until smooth.

Preheat a pan and add ghee. Place the wraps meat-side down and cook for about 2 minutes, or until the meat is mostly cooked. Flip and cook for another 2-3 minutes until the wrap turns golden and crispy. If needed, flip again to ensure the meat is fully cooked.

Transfer the tacos onto a paper towel to absorb excess butter while keeping them crispy. Immediately add cheese on top so it melts.

Finish by adding your toppings—lettuce first, followed by gherkins, onions, and a drizzle of the sauce.

Enjoy!