By Father's Day was yesterday. Aiden made me a card at Brianna's house Γçö construction paper, glitter glue, a drawing of what I think is me standing next to what I think is a grill. The proportions suggest I am seven feet tall and the grill is the size of a house, which is aspirational but I appreciate the vision. Zaria gave me a hug so tight I felt my ribs shift. They came to me Sunday afternoon and we had the whole week ahead of us and the apartment felt right again.
I made tacos Monday. Not fancy tacos Γçö dad tacos. Ground beef browned with onion, seasoned with cumin, chili powder, garlic powder, a pinch of oregano, salt. Hard shells because Aiden likes the crunch and Zaria likes breaking them into pieces and eating the pieces separately, which is not how tacos work but she's five and her commitment to deconstruction is consistent. Shredded cheese, sour cream, lettuce that Aiden picked off and Zaria ate plain. Salsa from a jar because sometimes a jar is fine and I will not apologize. I made twelve tacos. Between the three of us, nine disappeared. The other three became tomorrow's lunch, crammed into a Tupperware container that was not designed for this purpose.
Tuesday Aiden asked if we could go to the park after I got home from work. We went to the courts on Outer Drive. He's been practicing his dribbling Γçö I can tell because it's tighter, lower, more controlled. He crossed over left to right and I said, "Where'd you learn that?" He said, "YouTube." My son is learning basketball from the internet the way I learned cooking from the internet and I don't know whether that's beautiful or terrifying. Both. It's both.
Zaria helped me make cornbread Wednesday night. She measured the cornmeal Γçö poured half of it on the counter, swept it into the bowl with her hands, called it measured. She cracked the egg and got shell in the batter and I picked it out while she wasn't looking. The cornbread came out golden and slightly lopsided and she ate two pieces before dinner. I let her. Some lessons are about patience and technique. Some are about letting a five-year-old feel like she made something. Wednesday was the second kind.
That Monday taco night reminded me why I keep coming back to seasoned ground beef — it’s fast, it’s forgiving, and the kids eat it without negotiation. When I want to carry that same energy into the next meal without repeating the exact same thing, Fajita Burger Wraps are where I land. Same spirit as dad tacos — bold spice, soft wrap, no fuss — just stretched a little further with peppers, onions, and a format even Zaria can’t deconstruct too badly.
Fajita Burger Wraps
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4
Ingredients
- 1 lb ground beef (80/20)
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 4 large flour tortillas (burrito-size)
- 1/2 cup shredded Mexican-blend cheese
- 1/4 cup sour cream
- 1/4 cup salsa
- Optional: shredded lettuce, sliced avocado, hot sauce
Instructions
- Cook the vegetables. Heat olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onion. Cook, stirring occasionally, for 5–6 minutes until softened and lightly charred at the edges. Add garlic and cook 1 minute more. Transfer to a plate and set aside.
- Brown the beef. In the same skillet over medium-high heat, add the ground beef. Break it apart with a spatula and cook for 6–8 minutes until no pink remains. Drain excess fat.
- Season. Add cumin, chili powder, smoked paprika, garlic powder, salt, and pepper to the beef. Stir to coat evenly and cook 1–2 minutes until fragrant. Return the peppers and onion to the skillet and toss everything together.
- Warm the tortillas. Wrap the flour tortillas in a damp paper towel and microwave for 30 seconds, or warm them one at a time in a dry skillet over medium heat for about 20 seconds per side.
- Assemble the wraps. Lay a tortilla flat. Spoon a generous portion of the beef and pepper mixture down the center. Top with shredded cheese, a dollop of sour cream, and salsa. Add lettuce or avocado if using.
- Fold and serve. Fold in the sides of the tortilla, then roll from the bottom up into a wrap. Slice in half on the diagonal if desired. Serve immediately.
Nutrition (per serving)
Calories: 520 | Protein: 31g | Fat: 26g | Carbs: 38g | Fiber: 3g | Sodium: 780mg