Ingredients

• 0.25 cups mayonnaise
• 1 tablespoon sugar-free ketchup
• 1 teaspoon mustard
• 1 teaspoon pickle juice
• 1 teaspoon apple cider vinegar
• 1.25 teaspoons salt , divided
• 0.75 teaspoons ground black pepper , divided
• 12 slices dill pickle
• 1 pound ground beef
• 0.5 cups diced onion
• 2 teaspoons Worcestershire sauce
• 6 , 8 inch
• 1.5 cups shredded Cheddar cheese
• avocado oil cooking spray
• 1 teaspoon sesame seeds , Optional
• 1.5 cups shredded romaine lettuce , or to taste

Instructions

1. 1 Mix mayonnaise, ketchup, mustard, pickle juice, vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper together in a small bowl until well combined. Cut each pickle slice in quarters for 48 total pieces. Set both aside.
2. 2 Heat a skillet over medium-high heat. Add ground beef and cook, crumbling with a spoon and stirring often, until browned, 5 to 7 minutes. Drain grease (if desired). Add onion to the beef and cook for 2 minutes. Stir in Worcestershire sauce, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. Remove from the heat.
3. 3 Place one tortilla on a work surface. Add ½ cup Cheddar cheese. Top with about ½ cup beef mixture, 8 pieces pickle, and about 1 teaspoon sauce. Fold in the sides of the tortilla and roll over the filling into a burrito. Place burrito, seam-side down, on a plate while you prepare the remaining burritos.
4. 4 Spray each burrito with cooking spray and sprinkle with sesame seeds. Place, seam-side down, in the air fryer basket.
5. 5 Air-fry at 375 degrees F (190 degrees C) until golden and toasted, 5 to 7 minutes.
6. 6 Serve with the remaining sauce and shredded lettuce.

Nutrition per serving