Finely dice the white onion and slice the iceberg lettuce and gherkin.

Heat half of the cooking oil in the frying pan over medium heat.

Fry the 5% lean beef mince for 3 to 4 minutes until browned, breaking it up with the spatula.

Stir the tomato puree, mustard, crumbled beef stock cube, and water into the browned beef mince.

Cook the beef mixture over high heat for 1 to 2 minutes until thick and glossy.

Mix the tomato ketchup, light mayo, English mustard, garlic granules, paprika, and gherkin juice in the mixing bowl.

Cut each tortilla wrap from the edge to its centre, creating one slit for folding.

Arrange one light cheese slice and half of the beef mixture across separate quadrants of each tortilla wrap.

Add half of the burger sauce, iceberg lettuce, gherkin, white onion, and skin-on fries to the remaining wrap quadrants.

Fold each tortilla wrap section over itself into a compact layered parcel.

Heat the remaining cooking oil in the frying pan over medium heat.

Fry the folded wraps for about 2 minutes per side until browned and crisp.

Drizzle the remaining burger sauce over the crispy folded wraps and serve immediately.