First, prepare your fresh ingredients. Slice the tomatoes, cucumber, and red bell pepper into thin pieces. Set aside your fresh arugula.

Take one burrito wrap and lay it flat. Using a fork, spread a thin, even layer of the minced meat over one entire side of the wrap.

Generously season the applied minced meat with salt, pepper, and garlic powder to your liking.

Heat a large non-stick pan over medium heat. Carefully place the wrap into the hot pan, minced meat side down.

Cook for about 3-5 minutes, or until the minced meat is fully browned and cooked through. The wrap itself should be slightly crispy.

Flip the wrap over. Immediately place slices of Gouda cheese on top of the cooked meat. Let it cook for another 1-2 minutes, just until the cheese is beautifully melted and bubbly.

Once the cheese is melted, remove the wrap from the pan and place it on a clean cutting board or plate.

With the wrap laid flat, make a single cut from the very center of the wrap straight out to one edge. This cut will allow you to fold it.

Mentally divide the wrap into four quarters. On the first quarter (e.g., the one to the top-left of your cut), spread a generous amount of BBQ sauce.

On the next quarter clockwise (e.g., top-right), arrange slices of tomato and cucumber.

On the third quarter clockwise (e.g., bottom-right), place the fresh arugula and slices of red bell pepper.

Leave the fourth quarter (e.g., bottom-left) as is, with just the delicious meat and cheese.

Now, it's time to fold! Starting from the quarter with the BBQ sauce, fold it over onto the next quarter (with the tomatoes and cucumber).

Continue folding this combined section clockwise over the next quarter (with the arugula and bell pepper).

Finally, fold the entire assembly over the last quarter (the meat and cheese section) to create a neat, compact pocket sandwich.