Big Mac Wraps: Fast-Food Flavor, Comfort-Food Style
These Big Mac Wraps capture everything you love about the iconic burger—savory beef, melty cheese, pickles, lettuce, and creamy special sauce—all wrapped in a soft tortilla. Quick, cozy, and family-approved, they’re the perfect weeknight meal that delivers fast food flavor without the guilt.
Ingredients
- 1 lb lean ground beef 85% or leaner – Try to go lean to keep the meal lighter. Healthline confirms it’s a great source of high-quality protein.
- 1 tsp onion powder
- ½ tsp garlic powder
- Salt and pepper to taste
- 4 large flour tortillas – You can sub in low-carb or whole wheat versions.
- 4 slices American cheese – Melts perfectly and gives that signature Big Mac flavor.
- 1 cup shredded iceberg lettuce
- ½ cup chopped pickles – Dill pickles add the classic tang.
- ¼ cup diced onion – Optional but highly recommended for that iconic bite.
Big Mac Sauce Ingredients:
- ½ cup mayo
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp sweet pickle relish
- ½ tsp paprika
- ½ tsp onion powder
Instructions
- Cook the Beef: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Season with onion powder, garlic powder, salt, and pepper.
- Make the Sauce: Stir together mayo, ketchup, mustard, relish, paprika, and onion powder. Adjust seasoning to taste.
- Warm the Tortillas: Heat tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the Wraps: Lay out tortillas. Place a slice of cheese on each, followed by a generous scoop of beef, then lettuce, pickles, onion, and a drizzle of Big Mac sauce.
- Roll and Serve: Fold in the sides and roll tightly. Slice in half or serve whole with extra sauce for dipping.
Notes
Chef Derek’s Secret Tips for Big Mac Wraps
- Toast the Inside of the Tortillas: Before assembling, lightly toast the inside of each tortilla with a smear of butter or a spritz of cooking spray. It adds a subtle crisp and helps prevent sogginess—especially if you’re meal prepping.
- Use Ice-Cold Lettuce: Crisp, chilled lettuce gives you that signature Big Mac crunch. I store shredded iceberg in the fridge wrapped in a paper towel to keep it ultra-fresh and dry before adding it in.
- Add a Thin Cheese Base First: Place your cheese directly onto the tortilla before the hot beef. It acts as a barrier and melts into the wrap like a dreamy, cheesy glue.
- Let the Beef Cool Slightly Before Wrapping: This keeps the lettuce from wilting and the sauce from breaking down. Give it 2–3 minutes off the heat before assembly.
- Make the Sauce Ahead of Time: Letting the Big Mac sauce sit for a few hours—or even overnight—intensifies the flavor. It gets creamier and more balanced with time.
- Seal the Edges Like a Crunchwrap: Want a crispier version? After wrapping, sear both sides on a skillet to lock everything in. It holds better for on-the-go meals and adds a golden finish.
- Double the Pickle, Skip the Bun Guilt: Big Mac fans know the pickles make the magic. Don’t be shy—layer generously for that zippy, fast food tang in every bite.