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Big Mac Wrap

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A nostalgic take on the classic Big Mac, this wrap combines juicy beef, creamy sauce, and fresh veggies for a quick and easy meal.

Ingredients

Scale
  • 1 pound lean ground beef (85-90%)
  • Large flour tortillas (10-12 inch)
  • Big Mac sauce (homemade or store-bought)
  • Mayonnaise
  • Ketchup
  • Yellow mustard
  • Sweet pickle relish
  • White vinegar
  • Onion powder
  • Garlic powder
  • Paprika
  • Shredded iceberg lettuce
  • Diced white onion
  • Dill pickle slices (or chopped)
  • American cheese slices
  • Cooking oil (olive oil or vegetable oil)

Instructions

  1. Prepare Your Big Mac Sauce: In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, onion powder, garlic powder, and paprika. Cover and refrigerate while preparing the other components.
  2. Cook the Ground Beef: Heat a large skillet over medium-high heat. Add a tablespoon of cooking oil, crumble in the ground beef, and cook until fully browned (about 5-7 minutes). Drain excess grease and season with salt and black pepper to taste.
  3. Warm the Tortillas: Heat a dry skillet over medium heat for about 15-20 seconds per side or microwave the tortillas wrapped in a damp paper towel for 30-45 seconds.
  4. Assemble Your Wraps: Lay a warm tortilla flat, spread Big Mac sauce across the center, spoon cooked ground beef over the sauce, and add American cheese, shredded lettuce, diced onion, and dill pickle slices.
  5. Roll the Wraps: Fold in the sides of the tortilla over the filling, then tightly roll from the bottom edge upwards.
  6. Optional – Grill for Extra Crunch: Heat a clean skillet over medium heat, place wraps seam-side down, and cook for 2-3 minutes per side until golden brown and crispy.
  7. Serve Immediately: Slice wraps in half diagonally and serve hot.

Notes

These wraps pair beautifully with a fresh side salad or crispy sweet potato fries. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

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