Description

This Big Mac Wrap recipe transforms the classic fast-food favorite into a convenient, handheld wrap that’s perfect for lunch or dinner. Featuring a savory ground beef filling seasoned with iconic Big Mac spices, crisp iceberg lettuce, tangy dill pickles, and a creamy homemade Big Mac sauce, all wrapped in warm flour tortillas. Easy to assemble and customizable, it’s a delicious way to enjoy Big Mac flavors without the bun.

Ingredients

Scale

For the Wraps

4 large flour tortillas
1 pound ground beef (80/20 blend recommended for flavor)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

For the Big Mac Sauce

1 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon yellow mustard
1 tablespoon white wine vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon sugar

For the Toppings

1 cup shredded iceberg lettuce
1/2 cup finely diced white onion
1/2 cup dill pickle slices, thinly sliced
Sesame seeds (for garnish, optional)

Instructions

Prepare the Big Mac Sauce: In a medium bowl, combine mayonnaise, sweet pickle relish, yellow mustard, white wine vinegar, garlic powder, onion powder, paprika, and sugar. Whisk until smooth and creamy. Taste and adjust seasonings as desired. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow flavors to meld.
Cook the Beef: Place a large skillet over medium-high heat. Add ground beef and break it up with a spatula. Cook, stirring occasionally, until browned and cooked through. Drain off any excess grease.
Season the Beef: Add salt, pepper, garlic powder, and onion powder to the cooked ground beef. Stir well to combine and cook for another minute or two, until spices are fragrant. Remove from heat.
Prepare the Toppings: Shred the iceberg lettuce into thin strips. Finely dice the white onion. Thinly slice the dill pickle slices.
Assemble the Wraps: Warm the flour tortillas. Lay one tortilla flat and spread a generous amount of Big Mac sauce evenly over it, leaving a small border.
Add Toppings: Top the sauce layer with shredded iceberg lettuce, diced white onion, and thinly sliced dill pickles.
Add Beef: Spoon a generous amount of the seasoned cooked ground beef over the pickles.
Fold the Tortilla: Carefully fold in the sides of the tortilla.
Roll the Wrap: Tightly roll up the tortilla from the bottom, keeping the filling tucked inside.
Repeat: Repeat steps 5-9 for the remaining tortillas.
Serve: If desired, toast the wraps in a dry skillet over medium heat for a minute or two per side, until lightly golden brown and crispy. Cut each wrap in half diagonally. Garnish with sesame seeds, if desired. Serve immediately.

Notes

Using 80/20 ground beef ensures a juicy and flavorful filling.
Allowing the Big Mac sauce to chill helps the flavors develop fully.
To make the wraps gluten-free, substitute the flour tortillas with gluten-free tortillas.
For extra crispness, toast the wraps as instructed before serving.
Customize the spice levels by adjusting the black pepper and paprika quantities.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Lunch
Method: Stovetop
Cuisine: American

Keywords: Big Mac wrap, homemade Big Mac, ground beef wrap, easy lunch recipe, copycat Big Mac sauce