Big Mac Wrap: The Ultimate Recipe and Guide Recipe

Introduction

The Big Mac Wrap is a fun and easy twist on the classic burger, wrapping all the iconic flavors into a convenient handheld meal. Loaded with seasoned beef, tangy Big Mac sauce, and fresh toppings, it’s perfect for lunch or a casual dinner. Ready in under an hour, this recipe brings all the taste without the bun.

Ingredients

• 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
• 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
• 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

1. Step 1: 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 if needed. Cover and refrigerate for at least 30 minutes to let the flavors meld.
2. Step 2: Cook the Beef. Heat a large skillet over medium-high heat. Add ground beef and break it up with a spatula. Cook, stirring occasionally, until browned and fully cooked. Drain any excess grease.
3. Step 3: Season the Beef. Sprinkle salt, black pepper, garlic powder, and onion powder over the cooked beef. Stir well and cook for another minute or two until the spices are fragrant. Remove from heat.
4. Step 4: Prepare the Toppings. Shred the iceberg lettuce into thin strips. Finely dice the white onion. Thinly slice the dill pickles.
5. Step 5: Assemble the Wraps. Warm the flour tortillas briefly to make them pliable. Lay one tortilla flat and spread a generous amount of Big Mac sauce evenly, leaving a small border around the edges.
6. Step 6: Add a layer of shredded lettuce, diced onion, and sliced pickles over the sauce.
7. Step 7: Spoon a generous portion of the seasoned ground beef over the toppings.
8. Step 8: Fold in the sides of the tortilla carefully.
9. Step 9: Tightly roll the tortilla from the bottom up, keeping the filling secure inside.
10. Step 10: Repeat steps 5 through 9 to make the remaining wraps.
11. Step 11: Serve. Optionally, toast the wraps in a dry skillet over medium heat for 1-2 minutes per side until golden and crisp. Cut each wrap in half diagonally. Garnish with sesame seeds if you like, and serve immediately.

Tips & Variations

• For extra crunch, add some shredded cheddar or American cheese inside the wrap.
• Swap the ground beef for ground turkey or plant-based meat for a leaner or vegetarian option.
• If you like it spicy, add a dash of hot sauce or some chopped jalapeños to the Big Mac sauce.
• Use whole wheat or spinach tortillas to add more fiber and color.

Storage

Store any leftover Big Mac Wraps in an airtight container in the refrigerator for up to 2 days. To reheat, unwrap and warm in a dry skillet over medium heat until heated through and crisped, or microwave briefly, though the tortilla will be softer. It’s best enjoyed fresh for optimal flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Big Mac sauce ahead of time?

Yes, the Big Mac sauce can be made up to 2 days in advance and kept refrigerated. This allows the flavors to blend well.

What’s the best way to prevent the tortilla from tearing?

Warm tortillas briefly before assembling to make them pliable and less likely to crack when folding and rolling.

Big Mac Wrap: The Ultimate Recipe and Guide Recipe

Print Recipe

★★★★★

4.4 from 119 reviews

This Big Mac Wrap recipe transforms the classic Big Mac flavors into a convenient, handheld wrap. Featuring seasoned ground beef, homemade Big Mac sauce, crispy iceberg lettuce, diced onions, and tangy pickles all wrapped in warm flour tortillas, this recipe delivers all the iconic taste in a fresh and satisfying way. Perfect for lunch or a casual dinner, these wraps can also be lightly toasted for a crispy finish.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 wraps 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

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

1. 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.
2. 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.
3. 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.
4. Prepare the Toppings: Shred the iceberg lettuce into thin strips. Finely dice the white onion. Thinly slice the dill pickle slices.
5. 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 around the edges.
6. Add Toppings: Top the sauce with shredded iceberg lettuce, diced white onion, and thinly sliced dill pickles.
7. Add Beef: Spoon a generous amount of the cooked and seasoned ground beef evenly over the pickles.
8. Fold the Wrap: Carefully fold in the sides of the tortilla to enclose the fillings.
9. Roll the Wrap: Tightly roll up the tortilla from the bottom, keeping the filling tucked inside to ensure none spills out.
10. Repeat: Repeat steps 5 through 9 for the remaining tortillas and ingredients.
11. Serve: If desired, toast the wraps in a dry skillet over medium heat for 1-2 minutes per side until lightly golden brown and crispy. Cut each wrap in half diagonally, sprinkle with sesame seeds if desired, and serve immediately.

Notes

• For a lower calorie version, use ground turkey or chicken instead of beef.
• The wrap can be made ahead and refrigerated; toast before serving for best texture.
• Adjust the seasoning in the Big Mac sauce to your preference, adding more mustard or relish for tanginess.
• Use gluten-free tortillas if a gluten-free diet is required.
• Adding a slice of cheese inside the wrap is optional but can boost richness.

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