Big Mac Wrap: The Ultimate Recipe and Guide Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 wraps 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
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
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 around the edges.
- Add Toppings: Top the sauce with shredded iceberg lettuce, diced white onion, and thinly sliced dill pickles.
- Add Beef: Spoon a generous amount of the cooked and seasoned ground beef evenly over the pickles.
- Fold the Wrap: Carefully fold in the sides of the tortilla to enclose the fillings.
- Roll the Wrap: Tightly roll up the tortilla from the bottom, keeping the filling tucked inside to ensure none spills out.
- Repeat: Repeat steps 5 through 9 for the remaining tortillas and ingredients.
- 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
