Name: Big Mac Wraps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound lean ground beef; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 4 large flour tortillas; 2 cups shredded lettuce; 1/3 cup diced onion; 1/2 cup dill pickle slices; 1 cup shredded cheddar cheese; 1/2 cup mayonnaise; 2 tablespoons ketchup; 1 tablespoon yellow mustard; 2 tablespoons sweet relish; 1 teaspoon white vinegar; 1/2 teaspoon onion powder; 1/4 teaspoon paprika

Jump to Recipe·Leave a Review

I enjoy turning classic Big Mac flavors into a lighter, hand-held wrap that satisfies my fast-food cravings without feeling heavy. This version is quick to make, comforting, and perfect for lunch, dinner, or even a snack. Big Mac Wraps

Why You’ll Love This Recipe

I appreciate how this wrap delivers all the nostalgic Big Mac elements—seasoned beef, crisp lettuce, onions, pickles, cheddar cheese, and tangy special sauce—while being easier and fresher than takeout. I make it in under 30 minutes, and it always becomes a family favorite. It also works great for meal prep.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

• 1 pound lean ground beef
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 4 large flour tortillas
• 2 cups shredded lettuce
• 1/3 cup diced onion
• 1/2 cup dill pickle slices
• 1 cup shredded cheddar cheese

For the special sauce:
• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 2 tablespoons sweet relish
• 1 teaspoon white vinegar
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika

Directions

I season the ground beef with salt, pepper, and garlic powder, then cook it in a skillet over medium heat until browned. I drain any excess grease if needed.
I mix the mayonnaise, ketchup, mustard, relish, vinegar, onion powder, and paprika in a small bowl to create the special sauce.
I warm the tortillas so they’re soft and easy to fold.
I layer shredded lettuce onto each tortilla, then add the cooked beef, diced onions, pickles, and cheddar cheese.
I spoon the special sauce over the filling.
I fold the tortilla tightly into a wrap. If I want a crisp exterior, I toast it lightly in a skillet.

Servings And Timing

This recipe makes 4 wraps.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• I replace ground beef with ground turkey for a lighter option.
• I use whole-wheat or low-carb tortillas depending on what I have available.
• I add tomato slices for extra freshness.
• I turn it into a lettuce wrap when I want a gluten-free version.
• I swap cheddar for pepper jack when I want extra spice.

Storage/Reheating

I refrigerate leftover cooked beef and sauce separately for up to 3 days. When I want another wrap, I reheat the beef in a skillet or microwave, then assemble with fresh lettuce, onion, and pickles. If I store a fully assembled wrap, I warm it briefly in a skillet, knowing the vegetables will soften a bit.

FAQs

How can I keep the wraps from getting soggy?

I assemble them right before eating and avoid adding too much sauce. Sometimes I drizzle the sauce on top after warming the wrap.

Can I make these wraps ahead of time?

I prepare the beef and sauce early, then assemble fresh when ready to serve to maintain the crunch.

Can I freeze the beef?

I freeze the cooked beef mixture, but not the assembled wraps, because the vegetables don’t freeze well.

What size tortillas work best?

I prefer 8- to 10-inch flour tortillas because they wrap tightly without tearing.

Can I lighten the special sauce?

I use light mayonnaise or half mayo/half Greek yogurt to reduce calories while keeping flavor.

Conclusion

I enjoy making these Big Mac wraps whenever I crave a quick, satisfying, and nostalgic meal. They’re easy to prepare, customizable, and perfect for busy days or simple family dinners. This recipe always gives me that classic Big Mac taste in a fresher, homemade way.