Description

This Big Mac wrap recipe is a healthier twist on the iconic fast-food burger, perfect for quick weeknight meals or game-day spreads. Made with seasoned ground beef, crisp lettuce, cheddar cheese, pickles, onions, and a homemade special sauce, all wrapped in a warm tortilla, it delivers bold flavor in every bite. Customize it to fit any diet—low-carb, vegetarian, or gluten-free—and enjoy classic Big Mac taste in a fraction of the time and calories.

Ingredients

1 pound ground beef
Salt and black pepper, to taste
4 large flour tortillas
1 cup shredded iceberg lettuce
1 cup shredded cheddar cheese
½ cup diced pickles
½ cup diced onions

For the Big Mac sauce:

½ cup mayonnaise
2 tablespoons ketchup
2 tablespoons sweet pickle relish
1 teaspoon yellow mustard
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon white vinegar

Instructions

In a skillet over medium heat, cook the ground beef until browned and cooked through. Season with salt and pepper. Drain any excess grease and set aside.

In a small bowl, mix together all the Big Mac sauce ingredients until well combined. Set aside.

Warm the flour tortillas slightly in a dry skillet or microwave to make them easier to fold.

Spread a spoonful of Big Mac sauce onto the center of each tortilla.

Layer on shredded lettuce, cooked ground beef, cheddar cheese, diced pickles, and onions.

Drizzle a little more sauce on top, then fold the tortilla like a burrito—fold in the sides, then roll up tightly from the bottom.

Slice in half if desired and serve immediately, or grill the wraps in a skillet seam-side down for 1-2 minutes to crisp them up.

Notes

To mimic the sesame seed bun, sprinkle toasted sesame seeds inside the wrap or on the outside before grilling.
Use freshly shredded cheese for better melting and cleaner flavor.
Sauce can be made up to a week ahead—store in an airtight jar for convenience.
Add a spoonful of diced tomatoes or hot sauce for an extra flavor boost.
Grilling the wrap after assembly adds a crispy texture and helps seal the edges.