These Big Mac Wraps are stuffed with seasoned lean beef, tangy special sauce, crisp lettuce, melted cheddar, and crunchy pickles, all rolled up in a soft tortilla. I first made these on a busy Tuesday when I was craving that iconic burger flavor but didn't want to leave the house. The sauce came together in minutes, and the whole thing felt like a hug in wrap form.
They're quick to prep, easy to customize, and perfect for nights when you want something satisfying without spending an hour in the kitchen kind of like my Easy Potsticker Noodle Bowl Recipe or Creamy Cajun Chicken Pasta Recipe. If you love bold flavors and simple dinners, you'll want to keep these in your weekly rotation.
What Makes Big Mac Wraps So Good
Big Mac Wraps bring all the flavors you love from the classic burger but in a lighter, handheld form that's easier to meal prep and way more flexible. You get savory, perfectly seasoned beef with that tangy-sweet special sauce, plus the crunch of pickles and lettuce. The best part? You can make them ahead, freeze the beef, and assemble them fresh whenever a craving hits. They're packed with protein, lower in carbs than a traditional bun, and taste just as indulgent as the drive-thru version.
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Big Mac Wraps Ingredients
Here's everything you need to make these Big Mac Wraps from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Beef Filling:
- Lean ground beef: Forms the base of the filling and keeps the wraps hearty and satisfying. Using 90% lean or higher keeps them lighter.
- Garlic powder: Adds a savory, slightly sweet depth to the beef.
- Onion powder: Brings a mild, aromatic flavor that complements the garlic.
- Worcestershire sauce: Adds umami and a bit of tanginess to the beef, making it taste more complex.
- Salt: Enhances all the other flavors and keeps the beef well-seasoned.
- Pepper: Adds a subtle kick and balances the savory elements.
Special Sauce:
- Plain Greek yogurt: Adds creaminess and tang while keeping the sauce lighter than traditional mayo-heavy versions.
- Light mayonnaise: Gives the sauce its smooth, rich texture without too much heaviness.
- Ketchup: Brings sweetness and a hint of tomato flavor that's essential to the Big Mac taste.
- Yellow mustard or Dijon: Adds sharpness and a little zing to cut through the richness.
- Sweet pickle relish: The key to that classic Big Mac flavor, adding sweetness and crunch.
- Pickle juice: Boosts the tanginess and helps thin out the sauce just a bit.
- Garlic powder: Adds another layer of savory flavor to the sauce.
- Smoked paprika: Gives a subtle smoky hint that makes the sauce feel more special.
For Serving:
- High-protein wraps or tortillas: Holds everything together and adds extra protein if you use the high-protein kind.
- Shredded iceberg lettuce: Adds crunch and freshness to every bite.
- Shredded cheddar cheese: Melts slightly from the warm beef and adds a creamy, tangy finish.
- Diced or sliced dill pickles: Brings that signature crunch and briny flavor.
- Chopped onion: Adds sharpness and a bit of bite, though it's totally optional if you're not an onion fan.
How to Make Big Mac Wraps
Here's how to put these Big Mac Wraps together from start to finish.
Prepare the beef: Combine the ground beef with garlic powder, onion powder, salt, pepper, and Worcestershire sauce in a bowl. Mix gently with your hands or a spoon, then form the mixture into thin patties. Heat a skillet over medium-high heat and pan-fry each patty for about 2 minutes per side until browned and cooked through. Once done, roughly chop the patties into bite-sized pieces for the wraps.
Cook the beef: If you're skipping the patty step, just add the ground beef directly to a hot skillet and break it up with a spatula. Sprinkle in the garlic powder, onion powder, salt, and pepper, and cook until the beef starts to brown. Add the Worcestershire sauce and optional onions, stirring occasionally. Let the beef cook until it's nicely browned and gets a little crispy around the edges, about 8 to 10 minutes. Set it aside to cool slightly.
Make the special sauce: In a small bowl, whisk together the Greek yogurt, light mayonnaise, ketchup, mustard, pickle relish, pickle juice, garlic powder, and smoked paprika. Taste it and adjust the sweetness or tanginess by adding a bit more relish or mustard, depending on what you like.
Warm the wraps: Place the tortillas in the microwave for about 10 to 15 seconds, or warm them in a dry skillet for a few seconds on each side. This makes them easier to roll and keeps them soft.
Assemble the wraps: Lay each wrap flat and spread a generous layer of special sauce down the center. Pile on the cooked beef, followed by shredded lettuce, cheddar cheese, pickles, and onions if you're using them. Don't overfill, or they'll be hard to roll.
Wrap it up: Fold in the sides of the tortilla, then roll it tightly from the bottom up, like you're making a burrito. Tuck in the edges as you go to keep everything secure.
Optional toasting: If you want a crispy, golden finish, heat a clean skillet over medium heat. Place the wrapped tortillas seam-side down and toast for 1 to 2 minutes on each side until they're golden and slightly crispy. This step is optional but adds a nice texture.
Equipment For Big Mac Wraps
- Large skillet
- Mixing bowls (one medium, one small)
- Whisk or spoon
- Measuring spoons and cups
- Spatula
- Microwave or stovetop for warming wraps
Substitutions and Variations
Crispy Patties Version: If you want a more authentic burger texture, form the seasoned beef into very thin patties and smash them in a hot skillet. Sear for about 2 minutes per side until they're crispy and browned, then chop them up for the Big Mac Wraps.
Spicy Option: Stir in a teaspoon of hot sauce or sriracha into the beef while it's cooking, or mix some into the special sauce for an extra kick.
Low-Carb Alternative: Skip the tortillas and use large iceberg or butter lettuce leaves as wraps instead. They're crisp, refreshing, and cut way down on carbs.
Add Char: Toast your assembled wraps on a grill pan for 1 to 2 minutes per side. The grill marks add a smoky flavor and make them look a little fancier.
Swap the Cheese: Try pepper jack for heat, Swiss for a milder flavor, or even American cheese slices for a true Big Mac vibe.
How to Store BigBig Mac Wraps
Store leftover beef and sauce separately in airtight containers in the fridge for up to 3 days. The Big Mac Wraps themselves are best assembled fresh, but if you need to store assembled wraps, wrap them tightly in foil or plastic wrap and keep them in the fridge for up to 1 day. Reheat them in a skillet over medium heat for a minute or two on each side to warm them through and crisp up the tortilla.
Make-Ahead Tip: You can prep both the beef and the sauce up to 3 days ahead of time. Just store them in separate containers in the fridge. When you're ready to eat, reheat the beef in a skillet or microwave, and keep the sauce in a sealed jar. The cooked beef also freezes beautifully for up to 3 months. Thaw it in the fridge overnight and reheat before assembling.
Serving Suggestions
These Big Mac Wraps are filling enough to be a complete meal on their own, but here are a few ideas to round things out:
With crispy fries or sweet potato fries: The classic pairing. Bake a batch of frozen fries or make your own for that full burger-and-fries experience.
Alongside a fresh salad: A simple green salad with a tangy vinaigrette balances the richness of the wraps.
With pickles and chips: Keep it casual with dill pickle spears and your favorite potato chips on the side.
Dipped in extra sauce: Make a double batch of the special sauce and use it as a dipping sauce for the wraps or any side you're serving. It's that good.
Expert Tips
Don't skip the Worcestershire sauce. It adds a depth of flavor that makes the beef taste more complex and savory, almost like it's been marinated.
Use room-temperature wraps. Cold tortillas are more likely to crack when you roll them. A quick warm-up makes them pliable and easier to work with.
Drain excess grease if needed. If your beef releases a lot of fat, spoon some of it out before adding the Worcestershire sauce. This keeps the Big Mac Wraps from getting greasy.
Toast for extra texture. The optional toasting step makes a huge difference. It crisps up the outside and keeps everything warm and melty inside.
Customize the toppings. If someone in your house doesn't like pickles or onions, leave them out. These Big Mac Wraps are super forgiving, so feel free to adjust based on your preferences. Similar to how I tweak my Chicken Ricotta Meatballs in Creamy Spinach Alfredo, you can make these your own.
FAQ
How to do big mac wraps?
Brown seasoned ground beef in a skillet, whisk together a simple special sauce with Greek yogurt, mayo, ketchup, mustard, and relish, then assemble everything in a warm tortilla with lettuce, cheese, and pickles. Roll it up like a burrito and you're done. It's super straightforward and takes less than an hour.
Can you freeze Big Mac wraps?
You can freeze the cooked beef for up to 3 months in an airtight container or freezer bag. I don't recommend freezing assembled wraps because the lettuce and sauce don't hold up well. Instead, freeze the beef, then thaw and reheat it when you're ready to make fresh wraps.
What is a Big Mac wrap?
A Big Mac wrap is a healthier, handheld version of the classic Big Mac burger. It has all the same flavors seasoned beef, special sauce, lettuce, cheese, and pickles but it's wrapped in a tortilla instead of a bun. It's lighter, easier to meal prep, and just as satisfying.
Is Big Mac Sauce basically Thousand Island Dressing?
They're similar, but not quite the same. Big Mac Wraps sauce is tangier and has more mustard and pickle flavor, while Thousand Island is sweeter and usually has more ketchup. The Greek yogurt in this version also makes it a bit lighter and less heavy than traditional Thousand Island.
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Pairing
These are my favorite dishes to serve with Big Mac Wraps
Big Mac Wraps
Ingredients
- 1 lb lean ground beef about 450-500 gramsv 90% lean or higher
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 teaspoons Worcestershire sauce
- ⅔ teaspoon salt
- ¼ teaspoon pepper
- 2-3 tablespoons plain Greek yogurt 1 - 1.5 oz or 30-40 grams
- 1.5 tablespoons light mayonnaise about 20 grams
- 1 tablespoon ketchup 0.5 oz or 15 grams
- 1 teaspoon yellow mustard or Dijon
- 1 tablespoon sweet pickle relish 0.5 oz or 15 grams
- ½ teaspoon pickle juice optional
- ¼ teaspoon garlic powder
- Pinch of smoked paprika
- 4 large high-protein wraps or flour/whole wheat tortillas
- 1.5 cups shredded iceberg lettuce
- ½ cup shredded cheddar cheese
- ½ cup diced or sliced dill pickles
- ¼- ⅓ cup chopped onion optional
Instructions
- Combine the ground beef with garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Brown the beef in a skillet, breaking it up into crumbles, until it's nicely cooked and slightly crispy around the edges.
- For the sauce, mix together the Greek yogurt, mayonnaise, ketchup, mustard, pickle relish, pickle juice (if using), garlic powder, and smoked paprika in a bowl. Taste and adjust the seasoning if needed.
- Warm the wraps by briefly heating them in a microwave or on a skillet.
- To assemble, spread a generous amount of sauce onto each wrap. Then, layer on the cooked beef, lettuce, cheese, pickles, and optional onions.
- Roll each wrap tightly like a burrito, ensuring all fillings stay inside.
- Optionally, toast the wraps in a hot skillet for 1-2 minutes per side for a crispy finish.
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