Big Mac Wraps
Enjoy the classic flavors of a Big Mac in a quick and easy wrap. Perfect for busy weeknights or casual gatherings.
Ingredients
For the Beef
- 1 lb ground beef (80/20 for extra juiciness) Use 80/20 ground beef for a juicier wrap.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Wraps
- 4 large flour tortillas (burrito-size) Burrito-sized tortillas work best.
- 1 cup shredded lettuce Use fresh, crisp lettuce.
- 1/2 cup diced white onion
- 1/2 cup shredded cheddar cheese
- 1/2 cup dill pickle slices
- 1/4 cup sesame seeds (optional, for garnish) Optional for garnish to mimic Big Mac buns.
For the Special Sauce
- 1/2 cup mayonnaise
- 2 tbsp sweet pickle relish
- 1 tbsp yellow mustard
- 1 tsp white vinegar
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
Cook the Beef
- In a skillet over medium heat, cook the ground beef until browned, crumbling it as it cooks. After it’s cooked, drain any excess fat. Stir in garlic powder, onion powder, salt, and black pepper, then set the mixture aside.
Make the Special Sauce
- In a bowl, combine mayonnaise, sweet pickle relish, yellow mustard, white vinegar, paprika, garlic powder, and onion powder. Mix until smooth and creamy.
Assemble the Wraps
- Lay out each tortilla on a clean surface. Spread a generous layer of the special sauce in the center of the tortilla. Top with seasoned beef, shredded lettuce, diced onion, shredded cheddar cheese, and dill pickle slices.
Roll It Up
- To roll your wrap, fold in the sides of the tortilla and then roll it from the bottom up into a tight wrap. For extra touch, press the outer surface into sesame seeds.
Serve and Enjoy
- Slice the wrap in half for easy serving, and enjoy warm or cold!
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. For freezing, wrap tightly in plastic wrap and aluminum foil and freeze for up to 2 months.