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Big Mac Wrap

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A delicious homemade twist on the classic Big Mac, wrapped for an easy, flavorful experience.

Ingredients

Scale
  • 1 lb ground beef (80/20 or lean)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp onion powder
  • 1 cup shredded lettuce (iceberg or romaine)
  • ¼ cup diced onion
  • ¼ cup sliced dill pickles
  • 4 slices American or cheddar cheese
  • 4 large flour tortillas (or low-carb wraps)
  • ½ cup mayonnaise
  • 1 tbsp ketchup
  • 1 tbsp sweet pickle relish
  • 1 tsp yellow mustard
  • 1 tsp white vinegar
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Pinch of paprika
  • Sesame seeds
  • Shredded cheddar
  • Sliced jalapeños (optional)

Instructions

  1. Cook the beef: In a large skillet over medium heat, add the ground beef, salt, black pepper, and onion powder. Cook until browned and cooked through, breaking it into smaller pieces with a spatula. Drain any excess fat and set aside.
  2. Make the Big Mac sauce: In a bowl, combine the mayonnaise, ketchup, sweet pickle relish, yellow mustard, white vinegar, garlic powder, onion powder, and a pinch of paprika. Mix until smooth and creamy.
  3. Warm the tortillas: Warm the flour tortillas in a dry skillet on low heat or microwave them for about 10 seconds.
  4. Assemble the wraps: On each tortilla, layer a portion of the cooked beef, a slice of cheese, shredded lettuce, diced onion, and sliced pickles. Drizzle the Big Mac sauce over the top.
  5. Optional – Toast the wraps: Toast the assembled wraps in a skillet for a few minutes on each side for extra crunchiness and to melt the cheese slightly.
  6. Serve: Slice the wraps in half and serve with extra sauce on the side for dipping. Sprinkle with sesame seeds and add jalapeños if desired.

Notes

These wraps are best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to two days.

Nutrition

Find it online: https://www.nailzspa.com/copycat-big-mac-wrap-recipe/

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