Description

Recreate the iconic Big Mac flavor at home with these quick, easy-to-make wraps. Featuring seasoned ground beef, melted cheese, crisp veggies, and a homemade tangy sauce, this recipe is perfect for busy weeknights or meal prep.

Ingredients

Scale

1 lb ground beef (80/20 lean-to-fat ratio recommended)
4 large flour tortillas (burrito-sized, 10–12 inches)
1 cup shredded cheddar cheese
4 slices Swiss cheese
1 head iceberg lettuce (finely shredded)
1/2 cup dill pickle chips
1/4 cup red onion (finely diced)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
Salt and black pepper to taste
1/2 cup mayonnaise
3 tbsp ketchup
2 tbsp sweet pickle relish
1 tbsp white vinegar
1 tsp sugar

Instructions

In a small bowl, whisk together mayonnaise, ketchup, sweet pickle relish, white vinegar, sugar, and 1/2 tsp garlic powder. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
In another small bowl, mix garlic powder, onion powder, paprika, salt, and black pepper to create the seasoning blend.
Heat a large skillet over medium-high heat. Add ground beef and break it into small, crumbly pieces with a spatula. Cook until browned and no pink remains.
Drain excess grease if necessary, then sprinkle the seasoning mix over the beef. Stir to combine and cook for another minute to bloom the spices. Remove from heat.
While the beef cooks, shred the iceberg lettuce and dice the red onion. Slice pickles if needed.
Warm the tortillas in a dry pan for 15-20 seconds per side or microwave for 30 seconds wrapped in a damp paper towel to make them pliable.
Lay a tortilla flat. Place Swiss cheese and shredded cheddar near the bottom edge. Top with warm beef, shredded lettuce, pickle slices, and diced onion.
Drizzle generously with the Big Mac sauce.
Fold the sides of the tortilla inward and roll tightly from the bottom up. Slice diagonally and serve immediately.

Notes

To prevent sogginess, ensure the beef is well-drained and keep cold veggies separate from hot beef until assembly. Use cheese as a barrier on the tortilla. The sauce tastes better if made ahead and refrigerated for at least 30 minutes. Do not freeze assembled wraps with fresh veggies; freeze beef and sauce separately instead.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 wrap
Calories: 550
Sugar: 8
Sodium: 800
Fat: 35
Saturated Fat: 12
Carbohydrates: 30
Fiber: 2
Protein: 28

Keywords: Big Mac wrap, copycat recipe, quick lunch, meal prep, ground beef wraps, homemade Big Mac sauce, easy dinner, comfort food