Big Mac Wrap Recipe (Easy 20 Minute Dinner)
This Big Mac wrap is what happens when a fast food craving meets a busy weeknight. It has seasoned ground beef, melty cheese, crunchy lettuce, pickles and that famous tangy special sauce, all rolled up in a tortilla and toasted until golden. The first time I made these, my family ate them faster than I could make them. Now they are on our dinner rotation almost every week.
Quick answer: To make a Big Mac wrap, brown 1 lb (450g) of ground beef with onion and season it with salt, pepper and garlic powder. Lay a slice of cheese on a large flour tortilla, add the beef, shredded lettuce, diced pickles, onion and homemade special sauce, then fold it up. Toast it seam side down in a hot pan for 2 minutes per side, with sesame seeds pressed on the outside.
The whole thing takes about 20 minutes and makes 4 big wraps.
Why You Will Love These Big Mac Wraps?
- They taste just like the burger. The homemade special sauce is really what makes it, and it takes 2 minutes to stir together.
- They are fast. About 20 minutes from start to finish, with only one pan for the beef and one for toasting.
- They are cheaper than takeout. Four big wraps cost less than two fast food meals.
- Kids and adults both love them. They are easy to hold, fun to eat and very filling.
- You can make them your way. Swap the beef, go low carb, or turn them into a bowl.
Ingredients
This makes 4 large wraps.
For the beef
- 1 lb (450g) ground beef (80% or 85% lean)
- ½ small onion, finely diced
- ½ tsp garlic powder
- ½ tsp salt and ¼ tsp black pepper
For the wraps
- 4 large flour tortillas (10 inch / 25 cm)
- 4 slices American cheese (or cheddar slices in the UK)
- 2 cups (about 100g) finely shredded iceberg lettuce
- ¼ cup (35g) dill pickles, finely chopped
- 2 tbsp white onion, very finely diced
- 1 tbsp sesame seeds
- 1 tbsp oil or butter for toasting
How to Make the Special Sauce?
This sauce is the star, so do not skip it. I always make a double batch because we use it on everything.
- ½ cup (115g) mayonnaise
- 2 tbsp sweet pickle relish
- 1 tbsp yellow mustard
- 1 tsp white vinegar
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
How to make it: Stir everything together in a small bowl until smooth. If you have time, let it sit in the fridge for 30 minutes. The flavors blend and it tastes even more like the real thing.
UK note: If you cannot find sweet pickle relish, finely chop some sweet gherkins or bread and butter pickles and add a small pinch of sugar.
How to Make Big Mac Wraps (Step by Step)
- Cook the beef. Heat a large skillet over medium high heat. Add the ground beef and onion and cook for 6 to 8 minutes, breaking the meat into small crumbles, until browned and cooked through. Season with garlic powder, salt and pepper. Drain any extra fat.
- Warm the tortillas. Heat each tortilla in the microwave for 10 to 15 seconds, or in a dry pan for a few seconds per side. Warm tortillas fold without cracking.
- Add the cheese first. Lay one slice of cheese in the middle of each tortilla. Putting the cheese on first means it melts from the heat of the beef.
- Build the wrap. Spoon a quarter of the beef on top of the cheese. Add a big drizzle of special sauce, then the lettuce, pickles and diced onion.
- Fold it up. Fold in the two sides, then roll it up tightly from the bottom like a burrito.
- Add the sesame seeds. Brush the outside of each wrap lightly with oil or water and sprinkle with sesame seeds. Press gently so they stick. This gives it that burger bun look and a nutty crunch.
- Toast it. Heat the oil or butter in a clean pan over medium heat. Place the wraps seam side down and cook for about 2 minutes, until golden. Flip and toast the other side for 1 to 2 minutes.
- Serve. Cut each wrap in half and serve with extra sauce for dipping.
My tip for keeping the lettuce crisp
Toasting the wrap can make the lettuce wilt a little. If you like it super crunchy, toast the wrap with just the beef, cheese and sauce inside, then open the end and stuff in the cold lettuce and pickles right before eating. It is a little messier, but so good.
Easy Variations to Try
Once you have made the classic version, try one of these. They are all ways I have made it at home.
Smash burger tacos
This version went viral online, and for good reason. Instead of browning crumbled beef, press a thin layer of raw ground beef (about 2 oz / 55g) right onto a small tortilla. Place it meat side down in a hot pan and cook for 3 to 4 minutes until crispy. Flip, add cheese, cook 1 more minute, then fold like a taco and fill with sauce, lettuce and pickles.
Low carb Big Mac wrap
Use a low carb tortilla, or skip the tortilla and wrap everything in big iceberg lettuce leaves. The special sauce is already low in carbs if you use a sugar free relish.
Big Mac bowl
Put shredded lettuce in a bowl and top it with the beef, cheese, pickles, onion, a few cherry tomatoes and lots of sauce. This is great for meal prep and lunch boxes.
Chicken or turkey version
Swap the beef for ground chicken or turkey. Add 1 tbsp of oil when you cook it and a pinch of smoked paprika for extra flavor.
Air fryer Big Mac wraps
Brush the outside of the wraps with oil and add the sesame seeds. Air fry seam side down at 375°F (190°C) for 5 to 6 minutes, flipping halfway, until golden and crisp.
Big Mac quesadillas
Fill half a tortilla with beef, cheese and a little sauce. Fold it over and cook until golden on both sides. Serve the lettuce, pickles and extra sauce on the side for dipping.
What to Serve with Big Mac Wraps?
- Air fryer French fries or sweet potato fries
- Onion rings
- A simple coleslaw
- Corn on the cob
- A crunchy side salad with ranch
- Homemade potato wedges
Tips for the Best Big Mac Wraps
- Chop the fillings small. Finely shredded lettuce and tiny pickle pieces make the wrap easier to roll and every bite taste the same.
- Do not overfill. It is tempting, but too much filling makes the wrap burst when you roll or toast it.
- Drain the beef well. Extra grease makes the tortilla soggy.
- Use large tortillas. A 10 inch (25 cm) tortilla gives you enough room to fold the sides in.
- Make the sauce ahead. It tastes better after resting and keeps in the fridge for up to 1 week.
Can You Meal Prep Big Mac Wraps?
Yes, but you need to keep things separate so nothing gets soggy.
- Cook the beef and let it cool. Store it in a container in the fridge for up to 4 days.
- Keep the special sauce in a small jar for up to 1 week.
- Store the lettuce, pickles and onion in another container.
- When you are ready to eat, reheat the beef, build the wrap and toast it. Dinner is ready in 5 minutes.
I do not recommend freezing finished wraps because the lettuce and sauce do not freeze well. You can freeze the cooked, seasoned beef for up to 3 months.
Big Mac Wrap FAQs
What is in a Big Mac wrap?
A Big Mac wrap has seasoned ground beef, American cheese, shredded lettuce, pickles, diced onion and special sauce, rolled in a flour tortilla and toasted with sesame seeds on the outside.
What is Big Mac sauce made of?
This homemade version is made from mayonnaise, sweet pickle relish, yellow mustard, white vinegar, onion powder, garlic powder and paprika. It tastes creamy, tangy and a little sweet.
How many calories are in a Big Mac wrap?
It depends on the tortilla, the beef and how much sauce you use. As a rough guide, one wrap made with this recipe is around 600 to 700 calories. Use leaner beef, a smaller tortilla and less sauce to bring it down.
Can I make Big Mac wraps ahead of time?
You can prep all the parts ahead, but it is best to build and toast the wraps right before eating. Assembled wraps get soggy if they sit too long.
Do I have to toast the wraps?
No, but I really recommend it. Toasting seals the wrap shut, crisps the tortilla and toasts the sesame seeds, so it tastes much more like a real burger.
Final Thoughts
These Big Mac wraps are one of those dinners that make everyone happy. They are quick, fun and taste like a treat, but you know exactly what is in them. Make a double batch of the sauce, keep it in the fridge, and you are always 20 minutes away from a fast food style night at home.
