Easy Homemade Big Mac Wraps in 20 Minutes Recipe

Introduction

If you love the classic Big Mac flavors but want a quicker, handheld option, these Easy Homemade Big Mac Wraps are perfect. Ready in just 20 minutes, they combine juicy seasoned beef, fresh toppings, and a tangy special sauce all wrapped in a soft tortilla. It’s a delicious twist on a fast-food favorite that you can make at home.

Ingredients

• 1 lb ground beef (80/20 blend for juicier texture)
• 8 large flour tortillas (sturdy enough to hold everything)
• 2 cups shredded lettuce (pat dry to avoid sogginess)
• 1 cup shredded cheddar cheese (adds melty, savory goodness)
• 0.5 cup chopped onions (white or yellow work best)
• 0.5 cup dill pickles (chopped into small chunks)
• Salt and pepper (to season the beef)

• For the Big Mac Sauce:
• 0.5 cup mayonnaise (full-fat for best flavor)
• 2 tbsp sweet pickle relish (adds classic Big Mac sweetness)
• 1 tbsp yellow mustard (for that signature tang)
• 1 tsp white vinegar (balances out the sauce)
• 1 tsp garlic powder (adds depth)
• 1 tsp onion powder (essential for that familiar flavor)
• 1 tsp paprika (for color and warmth)

Instructions

1. Step 1: Make the Big Mac Sauce by whisking together mayonnaise, sweet pickle relish, yellow mustard, white vinegar, garlic powder, onion powder, and paprika in a mixing bowl. Chill the sauce while preparing the rest.
2. Step 2: Cook the ground beef in a large skillet over medium-high heat, breaking it up with a spatula. Season with salt and pepper. Cook until no pink remains, then drain any excess fat.
3. Step 3: Warm the tortillas by microwaving them between damp paper towels for 30 seconds or toasting briefly in a dry skillet until soft and pliable.
4. Step 4: Spread about 2 tablespoons of the Big Mac sauce over each tortilla. Add a generous scoop of cooked ground beef, then top with shredded lettuce, chopped onions, diced pickles, and shredded cheddar cheese.
5. Step 5: Roll each tortilla tightly into a wrap. Place them seam-side down in a dry skillet and toast for 2 to 3 minutes until the outside is golden and crisp.
6. Step 6: Slice the wraps diagonally and serve immediately, with extra Big Mac sauce on the side if desired.

Tips & Variations

• Use a blend of cheddar and mozzarella cheese for extra meltiness and a milder flavor.
• For a healthier version, substitute ground turkey or chicken for the beef.
• If you prefer spicier wraps, add a dash of hot sauce or cayenne pepper to the Big Mac sauce.
• Be sure to pat the lettuce dry to prevent sogginess inside the wrap.

Storage

Store any leftover wraps in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to preserve the crispy exterior or microwave briefly, though the wrap may soften. For best texture, assemble fresh before serving rather than store fully assembled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Big Mac sauce ahead of time?

Yes, the sauce can be made up to 3 days in advance and stored in an airtight container in the fridge. This allows the flavors to meld for an even better taste.

Can I use low-carb tortillas for this recipe?

Absolutely. Low-carb or whole wheat tortillas work well and can make the wrap healthier, though the texture might be slightly different. Just ensure they are sturdy enough to hold the fillings.

Easy Homemade Big Mac Wraps in 20 Minutes Recipe

Print Recipe

★★★★★

4.8 from 136 reviews

These Easy Homemade Big Mac Wraps capture the iconic flavors of a Big Mac in a quick, convenient wrap form. Juicy seasoned ground beef, crisp lettuce, onions, pickles, and melted cheddar cheese are all enhanced by a tangy, creamy Big Mac sauce. Ready in just 20 minutes, these wraps are perfect for a satisfying and portable meal.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 wraps 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Wraps

• 1 lb ground beef (80/20 blend for juicier texture)
• 8 large flour tortillas (sturdy enough to hold everything)
• 2 cups shredded lettuce (pat dry to avoid sogginess)
• 1 cup shredded cheddar cheese (adds melty, savory goodness)
• 0.5 cup chopped onions (white or yellow work best)
• 0.5 cup dill pickles (chopped into small chunks)
• Salt and pepper (to season the beef)

For the Big Mac Sauce

• 0.5 cup mayonnaise (full-fat for best flavor)
• 2 tbsp sweet pickle relish (adds classic Big Mac sweetness)
• 1 tbsp yellow mustard (for that signature tang)
• 1 tsp white vinegar (balances out the sauce)
• 1 tsp garlic powder (adds depth)
• 1 tsp onion powder (essential for that familiar flavor)
• 1 tsp paprika (for color and warmth)

Instructions

1. Make the Big Mac Sauce: In a mixing bowl, whisk together the mayonnaise, sweet pickle relish, yellow mustard, white vinegar, garlic powder, onion powder, and paprika until well combined. Chill the sauce in the refrigerator while you prepare the other ingredients to allow flavors to meld.
2. Cook the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a spatula. Season generously with salt and pepper. Cook until no pink remains and the beef is browned evenly, about 6-8 minutes. Drain excess fat to keep the wraps from becoming greasy.
3. Warm the Tortillas: To make the tortillas soft and pliable, microwave them between damp paper towels for about 30 seconds or briefly toast them in a dry skillet. This prevents tearing when rolling the wraps.
4. Assemble the Wraps: Lay a warmed tortilla flat, then spread 2 tablespoons of the Big Mac sauce evenly over it. Add a generous scoop of cooked ground beef, followed by shredded lettuce, chopped onions, diced pickles, and shredded cheddar cheese.
5. Roll and Toast: Roll the tortilla tightly to enclose the filling. Place each wrap seam-side down in a dry skillet over medium heat. Toast for 2 to 3 minutes per side, or until the wrap is golden brown and crispy, which also melts the cheese inside.
6. Serve and Enjoy: Remove the wraps from the skillet, slice them diagonally for easy eating, and serve with extra Big Mac sauce on the side for dipping.

Notes

• Patting the lettuce dry ensures your wrap stays crisp and avoids sogginess.
• Use 80/20 ground beef for the best balance of flavor and juiciness.
• To save time, the Big Mac sauce can be prepared up to a day in advance and refrigerated.
• If preferred, substitute flour tortillas with whole wheat or gluten-free tortillas.
• For extra meltiness, add cheese slices instead of shredded cheese before toasting.

Keywords: Big Mac wraps, ground beef wraps, homemade Big Mac sauce, easy lunch wraps, quick dinner, sandwich wraps