Big Mac Wraps

If you’re a Big Mac lover (and let’s be honest—who isn’t?), you are going to fall hard for these Big Mac Wraps. They’re all the crave-worthy flavors of that iconic burger—savory beef, crunchy lettuce, tangy pickles, and that famous sauce—bundled up into a warm tortilla for an easier, mess-free way to indulge. And the best part? You can whip these up in under 30 minutes!

I made these for the first time on a busy weeknight when I was craving fast food but didn’t feel like leaving the house. You know those nights where takeout sounds tempting, but your fridge is full of ingredients begging to be used? This recipe was born on one of those evenings, and now it’s a regular in our dinner rotation. It’s kid-approved, husband-approved, and definitely leftover-approved too.

Whether you’re prepping lunches for the week or feeding a hungry family in a hurry, these wraps are a delicious, practical solution. Plus, they’re super customizable—add more cheese, go light on the pickles, or even swap the tortilla for lettuce wraps if you’re cutting carbs. Trust me, once you try this Big Mac wrap style, there’s no going back.

Ingredients You’ll Need

For the Big Mac Sauce:

• ½ cup mayonnaise

• ¼ cup finely diced dill pickles

• 1 tablespoon mustard

• 3 tablespoons ketchup

• ½ teaspoon paprika

For the Wraps:

• 1 yellow onion, diced (you’ll use this in two parts)

• 1 pound ground beef

• Salt, pepper, and garlic powder (to taste – optional but recommended)

• 4 soft taco-size tortillas

• ½ cup shredded lettuce

• ½ cup sliced dill pickles

• ½ cup shredded cheddar cheese

STEP 1: Make the Signature Big Mac Sauce

If you’ve never made your own burger sauce before, don’t worry—it’s ridiculously easy and way tastier than anything store-bought. In a small bowl, combine the mayo, diced pickles, mustard, ketchup, and paprika. Mix it all together until it’s smooth and creamy. That’s it! You’ve got yourself a homemade Big Mac sauce that takes everything up a notch.

Go ahead and pop the bowl in the fridge while you prep the rest. This gives the flavors time to come together and intensify. Bonus: You can make the sauce up to a week ahead and store it in an airtight container in the fridge.

STEP 2: Cook the Ground Beef and Onions

In a medium skillet over medium heat, add your ground beef and half of the diced onion. The other half will be used raw in the wrap to add crunch and a punch of fresh onion flavor—kind of like the real Big Mac. Cook the beef until it’s browned and crumbled, and the onions have softened. It should take about 7-10 minutes.

Season the beef with salt, pepper, and garlic powder if you like (I always do—it brings out the flavor beautifully). If there’s any excess grease, go ahead and drain it off.

Once the beef is cooked and seasoned to your liking, transfer it to a bowl for easier assembly later on. This is where your kitchen starts to smell really good.

STEP 3: Get Your Assembly Line Ready

Now that your components are prepped, it’s time to build these delicious wraps. Lay out your tortillas on a clean work surface and line up all your toppings: shredded lettuce, pickles, cheese, the remaining raw onion, and that dreamy sauce.

We’ll walk through the full wrap assembly process next—and trust me, this part is just as fun as eating them!

Now that your ground beef is cooked, your sauce is chilled, and your toppings are prepped, it’s time to pull everything together. This part is super straightforward, and once you’ve made these wraps once, you’ll be able to whip them up with your eyes closed (though I don’t recommend it).

Whether you’re serving these up fresh for dinner or meal prepping for the week ahead, Big Mac Wraps are all about that craveable combo of textures and flavors. Think warm, seasoned beef meeting cool, crisp lettuce and pickles, all brought together by that creamy homemade sauce. It’s the kind of wrap that actually fills you up and satisfies those fast food cravings without the drive-thru regret.

STEP 4: Assemble the Wraps

Here’s how to build your Big Mac Wraps for max flavor and minimal mess:

1. Start with the tortilla. Lay each soft taco-sized tortilla on a clean work surface.

2. Layer your fillings. Begin with a small handful of shredded lettuce in the center of each tortilla. Add a few slices of dill pickles and a spoonful of the remaining raw diced onion (this gives you that signature Big Mac crunch).

3. Add the beef. Spoon on a portion of the cooked ground beef and onion mixture. Try not to overload it—too much filling can make the wrap hard to fold.

4. Sprinkle the cheese. Add a generous sprinkle of shredded cheddar cheese over the warm beef so it starts to melt slightly.

5. Drizzle the sauce. Finally, add a big spoonful (or two) of that homemade Big Mac sauce right over the top.

Now fold up each tortilla like a burrito—fold in the sides first, then roll from the bottom up to keep everything snug inside.

STEP 5: Optional But Delicious—Toast Them

If you’ve got a few extra minutes, I highly recommend giving your wraps a quick toast. It’s not mandatory, but it adds the most satisfying crispness and helps seal everything inside.

Just heat a dry skillet over medium heat and place the wraps seam-side down. Press them gently with a spatula or use a grill press if you’ve got one. Let them toast for about 2-3 minutes on each side until golden brown and slightly crispy.

It’s like the difference between a regular sandwich and a panini—just better.

Make-Ahead and Storage Tips

One of the best things about these wraps is how well they work for meal prep. Here are a few tips if you want to make them ahead of time:

• Store Components Separately: If you’re prepping for later, keep the beef, sauce, and toppings in separate containers. Assemble the wraps right before eating for the best texture.

• Fridge Storage: The cooked beef will keep in the fridge for up to 4 days. The sauce lasts even longer—about a week.

• Lettuce Tip: If you’re storing shredded lettuce, keep it dry and use a paper towel in the container to prevent wilting.

Customize Your Big Mac Wraps

Once you’ve got the basic recipe down, feel free to switch things up! Here are a few tasty ways to change it:

• Low Carb Option: Use large romaine or iceberg lettuce leaves instead of tortillas.

• Add Bacon: Because why not? Crispy bacon takes it over the top.

• Use Ground Turkey: For a slightly leaner version, swap out the ground beef for ground turkey or chicken.

• Spice It Up: Add a dash of hot sauce to the beef or sauce for a kick.

Big Mac Wraps: FAQs and Final Thoughts

You’ve got the steps down and maybe even made your first batch (or two) of these Big Mac Wraps already. But if you’re still wondering about a few details, you’re not alone! Here are some of the most frequently asked questions about this recipe—because we’ve all had those “wait, can I freeze this?” or “what if I don’t have pickles?” moments in the kitchen.

Frequently Asked Questions

1. Can I make the Big Mac sauce in advance?
Yes! In fact, it tastes even better when it has time to sit. You can make the sauce up to a week ahead and store it in an airtight container in the fridge.

2. Can I freeze Big Mac Wraps?
You can freeze the cooked beef mixture, but I wouldn’t recommend freezing the full wraps once assembled—lettuce and pickles don’t freeze well and tend to get soggy when thawed. Instead, freeze the beef and prep fresh toppings when you’re ready to eat.

3. What’s the best way to reheat the beef mixture?
Just microwave it in 30-second intervals until hot, or warm it in a skillet over medium heat. Add a splash of water or broth if it’s looking dry.

4. Are these wraps spicy?
Not at all. The sauce is more tangy and sweet than spicy. If you like heat, feel free to add some hot sauce or a pinch of cayenne to the beef or sauce.

5. Can I use a different kind of cheese?
Definitely! While cheddar gives that classic Big Mac flavor, feel free to use American cheese, Colby Jack, or even pepper jack for a little kick.

6. What kind of tortillas should I use?
Soft taco-size flour tortillas work best. They’re easy to fold and hold everything together nicely. If you’re going low-carb, large lettuce leaves are a great alternative.

7. How do I keep the wrap from falling apart?
Don’t overstuff the tortilla, and be sure to fold the sides in before rolling it up. Toasting also helps seal everything and makes it easier to hold.

Final Thoughts: Try These Big Mac Wraps Tonight

There’s just something about recreating a fast food classic at home that makes dinner more exciting. These Big Mac Wraps hit all the right notes—savory, creamy, crunchy, and totally satisfying—without the need to hit the drive-thru.

They’re quick enough for a weeknight, but fun enough to serve at casual get-togethers or game day. You can double the batch for meal prep or just make enough for dinner and a next-day lunch (trust me, they reheat beautifully).

Give these a try and let me know what you think! Did you toast them? Add bacon? Try a different sauce variation? I’d love to hear how you made them your own. Drop your comments and tips below—I’m always up for new ideas.

Big Mac Wraps

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Big Mac Wraps are a fun and easy twist on the classic burger, packed with all the signature flavors in a convenient handheld form. These wraps feature seasoned ground beef, crisp lettuce, tangy pickles, shredded cheese, and a creamy homemade Big Mac sauce, all bundled in a soft tortilla. Perfect for lunch, dinner, or meal prep.

• Author: Mark's Recipe

Ingredients

Scale 1x2x3x

Big Mac Sauce:
½ cup mayonnaise

¼ cup finely diced dill pickles

1 tablespoon mustard

3 tablespoons ketchup

½ teaspoon paprika

Wraps:
1 yellow onion, diced (divided use)

1 pound ground beef

Salt, pepper, garlic powder (to taste, optional)

4 soft taco size tortillas

½ cup shredded lettuce

½ cup sliced dill pickles

½ cup shredded cheddar cheese

Instructions

1️⃣ Prepare the Big Mac sauce by combining mayonnaise, finely diced dill pickles, mustard, ketchup, and paprika in a bowl. Mix well and refrigerate until ready to use.

2️⃣ In a medium skillet over medium heat, cook the ground beef with half of the diced onion. Stir and crumble the beef until fully cooked and the onions are soft. Season with salt, pepper, and garlic powder as desired. Drain any excess grease if necessary.

3️⃣ Remove the beef mixture from the heat and transfer it to a bowl for assembly.

4️⃣ To build the wraps, lay the tortillas on a clean surface. On each tortilla, layer shredded lettuce, sliced pickles, the cooked beef mixture, the remaining diced onion, shredded cheddar cheese, and a generous drizzle of the prepared Big Mac sauce.

5️⃣ Fold each tortilla into a wrap and serve immediately.

Notes

You can toast the wraps in a skillet or grill press for extra crunch. For a low-carb option, serve the filling in lettuce wraps. The Big Mac sauce can be made ahead and stored in the fridge for up to a week.