Description
These Big Mac Wraps reinvent the classic burger into a convenient, protein-packed wrap that’s perfect for quick meals. Featuring seasoned ground beef, a tangy special sauce, and all the traditional toppings like lettuce, cheese, and pickles, wrapped in high-protein tortillas, they deliver all the iconic flavors in a healthier, handheld format.
Ingredients
Units
Scale
Beef Filling
- 1 lb lean ground beef (about 450-500 grams, 90% lean or higher)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 teaspoons Worcestershire sauce
- 2/3 teaspoon salt
- 1/4 teaspoon pepper
Special Sauce
- 2-3 tablespoons plain Greek yogurt (1 - 1.5 oz or 30-40 grams)
- 1.5 tablespoons light mayonnaise (about 20 grams)
- 1 tablespoon ketchup (0.5 oz or 15 grams)
- 1 teaspoon yellow mustard or Dijon mustard
- 1 tablespoon sweet pickle relish (0.5 oz or 15 grams)
- 1/2 teaspoon pickle juice (optional)
- 1/4 teaspoon garlic powder
- Pinch of smoked paprika
For Serving
- 4 large high-protein wraps or flour/whole wheat tortillas
- 1.5 cups shredded iceberg lettuce
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced or sliced dill pickles
- 1/4 - 1/3 cup chopped onion (optional)
Instructions
- Prepare the Beef Patties: In a bowl, combine ground beef with garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Form thin patties and pan-fry each side for about 2 minutes until browned. Remove from pan and chop roughly to use as filling.
- Brown the Ground Beef: In a skillet over medium-high heat, brown the beef with garlic powder, onion powder, salt, and pepper until cooked through with some crispy edges. Add Worcestershire sauce and optional chopped onions, cooking until onions are softened and beef is nicely browned. Set aside.
- Make the Special Sauce: In a small bowl, mix Greek yogurt, light mayonnaise, ketchup, yellow mustard, sweet pickle relish, optional pickle juice, garlic powder, and smoked paprika until smooth. Taste and adjust seasoning as desired for tanginess or sweetness.
- Warm the Wraps: Heat the wraps briefly in the microwave for a few seconds or warm them in a dry pan to make them pliable for rolling.
- Assemble the Wraps: Spread a generous amount of special sauce onto each warm wrap. Add a layer of the cooked beef, followed by shredded lettuce, cheddar cheese, diced pickles, and optional chopped onions.
- Roll the Wraps: Roll each wrap tightly like a burrito to encase all fillings securely.
- Optional Toasting: For a golden, crunchy exterior, toast the rolled wraps in a skillet over medium heat for 1–2 minutes on each side until golden brown.
Notes
- Crispy smashed patties version: For more classic burger vibes, form thin smashed beef patties and sear them in a hot pan, then chop them up to use in the wrap.
- Make it spicy: Add a few dashes of hot sauce to the beef or stir some sriracha into the special sauce for extra heat.
- Low-carb option: Use large lettuce leaves instead of tortillas to create Big Mac lettuce wraps.
- Add grill marks and flavor by briefly grilling the assembled wrap on a grill pan for 1-2 minutes per side.
- Storage tips: Store leftover beef and sauce separately in airtight containers in the fridge for up to 3 days. It’s best to assemble wraps fresh, but you can reheat preassembled wraps in a skillet.
- Make-ahead: Beef and sauce can be prepared up to 3 days ahead. Reheat beef before assembling and keep the sauce refrigerated in a sealed container. Cooked beef can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 wrap
- Calories: 359 kcal
- Sugar: 6 g
- Sodium: 1122 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.4 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 86 mg
