Name: Big Mac Wraps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: For the Wraps:; 1 lb ground beef; 1 small onion, finely chopped; Salt and pepper, to taste; 4 large flour tortillas (burrito size); 4 slices American cheese; 1 cup shredded lettuce; ½ cup sliced dill pickles; Optional: sesame seeds for garnish; For the Big Mac Sauce:; ½ cup mayonnaise; 2 tablespoons ketchup; 1 tablespoon yellow mustard; 1 tablespoon sweet relish; 1 teaspoon white vinegar; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ⅛ teaspoon paprika

Big Mac wraps take everything I love about the classic fast food burger—the juicy beef, creamy special sauce, shredded lettuce, pickles, and cheese—and wrap it all up in a warm tortilla. It’s a quick, handheld twist on a fast food favorite that’s perfect for lunch, dinner, or even a fun party snack. Big Mac Wraps

Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and way easier to make than stacking burgers. I get all the Big Mac flavor without the mess, and the wraps are perfect for prepping ahead or taking on the go. They’re totally customizable, and I can even make them a little lighter by using lean beef or whole wheat tortillas.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Salt and pepper
Onion (finely chopped)
Large flour tortillas
American cheese slices
Shredded lettuce
Dill pickles (sliced)
Optional: sesame seeds for garnish

For the Big Mac Sauce:

Mayonnaise
Ketchup
Sweet relish
Mustard
Vinegar
Garlic powder
Onion powder
Paprika

Directions

I brown the ground beef in a skillet over medium-high heat with salt, pepper, and a handful of finely chopped onions. I cook until fully browned, then drain any excess grease.
While the beef is cooking, I stir together all the sauce ingredients in a small bowl and chill it in the fridge until ready to use.
I warm the tortillas slightly to make them easier to roll.
To assemble, I lay out each tortilla and add a layer of cooked ground beef, a slice of American cheese, a drizzle of Big Mac sauce, shredded lettuce, pickles, and more chopped onion if I like.
I fold the sides in and roll up each tortilla like a burrito.
I toast them seam-side down in a dry skillet over medium heat for 2–3 minutes per side until golden and crisp.
I slice in half and serve with extra sauce for dipping.

Servings and Timing

This recipe makes about 4 wraps. It takes around 15 minutes to prep and 15 minutes to cook, so I’ve got dinner ready in about 30 minutes.

Variations

I use ground turkey or plant-based beef for a lighter or vegetarian version.
I add chopped tomatoes or sautéed mushrooms for extra flavor.
Sometimes I use low-carb tortillas or spinach wraps for a different twist.
A sprinkle of sesame seeds on top gives it that classic Big Mac bun vibe.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them in a skillet or air fryer to bring back the crispiness. I don’t recommend microwaving if I want to keep the wrap from getting soggy.

FAQs

Can I make the sauce ahead?

Yes! I make the Big Mac sauce and store it in the fridge for up to a week. It’s also great on burgers and sandwiches.

Can I freeze Big Mac wraps?

I’ve frozen the cooked beef and made wraps fresh, but I don’t recommend freezing assembled wraps—they get soggy when thawed.

What kind of tortilla should I use?

I like large flour tortillas because they hold everything without tearing. Burrito-size wraps work best.

Can I make these without cheese?

Definitely. I’ve skipped the cheese for a dairy-free version and it still tastes great.

What’s the best way to reheat leftovers?

I reheat them in a skillet or air fryer at 350°F for a few minutes until heated through and crispy on the outside.

Conclusion

Big Mac wraps are everything I love about the classic burger—just easier, faster, and totally crave-worthy. Whether I’m making a quick weeknight meal or feeding a crowd, these wraps always hit the spot. Once I started making them at home, the drive-thru just couldn’t compete.