Why you’ll love these wraps

They capture everything iconic about the Big Mac — the tangy “special” sauce, shredded iceberg crunch, savory beef, and melty cheese — but in a tidy, portable package. No middle bun required. They’re easy to make, customizable, and much lighter on bread while still delivering that nostalgic burger taste.

Ingredients

The following makes about 4 generous wraps. Scale up or down as needed.

For the Special Sauce

• ½ cup mayonnaise
• 2 tablespoons finely chopped dill pickles (or sweet relish)
• 1 tablespoon yellow mustard
• 1 teaspoon white vinegar
• Optional: ½ teaspoon onion powder, ¼ teaspoon paprika, pinch of sugar

For the Wraps

• 4 large flour tortillas or burrito-size wraps (10–12 inch)
• 1 lb ground beef (or 8–12 oz thin-sliced burger meat / 4 small patties)
• Salt and freshly ground black pepper, to taste
• 1 teaspoon garlic powder (optional)
• 1 teaspoon Worcestershire sauce (optional)
• 4 slices American or cheddar cheese
• 2 cups shredded iceberg lettuce (or shredded romaine)
• 4–8 dill pickle slices, thinly sliced
• ¼ cup finely diced onion (optional)
• Tomato slices (optional)
• Butter or oil for pan-searing (optional)

Equipment

Large skillet, mixing bowl, spatula, measuring spoons, and a clean work surface for assembling wraps. Optional: grill pan or griddle for searing tortillas.

Step-by-step Instructions

1. Make the Special Sauce

In a small bowl combine the mayonnaise, finely chopped dill pickles, yellow mustard, and white vinegar. Taste and, if desired, add ½ teaspoon onion powder for depth, a pinch of sugar to balance acidity, or a dash of paprika for color. Chill the sauce for 15–30 minutes to let flavors meld.

2. Cook the beef

Heat a skillet over medium-high heat. If using ground beef: add the beef and break it up with a spatula. Season with salt, pepper, garlic powder, and Worcestershire sauce. Cook until browned and no pink remains, about 6–8 minutes. Drain excess fat if necessary and return to the pan to get a little caramelization. If using thin burger slices or small patties, season and cook 2–3 minutes per side until done.

3. Warm the tortillas

Warm tortillas briefly in a dry skillet, on a griddle, or in the microwave (10–15 seconds covered with a damp paper towel). Warming makes them pliable and less likely to tear when you roll.

4. Assemble the wraps

1. Lay a warm tortilla flat. Spread 2–3 tablespoons of special sauce down the center in a line.
2. Add a handful of shredded lettuce over the sauce.
3. Spoon about ¼ of the cooked beef mixture on top of the lettuce.
4. Place 1 slice of cheese over the hot beef so it melts slightly. Add a few pickle slices and a sprinkle of diced onion. Add tomato slices if using.
5. Fold the bottom edge up, then fold both sides over and roll tightly to close (burrito-style). If desired, brush the outside lightly with butter or oil and toast seam-side down in a hot skillet 1–2 minutes per side to seal and add crispness.

5. Serve

Cut each wrap in half on the diagonal and serve immediately with extra special sauce for dipping, fries, or a crisp side salad.

Quick tips & tricks

• Keep sauce balanced: If your sauce tastes too tangy, add a pinch of sugar or a little more mayo. Too sweet? A squeeze of lemon or extra mustard will help.
• Cheese melt: Lay the cheese on the hot beef and cover briefly with a lid to help it melt faster.
• Make it crisp: Toasting the wrapped seam on a skillet gives a lovely crunch and prevents leaking.
• Meal prep: Make a double batch of sauce — it stores in the fridge for up to 1 week and elevates sandwiches, salads, and burgers.
• Healthier swaps: Use lean ground turkey or plant-based crumbles, whole-wheat tortillas, and low-fat mayo for lighter versions.

Variations & ideas

• Chicken Big Mac Wrap: Swap beef for shredded rotisserie chicken tossed in Worcestershire and a bit of beefy seasoning.
• Double-decker style: Add a second thin patty or extra meat layer for an indulgent option.
• Spicy kick: Add sriracha to the sauce or use pepper jack cheese and jalapeños.
• Veggie version: Use grilled portobello slices or seasoned tofu and keep the sauce — it’s delicious with veggies.
• Low-carb: Wrap the filling in lettuce leaves or low-carb tortillas.

Make-ahead & storage

Special sauce: Store in an airtight container in the fridge up to 7 days. Stir before using.

Cooked beef: Keeps in the fridge for 3–4 days. Reheat gently on the stovetop with a splash of water to loosen.

Assembled wraps: Best eaten fresh. If you must store, wrap tightly in foil and refrigerate up to 24 hours; toast again before serving. Avoid assembling more than a few hours ahead to prevent soggy tortillas.

Serving suggestions

Serve Big Mac Wraps with any of the following for a complete meal:

• Crispy oven fries or sweet potato fries
• Coleslaw or a simple green salad
• Pickle spears and chilled beer or iced tea
• For dipping: extra special sauce, ketchup, or a smoky BBQ sauce

Why this works

The success of a Big Mac Wrap is balance: creamy tang from the sauce, crunch from shredded lettuce and pickles, savory beef, and soft, warm tortilla to bind it all. It’s portable comfort food with familiar flavors and endless room for personalization.