Description
These Big Mac Wraps are a delicious, high-protein twist on the classic fast-food favorite, featuring seasoned lean ground beef, a creamy special sauce, and fresh toppings all wrapped up in a soft tortilla or high-protein wrap. Perfect for a quick, satisfying meal with that iconic burger flavor in a handheld wrap form.
Ingredients
Units
Scale
Beef Filling
- 1 lb lean ground beef (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 (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 the lean ground beef with garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Form thin patties from the mixture.
- Cook the Patties: Heat a skillet over medium-high heat. Pan-fry the patties for about 2 minutes on each side until browned and cooked through. Remove the patties from the skillet and roughly chop them into smaller pieces suitable for the wrap filling.
- Prepare the Beef Filling: Alternatively, in a skillet, brown the ground beef along with garlic powder, onion powder, salt, and pepper. Add Worcestershire sauce and optional onions, cooking until the meat is nicely browned with edges crispy. Set aside.
- Make the Special Sauce: In a bowl, mix Greek yogurt, light mayonnaise, ketchup, yellow mustard, sweet pickle relish, optional pickle juice, garlic powder, and smoked paprika. Taste and adjust seasoning to preference, balancing tangy and sweet flavors.
- Warm the Wraps: Warm the wraps briefly in the microwave or on a pan until soft and pliable.
- Assemble the Wraps: Spread a generous amount of the special sauce over each wrap. Layer chopped beef filling, shredded lettuce, shredded cheddar cheese, dill pickles, and optional chopped onions on top.
- Wrap it Up: Fold and roll the wraps burrito-style, securing the filling inside.
- Optional Toasting: For a golden crunchy texture, toast the assembled wraps in a skillet over medium heat for 1–2 minutes on each side until crisped and heated through.
Notes
- Crispy smashed patties version: For more authentic burger vibes, form thin smashed beef patties and sear them in a hot pan, then chop and use in the wrap.
- Make it spicy: Add hot sauce to the beef or stir sriracha into the special sauce for heat.
- Low-carb idea: Use large lettuce leaves instead of wraps to create Big Mac lettuce wraps.
- Add a little char: Grill the wrap in a grill pan for a minute or two to get tasty grill marks.
- Storage tips: Store leftover beef and sauce separately in airtight containers in the fridge for up to 3 days. Wraps are best assembled fresh but can be reheated in a skillet.
- Make-ahead: Both beef and sauce can be prepared up to 3 days in advance. Reheat beef before assembling and keep sauce sealed in the fridge. 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
