Name: Homemade Big Mac Wraps Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 4 large flour tortillas or low-carb wraps; 1 cup shredded iceberg lettuce; 1 cup shredded cheddar cheese; 1/2 cup diced pickles; 1/4 cup diced onions; 1/2 cup mayonnaise; 2 tbsp ketchup; 1 tbsp yellow mustard; 1 tbsp sweet pickle relish; 1 tsp white vinegar; 1/2 tsp paprika; 1/4 tsp onion powder; 1/4 tsp garlic powder

Why You’ll Love This Recipe

I love how these wraps combine convenience with bold flavor. They’re perfect for lunch, dinner, or even meal prepping for the week. I get that satisfying Big Mac taste without the drive-thru, and they come together in under 30 minutes. Plus, they’re customizable—great for family meals or gatherings when everyone has different tastes.

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
American cheese or cheddar cheese slices
Shredded lettuce
Dill pickles, sliced
Flour tortillas

For the Big Mac Sauce:

Mayonnaise
Yellow mustard
Sweet pickle relish
White vinegar
Onion powder
Garlic powder
Paprika

directions

In a skillet over medium heat, I cook the ground beef with chopped onions until browned, seasoning with salt and pepper.
While the beef cooks, I prepare the Big Mac sauce by mixing mayonnaise, mustard, pickle relish, vinegar, onion powder, garlic powder, and paprika in a bowl.
I warm the tortillas slightly to make them more pliable.
To assemble, I spread a layer of Big Mac sauce on each tortilla.
I add a portion of cooked beef, a slice of cheese, shredded lettuce, and pickles.
I wrap everything tightly like a burrito, folding in the sides as I roll.
For a crispy finish, I toast the wraps in a dry skillet or panini press until golden on both sides.

Servings and timing

This recipe makes about 4 wraps and takes approximately 25 minutes from start to finish, including prep and cooking time. Each wrap serves one person generously.

Variations

I sometimes swap the ground beef with ground turkey for a leaner version. If I want more texture, I add diced tomatoes or red onions. I’ve also tried using low-carb or whole wheat tortillas when I’m looking for a lighter option. For spice lovers, a little hot sauce in the Big Mac sauce gives it a nice kick.

storage/reheating

If I have leftovers, I wrap them individually in foil or plastic wrap and store them in the fridge for up to 3 days. To reheat, I toast them in a skillet over medium heat until warm and crisp. The microwave works too, but I prefer the skillet for keeping that wrap texture just right.

FAQs

What kind of beef works best for this recipe?

I like to use 80/20 ground beef for a good balance of flavor and moisture, but leaner beef works fine too if I’m trying to cut back on fat.

Can I make the Big Mac sauce in advance?

Yes, I often make it ahead of time—it keeps well in the fridge for up to a week and even tastes better after the flavors meld together.

Are these wraps freezer-friendly?

I don’t recommend freezing them fully assembled, as the lettuce and sauce don’t hold up well. However, I can freeze the cooked beef and make fresh wraps when needed.

What cheese is best to use?

American cheese gives it that classic Big Mac flavor, but I’ve used cheddar and even pepper jack for a different twist.

Can I make these vegetarian?

Definitely—I swap in plant-based ground beef or cooked lentils and still get that Big Mac vibe. Just make sure to use vegetarian-friendly cheese and sauce ingredients.

Conclusion

These Homemade Big Mac Wraps are a fast, flavorful, and fun way to enjoy a fast-food favorite at home. I get all the satisfaction of a Big Mac in a fresh, easy-to-eat wrap. They’re ideal for busy weeknights, casual dinners, or even meal prep. Once I tried these, they quickly became a regular part of my recipe rotation.