Description
Big Mac Wraps reinvent the classic fast-food favorite into a healthier, homemade wrap version. Featuring lean ground beef seasoned and pan-fried to juicy perfection, topped with a tangy, creamy sauce inspired by the original Big Mac dressing, and filled with fresh iceberg lettuce, shredded cheddar cheese, dill pickles, and optional onions. These wraps are quick to assemble and perfect for a satisfying lunch or dinner.
Ingredients
Scale
Beef Patties
- 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
- â…” teaspoon salt
- ¼ teaspoon pepper
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
- 1 tablespoon sweet pickle relish (0.5 oz or 15 grams)
- ½ teaspoon pickle juice (optional)
- ¼ teaspoon garlic powder
- Pinch of smoked paprika
Wrap Assembly
- 4 large high-protein wraps or flour/whole wheat tortillas
- 1.5 cups shredded iceberg lettuce
- ½ cup shredded cheddar cheese
- ½ cup diced or sliced dill pickles
- ¼ – â…“ cup chopped onion (optional)
Instructions
- Make beef patties: In a mixing bowl, combine the lean ground beef with garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Form thin patties to ensure quick cooking and even browning.
- Cook beef patties: Heat a skillet over medium heat and pan-fry the patties for about 2 minutes on each side until browned and cooked through. After cooking, roughly chop the patties to create a ground, chunky texture perfect for the wraps.
- Alternative beef preparation: Alternatively, crumble the beef into the skillet and cook with the seasonings, adding Worcestershire sauce and optional onions. Stir occasionally until the beef is evenly browned and slightly crispy around the edges. Set aside.
- Make the sauce: In a small bowl, whisk together plain Greek yogurt, light mayonnaise, ketchup, yellow mustard, sweet pickle relish, pickle juice (if using), garlic powder, and smoked paprika. Taste and adjust seasoning for your preference, balancing tanginess and sweetness.
- Warm your wraps: Briefly warm the high-protein or flour tortillas in the microwave for a few seconds or in a dry skillet to make them more pliable for wrapping.
- Assemble the wraps: Spread a generous amount of the prepared sauce evenly over each wrap. Top with the chopped beef, shredded iceberg lettuce, shredded cheddar cheese, dill pickles, and optional chopped onions.
- Wrap it up: Roll each wrap tightly like a burrito to enclose the filling. For an extra touch, toast the wrapped burritos in a skillet for 1–2 minutes per side until golden and slightly crispy on the outside.
Notes
- You can substitute yellow mustard with Dijon mustard for a slightly different flavor profile.
- Opt for high-protein or whole wheat wraps to increase the fiber and protein content of the meal.
- If you prefer a spicier sauce, add a dash of hot sauce or cayenne pepper to the dressing mix.
- The optional pickle juice adds a nice tang but can be omitted if you prefer a milder taste.
- To reduce fat, use lean ground beef (90% lean or higher) and light mayonnaise in the sauce.
- Toast the wraps after assembling for added texture and warmth.
