Description
Big Mac Wraps are a delicious and convenient twist on the iconic burger, featuring seasoned ground beef, a tangy special sauce, and fresh toppings all wrapped in high-protein tortillas. Perfect for a quick lunch or dinner, these wraps offer the flavors of the classic Big Mac in a portable, easy-to-make format. The recipe includes pan-fried beef patties chopped into chunky pieces, a creamy and flavorful sauce made with Greek yogurt and relishes, and fresh lettuce, cheese, pickles, and onions to complete the taste experience.
Ingredients
Units
Scale
Beef Filling
- 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
- 2/3 teaspoon salt
- 1/4 teaspoon pepper
Special 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 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: Combine the ground beef with garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Form thin patties and pan-fry them in a skillet over medium-high heat for about 2 minutes per side until browned and cooked through. Once cooked, roughly chop the patties to create a chunky beef filling.
- Cook the Beef Mixture: Alternatively, you can brown the beef in a skillet by cooking it with the garlic powder, onion powder, salt, and pepper until it starts to crisp around the edges. Add Worcestershire sauce and optional onions; cook until nicely browned. Set aside.
- Make the Special Sauce: In a bowl, mix the Greek yogurt, light mayonnaise, ketchup, yellow mustard, sweet pickle relish, pickle juice (if using), garlic powder, and smoked paprika. Taste and adjust the seasoning to your preference, balancing tanginess and sweetness.
- Warm the Wraps: Heat the wraps for a few seconds in the microwave or briefly on a pan to make them more pliable and warm for assembling.
- Assemble the Wraps: Spread a generous amount of the special sauce evenly on each wrap. Layer on the chopped beef, shredded lettuce, shredded cheddar cheese, diced or sliced dill pickles, and chopped onions if using.
- Wrap it Up: Roll the wraps tightly like a burrito, securing the fillings inside.
- Optional Toasting for Crunch: For an extra touch, toast each wrap in a skillet for 1 to 2 minutes on each side over medium heat until golden and slightly crispy.
Notes
- Crispy smashed patties version: To replicate the authentic burger vibe, form thin smashed patties and sear them in a hot pan before chopping to use in the wrap.
- Make it spicy: Add a few dashes of hot sauce to the beef or stir some sriracha into the special sauce for an extra kick.
- Low-carb option: Substitute large lettuce leaves for the wraps to create Big Mac lettuce wraps perfect for low-carb diets.
- Add a smoky char: Use a grill pan to toast the wrapped wraps for a minute or two to get tasty grill marks and enhanced flavor.
- Storage tips: Store leftover beef and sauce separately in airtight containers in the refrigerator for up to 3 days. Wraps are best assembled fresh but can be reheated in a skillet if needed.
- Make-ahead: Prepare the beef and sauce up to 3 days in advance. Reheat the beef before assembling and keep the sauce sealed in the fridge. Cooked beef can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
