Big Mac Wraps
These delicious Big Mac Wraps are loaded with your favorite fast food flavor, including a delicious copycat sauce. This easy wrap recipe makes for a great, filling lunch or quick family dinner!
When you want a filling, delicious meal exploding with flavor, these Big Mac Wraps are the perfect go-to lunch or dinner! The juicy, seasoned ground beef pairs perfectly with refreshing and crunchy lettuce and onions as well as creamy cheese and the PERFECT copycat Big Mac sauce. It’s the perfect way to satisfy that McDonald’s craving without hitting the drive-thru or consuming a ton of mystery ingredients.
Can’t get enough of this sauce? You’ll love it on a Big Mac Salad, with crunchy chicken nuggets, spread on a low-carb sandwich, or even with fresh sliced veggies.
Ingredients
Here’s a quick overview of what you’ll need for this lunch wrap. Find exact measurements in the printable recipe card at the bottom of the page.
- For the sauce: Mayonnaise, onion (finely diced), ketchup (sugar-free to keep it low-carb), yellow mustard, dill pickles (finely chopped), pickle juice, paprika, salt, and pepper.
- For the meat: Ground beef, Worcestershire sauce, kosher salt, black pepper, and garlic powder. Feel free to substitute ground turkey or even ground chicken for a leaner option (though yours might not taste quite like the burgers).
- Large flour tortillas – Low-carb if you’re keeping it keto-friendly
- Iceberg lettuce (shredded), onions (finely diced), sharp cheddar cheese (shredded), dill pickles (sliced)
How to Make Big Mac Wraps
This wrap recipe includes a flavorful filling and delectable sauce you’ll want on everything! Here’s a step-by-step guide for how to make and assemble each component.
Make the sauce
Add all of your sauce ingredients into a bowl or jar and whisk or shake until perfectly smooth. This part could be made up to a week in advance. TIP: Make a double batch because this is amazing as a salad dressing or dip for veggies or chicken tenders!
Make the meat filling
Heat a large skillet over medium heat and spray with cooking oil. Add in the hamburger meat, breaking it up as it cooks. Once the meat is browned and cooked, drain off grease and then add in your Worcestershire, garlic powder, and salt and pepper to taste. Transfer seasoned meat to a plate or bowl and wipe out the pan with a paper towel.
Warm tortillas (optional but recommended)
Lightly spray the pan with cooking oil again, then add in one tortilla at a time to brown. This helps the tortillas become more pliable (no breaking while you’re rolling up your fillings!) and adds a nice crisp texture to the wrap. Feel free to skip this step if you prefer using cold or microwaved tortillas.
Assemble wraps
Place your warm tortillas (browned side down) on plates, then divide your shredded lettuce, diced onions, shredded cheese, sliced pickles, seasoned meat, and creamy sauce among each of the 6 tortillas. Tightly wrap up each tortilla around the fillings and enjoy!
What to serve with wraps
We love to serve these easy Big Mac Wraps with French fries, but they go with tons of simple sides like chips, mac and cheese, or onion rings. When we’re keeping it low-carb, it works great with zucchini chips, cheesy cauliflower casserole, or green bean fries. If you’re packing this for lunch, a light and refreshing cucumber salad goes great with this and keeps for days!
More low-carb side dishes:
Storage Instructions
If you’re prepping this for the week, I recommend keeping the meat, sauce, and fillings in separate containers in the fridge so that everything keeps the best texture. If refrigerated in separate airtight containers, the meat should last 3-4 days, the shredded lettuce about 5 days, and the sauce about a week. You could freeze the meat up to 3 months, but I don’t recommend freezing the sauce or lettuce as the textures change too much.
Can I assemble wraps, then store them?
While the shredded lettuce will begin to wilt after being wrapped up with the meat and sauce, the texture isn’t too different for the first 1-2 days afterwards. If you’ve already wrapped yours up, I recommend wrapping the leftovers tightly with plastic wrap or parchment paper so it stays together well, placing in a freezer bag or airtight container, then enjoying in the next 1-2 days.
TIP: If you cook the meat ahead of time and it is cold, not hot, when you wrap it up in the tortilla, the lettuce will keep a crunchy texture much longer.
FAQs about Big Mac Wraps
Yes, if you use a sugar-free ketchup and low-carb tortillas, each of these burger wraps comes to 9.4 net carbs. Some strict keto dieters do not approve of the low-carb wraps, but I suppose you could replace the tortilla with a cheese wrap (eliminating the shredded cheese and the toasting tortilla step) if you wish to reduce carbs even more.
No, I do not recommend freezing these wraps as the shredded lettuce will not hold up to being frozen and thawed. The sauce also may separate during the process. If you need to prep for later, the seasoned meat can be frozen up to 3 months.
Start by warming your tortilla (either in the pan as detailed in instructions or with 10-15 seconds in the microwave). This keeps them pliable and prevents them from cracking and breaking as you manipulate them. Next, add your filling in the center of each tortilla, making sure to leave 1-1.5″ of space at the top and bottom, then 2+” on each side. Finally, gently fold the top and bottom ends over the filling, then pull one side of the tortilla up and over to cover all of the filling. Carefully scoop this edge underneath the filling to keep the wrap tight, then slowly roll the wrap over the remaining tortilla.
Sure, these delicious wraps would be great with all your favorite burger toppings like bacon, BBQ sauce, some slices of tomato, a sprinkle of sesame seeds, maybe even some diced avocado! You could replace the pickles with relish, or even go vegetarian by substituting Impossible Meat instead of ground beef.
Get the Recipe: Big Mac Wraps
Ingredients
For the Sauce
- ½ cup mayonnaise
- 1 tablespoon finely diced onion
- 2 tablespoons sugar-free ketchup
- 2 teaspoons yellow mustard
- 2 tablespoons dill pickles finely chopped
- 1 teaspoon pickle juice
- ¼ teaspoon paprika
- salt and pepper to taste
Hamburger Meat
- 1 pound ground beef
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon garlic powder
For the Wrap
- 6 large tortillas
- 4 cups shredded iceberg lettuce
- ⅓ cup finely diced onions
- 1 cup shredded sharp cheddar cheese
- ¼ cup sliced dill pickles
Equipment
Instructions
- To make the sauce add all of the ingredients to a bowl and whisk until smooth.
- To make the hamburger meat, heat a large skillet over medium heat. Spray the pan with cooking oil and brown the hamburger meat. Cook the meat, breaking it up as you go. When the meat has been cooked through drain off the grease and add the salt, pepper, Worcestershire, and garlic powder. Remove the meat from the skillet and set aside.
- Lightly spray the pan and brown the tortillas if desired. Once the tortillas are easily pliable and browned on one side, assemble the wraps.
- To make the wraps divide the shredded lettuce, onions, cheese, pickles, meat, and sauce among the 6 tortillas. Tightly wrap and enjoy!
