These Big Mac Wraps are my favorite way to enjoy all the flavors of a classic Big Mac without the heavy bun or drive-thru guilt. They’re quick, healthier, and packed with that same crave-worthy combination of seasoned beef, melty cheese, tangy sauce, and crisp toppings—all wrapped up in a soft tortilla. Perfect for lunch, dinner, or even a fun party snack, they hit the spot every single time.

Why You’ll Love This Recipe

I love this recipe because it satisfies my fast-food cravings in a lighter, fresher way. The wraps come together quickly, they’re totally customizable, and they’re easy to pack for on-the-go meals. Plus, I can make a batch of the special sauce ahead of time and enjoy Big Mac flavors all week long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound lean ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 large flour tortillas (whole wheat or low-carb if desired)
1 cup shredded cheddar cheese
1 cup shredded lettuce
1/2 cup diced pickles
1/2 cup diced onions

For the Big Mac Sauce:

1/2 cup light mayonnaise
2 tablespoons ketchup
2 tablespoons diced pickles (or relish)
1 teaspoon yellow mustard
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Directions

Cook the Beef: I heat a skillet over medium heat, add the ground beef, and season it with salt, pepper, garlic powder, and onion powder. I cook until browned and fully cooked, then drain any excess fat.
Make the Sauce: In a small bowl, I whisk together mayonnaise, ketchup, diced pickles, mustard, paprika, garlic powder, and onion powder until smooth.
Assemble the Wraps: I lay out each tortilla and sprinkle with shredded cheese. I add a layer of beef, drizzle on the Big Mac sauce, then top with shredded lettuce, diced onions, and extra pickles.
Wrap and Serve: I fold in the sides of the tortilla and roll it up tightly. For a melty finish, I sometimes toast the wrap seam-side down in a skillet for 1–2 minutes.

Servings and timing

Servings: 4 wraps
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Sometimes I make these with ground turkey or chicken for a leaner option. If I want extra crunch, I add shredded cabbage or even a few baked fries inside. For a spicier twist, I stir hot sauce or sriracha into the Big Mac sauce.

Storage/Reheating

I store leftover beef and sauce separately in the fridge for up to 3 days. When ready to eat, I reheat the beef, then assemble a fresh wrap. I don’t recommend storing assembled wraps, since the lettuce can wilt.

FAQs

Can I make these low-carb?

Yes! I use low-carb tortillas or even wrap everything in large lettuce leaves.

Can I make the sauce ahead of time?

Absolutely. I store it in a jar in the fridge for up to 1 week—it actually tastes better after sitting for a day.

What cheese works best?

I usually use cheddar, but American cheese slices give it that true Big Mac taste.

Can I meal prep these?

Yes, I prep the beef and sauce ahead. I assemble the wraps fresh for the best texture.

Do I have to toast the wraps?

Not at all. They’re delicious cold, but I love the extra flavor and melted cheese when I toast them.

Conclusion

These Big Mac Wraps are proof that I can enjoy my fast-food cravings in a healthier, homemade way. They’re quick, satisfying, and full of flavor—without the drive-thru. Whether I’m whipping them up for a speedy weeknight dinner or prepping the components for easy lunches, this recipe always delivers that nostalgic Big Mac taste with a fresher twist.