Big Mac Wraps

These Big Mac wraps have everything you know and love about a classic Big Mac, but in a wrap instead of on a bun! Juicy seasoned beef, a homemade special sauce, melted cheddar cheese, and that lettuce-pickle crunch combo, all wrapped in a tortilla shell- you can't beat it! These high-protein wraps come together in under 30 minutes, keep great for meal-prep, and hit that nostalgic fast-food craving without a drive-thru run.

Why I Love These Big Mac Wraps

I make my Big Mac bowl all the time, and I had some leftover tortillas from making my taco casserole with tortillas over the weekend, and I got the best idea. Why not put the Big Mac in a tortilla shell?!

Swapping in taco-size tortillas was a total game-changer. These Big Mac wraps have all the McDonald's chicken snack wrap vibes, but with flavorful ground beef and a homemade sauce that's so good, you don't even need anything else! But, of course, the wraps are finished off with some lettuce, pickles, and cheese.

This is a great high-protein, meal-prep friendly recipe that's kid-approved, so this recipe really checks all the boxes! Want a quick version of this recipe? Check out my web story here.

Ingredients You’ll Need

Big Mac Sauce:

• ½ cup mayonnaise
• ¼ cup finely diced dill pickles
• 1 tablespoon yellow mustard
• 3 tablespoon ketchup
• ½ teaspoon paprika

Wraps:

• 1 yellow onion, diced (divide in half)
• 1 lb ground beef
• Salt, pepper, and garlic powder, to taste
• 4 taco-size tortillas
• ½ cup shredded lettuce
• ½ cup dill pickle slices
• ½ cup shredded cheddar cheese

How To Make Big Mac Wraps

Step 1 : Mix the Sauce

Stir the mayo, diced pickles, mustard, ketchup, and paprika in a bowl until combined. Cover and chill while you cook the beef.

Step 2: Brown the Beef

Heat a skillet over medium. Add the ground beef and half the diced onion; cook 7-8 minutes, breaking the meat apart, until browned on all sides. Season with salt, pepper, and garlic powder, drain excess grease, and scrape into a bowl.

Step 3: Build the Wraps 

Lay out the tortillas. On each one, layer lettuce, pickle slices, the hot beef mixture, remaining raw onion, cheddar, and a spoonful of sauce.

Step 4: Fold & Serve

Fold the tortillas burrito-style, slice in half if you prefer, and dig in it's hot and the cheese is still gooey.

My Expert Tips

• Sauce balance – The 2:1 mayo-to-ketchup/mustard ratio mimics the original big mac sauce but lets the pickle brine shine. Chill it for at least 15 minutes; cold sauce on the hot beef is the best combo.
• Split the onion – Cooking the onion with the meat gives it that signature flavor with a touch of sweetness, then leave the other half raw for that fresh crunch. Dice uniformly so you don’t bite into big onion chunks!
• Season in layers – Salt the beef early so it releases moisture, then finish with garlic powder and pepper when it's off the heat; seasoning it this way allows the garlic and pepper to stick to the meat instead of washing into the pan drippings.
• Toast the tortillas – A 10-second fry over a skillet with butter makes them a tad crispy but still easy enough to fold without cracking, yet strong enough to hold juicy fillings.
• Cheese melt hack – Sprinkle cheddar directly on the hot beef before it leaves the pan. The residual heat starts the melt, so you’re not relying on steam inside the wrap.
• Make-ahead for meal prep – Cook the beef and prepare the sauce up to 3 days in advance. Rewarm the meat in a skillet, then assemle the wraps fresh for the perfect meal-prep option.
• Low-carb route – Swap tortillas for large lettuce leaves or low-carb tortilla wraps and cut the ketchup to 1 tablespoon or use sugar free ketchup; the sauce still pops without the added sugar.

Variations To Try

• Spicy Big Mac Wraps – Stir 1 tablespoon of hot sauce or sriracha into the sauce and swap cheddar for pepper Jack cheese.
• Turkey Mac Wraps – Use lean ground turkey and add 1 teaspoon of Worcestershire for beefier flavor.
• Bacon Double Wraps – Crumble two slices of cooked bacon into each wrap before rolling.
• Gluten-Free Version – Grab gluten free tortillas and ensure your pickles and condiments are gluten-free.

Big Mac Wraps FAQs

Can I make the sauce ahead?

Yes! It tastes better days after making it. Store it in an airtight jar up to 1 week. The flavors meld and get even better after just one day.

How do I reheat assembled wraps?

Wrap loosely in foil and warm in a 350°F oven for 10 minutes; the tortilla stays soft, and the cheese re-melts without wilting the lettuce too much.

Can I freeze the beef filling?

Yes. Cool it first, portion into freezer bags, and freeze up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

What tortillas work best?

Taco-size (7-inch) flour tortillas fold easily and mimic a bun-to-filling ratio. Larger burrito tortillas work too, just scale fillings accordingly.

Can I swap the pickles?

Bread-and-butter pickles add sweetness, but you can really use any pickles you want.

My Final Thoughts

This Big Mac wrap recipe delivers drive-thru nostalgia in a healthier way. Quick to make, easy to customize, and perfect for on-the-go lunches—once you try them, the golden arches might miss you, but you won't miss them!. Give this recipe a try and tell me what you think by leaving a review and comment below.

More McDonald's Copycat Recipes To Try Next

• McGriddle
• Egg McMuffin
• McDonalds spicy chicken sandwich
• McDonalds chicken nuggets
• McDonalds breakfast sauce