Scale

1 lb (450g) ground beef

Salt & pepper to taste

4 large flour tortillas (burrito-size)

1 cup shredded lettuce

1/2 cup shredded cheddar cheese

1/4 cup diced onion

1/4 cup dill pickle chips or chopped pickles

Optional: sesame seeds for garnish (to mimic a Big Mac bun)

For the Big Mac Sauce:

1/2 cup mayonnaise

2 tbsp ketchup

1 tbsp yellow mustard

1 tbsp sweet relish

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp white vinegar (optional for tang)

Mix all ingredients in a bowl and chill until ready to use.

Cook the beef:

In a skillet over medium heat, cook ground beef until fully browned. Season with salt and pepper. Drain excess fat if needed and set aside.

Assemble the wraps:

Warm tortillas slightly to make them easier to fold.

Spread 1–2 tablespoons of Big Mac sauce on each tortilla.

Layer with shredded lettuce, cheese, cooked beef, diced onions, and pickles.

Drizzle with a little more sauce if desired.

Wrap it up:

Roll each tortilla burrito-style: fold in the sides, then roll up tightly from the bottom.

Toast (optional but recommended):

Heat a dry skillet over medium heat and toast each wrap seam-side down for 2–3 minutes until golden and crispy. Flip and toast the other side.

Serve:

Slice in half, sprinkle with sesame seeds if using, and enjoy with fries or a side salad.

Tips & Variations:

Make it low-carb: Use low-carb tortillas or large lettuce leaves for lettuce wraps.

Double the layers: Add a thin middle layer of tortilla inside for a “double decker” wrap.

Add tomatoes or jalapeños for a twist on the classic flavor.

Meal prep tip: Cook beef and prep sauce ahead of time—assemble when ready to eat.