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Big Mac Wraps

Toasted flour tortillas filled with seasoned ground beef, lettuce, onion, pickles, cheddar, and a creamy burger-style sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the sauce
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon white vinegar
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
For the beef
  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
For assembling the wraps
  • 4 large flour tortillas
  • 1 cup shredded cheddar cheese
  • 2 cups shredded lettuce
  • 1/2 cup diced onion finely diced
  • 1/2 cup dill pickles chopped
  • 1 tablespoon butter or oil for toasting

Equipment

  • 1 large skillet for cooking beef and toasting wraps
  • 1 mixing bowl for the sauce
  • 1 spoon or spatula for breaking up the beef
  • 1 Knife for chopping toppings
  • 1 Cutting board for prep and slicing wraps

Method
 

Make the sauce
  1. In a small bowl, stir together the mayonnaise, ketchup, mustard, relish, vinegar, paprika, garlic powder, and onion powder until smooth. Set aside.
Cook the beef
  1. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 7 to 9 minutes.
  2. Drain excess grease if needed. Season the beef with salt, black pepper, garlic powder, and onion powder. Stir and cook 1 minute more.
Assemble and toast the wraps
  1. Lay the tortillas on a clean work surface. Spread some sauce over the center of each tortilla.
  2. Top each tortilla with cheddar cheese, warm beef, shredded lettuce, diced onion, and chopped pickles.
  3. Fold in the sides and roll each tortilla tightly into a wrap.
  4. Return the skillet to medium heat and add the butter or oil. Place the wraps seam-side down in the skillet and toast for 2 to 3 minutes per side, until golden and lightly crisp with the cheese beginning to melt.
  5. Let the wraps rest for 1 minute, then slice in half and serve warm.

Notes

Do not overfill the tortillas or they will be harder to roll and toast. For the best texture, keep the lettuce separate until just before assembling. Thousand Island dressing can be used as a shortcut sauce if needed.