Big Mac Wraps with Special Sauce
All the flavours of a Big Mac - seasoned beef, melted cheese, pickles, shredded lettuce, and that sauce all folded into a toasted wrap in under 25 minutes. A high-protein meal that's perfect for when the burger craving hits, while still staying on top of your macros.
Serves
2
Prep time
10 minutes
Cooking time
15
You might also like:
- Big Mac-Inspired Crispy Pita — all the same flavours on a crispy pita base
- Healthy Beef Tortilla Bowls — seasoned beef mince in a tortilla bowl with all the toppings.
- Easy Chilli Beef Tacos — if you want seasoned beef in a handheld format with a bit of heat.
Helpful Tips
Storage
These wraps are best eaten fresh off the press while the cheese is melted and the tortilla is crispy. If you have leftover beef mince, store it in an airtight container in the fridge for up to 3 days. The Big Mac sauce keeps in the fridge for up to 5 days.
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Substitutions
- Protein: Swap beef mince for turkey or chicken mince for a leaner option — just make sure to season well, as these are milder in flavour.
- Dairy-free: Skip the cheese or use a dairy-free cheese slice — the sauce and pickles still carry the flavour.
- No American mustard? Dijon works, though it'll be a touch sharper.
Serving Suggestions
These wraps are a complete meal on their own, but if you want to round it out, serve alongside a simple side salad.
Helpful Tips
Storage
These wraps are best eaten fresh off the press while the cheese is melted and the tortilla is crispy. If you have leftover beef mince, store it in an airtight container in the fridge for up to 3 days. The Big Mac sauce keeps in the fridge for up to 5 days.
Substitutions
- Protein: Swap beef mince for turkey or chicken mince for a leaner option — just make sure to season well, as these are milder in flavour.
- Dairy-free: Skip the cheese or use a dairy-free cheese slice — the sauce and pickles still carry the flavour.
- No American mustard? Dijon works, though it'll be a touch sharper.
Serving Suggestions
These wraps are a complete meal on their own, but if you want to round it out, serve alongside a simple side salad.
Ingredients
For the Big Mac Sauce:
- 2.5 tbsp mayonnaise
- 1 tbsp tomato sauce / ketchup
- 1 tbsp pickles, finely chopped
- 1 tbsp pickle juice
- 1 tsp American mustard
- Pinch of onion powder
- Pinch of paprika
For the Beef Mince:
- 250g beef mince
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- Neutral oil for cooking
To Assemble:
- 2 large flour tortillas
- 4 slices American cheese
- 1.5 cups iceberg lettuce, finely shredded
- ¼ cup sliced pickles
Nutritional Information
(
per serving, based on
2 servings
)
Nutrient
Amount
Calories
620
kcal
Protein
38
g
Carbohydrates
40
g
Fat
32
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Big Mac Sauce:
- Combine all the sauce ingredients in a small bowl and stir until smooth. Set aside.
For the Beef Mince:
- Heat a drizzle of neutral oil in a pan over high heat. Add the beef mince and break it up with a spoon. Cook for 5–7 minutes, leaving it undisturbed for a minute or two at a time to get some colour and browning on the meat.
- Once mostly browned, add the garlic powder, onion powder, salt and pepper. Stir through and cook for another 1–2 minutes until cooked through. Remove from heat.
To Assemble:
- Lay a tortilla flat on a chopping board. Use a knife to cut a single slit from the centre straight down to the bottom edge — this divides it into 4 equal quadrants without cutting all the way through.
- Spread the Big Mac sauce generously over the entire surface of the tortilla.
- Place the beef mince in the bottom-right quadrant and lay a slice of cheese directly on top. Place another slice of cheese in the bottom-left quadrant. Add the shredded lettuce to the top-right quadrant and the sliced pickles to the top-left.
- To fold: starting with the bottom-left quadrant, fold it up over the top-left. Then fold that across to the right, covering the top-right. Finally, fold that down over the bottom-right quadrant. You should have a neat triangular parcel.
- Heat a sandwich press or heavy-based pan over medium heat. Place the wrap fold-side down and press firmly. Cook for 2–3 minutes until golden and the cheese is fully melted. If using a pan, press down with a spatula and flip halfway through. Repeat with the second wrap.
- Slice in half and serve immediately.
Ingredients
For the Big Mac Sauce:
- 2.5 tbsp mayonnaise
- 1 tbsp tomato sauce / ketchup
- 1 tbsp pickles, finely chopped
- 1 tbsp pickle juice
- 1 tsp American mustard
- Pinch of onion powder
- Pinch of paprika
For the Beef Mince:
- 250g beef mince
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- Neutral oil for cooking
To Assemble:
- 2 large flour tortillas
- 4 slices American cheese
- 1.5 cups iceberg lettuce, finely shredded
- ¼ cup sliced pickles
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
620
kcal
Protein
38
g
Carbohydrates
40
g
Fat
32
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Big Mac Sauce:
- Combine all the sauce ingredients in a small bowl and stir until smooth. Set aside.
For the Beef Mince:
- Heat a drizzle of neutral oil in a pan over high heat. Add the beef mince and break it up with a spoon. Cook for 5–7 minutes, leaving it undisturbed for a minute or two at a time to get some colour and browning on the meat.
- Once mostly browned, add the garlic powder, onion powder, salt and pepper. Stir through and cook for another 1–2 minutes until cooked through. Remove from heat.
To Assemble:
- Lay a tortilla flat on a chopping board. Use a knife to cut a single slit from the centre straight down to the bottom edge — this divides it into 4 equal quadrants without cutting all the way through.
- Spread the Big Mac sauce generously over the entire surface of the tortilla.
- Place the beef mince in the bottom-right quadrant and lay a slice of cheese directly on top. Place another slice of cheese in the bottom-left quadrant. Add the shredded lettuce to the top-right quadrant and the sliced pickles to the top-left.
- To fold: starting with the bottom-left quadrant, fold it up over the top-left. Then fold that across to the right, covering the top-right. Finally, fold that down over the bottom-right quadrant. You should have a neat triangular parcel.
- Heat a sandwich press or heavy-based pan over medium heat. Place the wrap fold-side down and press firmly. Cook for 2–3 minutes until golden and the cheese is fully melted. If using a pan, press down with a spatula and flip halfway through. Repeat with the second wrap.
- Slice in half and serve immediately.
Watch How to Make It
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30 minutes or less
Beef
High-protein meals
Lunch
Dinner
Weeknight dinners