- In a bowl, whisk mayonnaise, relish, ketchup, mustard, vinegar (or pickle juice), paprika, garlic powder, onion powder, salt, and pepper.
- Cover and refrigerate while you cook the beef (it tastes even better after 10 minutes).
2) Cook the beef
- Heat a skillet over medium-high heat.
- Add ground beef and cook, breaking it up, until browned (about 6–8 minutes).
- Drain excess grease if needed.
- Season with salt, pepper, garlic powder, onion powder, and optional Worcestershire.
- Stir in ketchup and mustard for that classic burger flavor.
- Lower heat and stir in shredded cheese until melted and gooey.
3) Warm tortillas
- Warm tortillas in a dry skillet 10–15 seconds per side, or microwave covered with a damp paper towel for 20 seconds.
- Warm tortillas roll better and won’t crack.
4) Assemble the wraps
- Spread 1–2 tbsp secret sauce in the center of each tortilla.
- Add a scoop of cheesy beef mixture.
- Top with shredded lettuce, diced onion, and pickles.
- Add extra sauce if you like it saucy.
5) Roll and serve (or crisp them up)
- Fold in the sides, then roll tightly like a burrito.
- Optional: place wraps seam-side down in a hot skillet and toast 1–2 minutes per side until golden and crisp.
- Slice in half and serve with extra sauce for dipping.
Serving and Storage:
Serving
Serve these wraps warm and melty, with extra pickles and sauce on the side. They pair perfectly with fries, potato wedges,
coleslaw, or a simple salad. For a party platter, slice into pinwheels or halves and secure with toothpicks.
Storage
- Refrigerator: Store assembled wraps up to 2 days (best without lettuce to prevent sogginess).
- Beef filling: Store cooked beef mixture up to 4 days. Reheat and assemble fresh.
- Sauce: Store in a sealed container up to 1 week.
- Reheat: Reheat wraps in a skillet for best texture (microwave softens tortillas).
Tips:
- Drain beef: Too much grease can make wraps soggy.
- Warm tortillas: Helps rolling and prevents tearing.
- Keep lettuce crisp: Add lettuce right before serving or keep it separate for meal prep.
- Toast for crunch: A quick skillet toast makes these feel “fast-food” in the best way.
- Balance the sauce: Pickle juice/vinegar keeps it tangy, not heavy.
Variations:
- Turkey Big Mac Wraps: Swap ground beef for ground turkey; add a splash of Worcestershire for deeper flavor.
- Spicy Big Mac Wraps: Add diced jalapeños and a little hot sauce to the sauce.
- Bacon Big Mac Wraps: Add crispy bacon for smoky crunch.
- Low-Carb: Use low-carb tortillas or wrap in large lettuce leaves.
- Cheeseburger Quesadilla Style: Put filling between tortillas and cook like a quesadilla, then slice.
- Extra “Bun” Vibes: Sprinkle sesame seeds on the wraps after brushing with a little butter, then toast.
Tips:
These extra tips make them taste even closer to that classic drive-thru flavor.
- Relish matters: Sweet relish gives the sauce its signature “Big Mac” taste.
- Use American cheese: It melts ultra-smooth for true burger vibes.
- Don’t overload: Too much filling makes wraps hard to roll—keep it balanced.
- Serve sauce on the side: Keeps wraps from getting soggy and lets everyone dip.
- Chill sauce: Even 10 minutes in the fridge improves flavor.
Conclusion:
Cheeseburger “Big Mac” Wraps are fast, fun, and ridiculously satisfying—everything you love about a classic
burger, rolled into a handheld wrap with that unmistakable tangy sauce.
Make them for a quick dinner, pack them for lunch, or serve them as a party snack. Once you try the secret sauce,
you’ll want to put it on everything—and these wraps will become a repeat request in your kitchen.
FAQ:
Can I make these ahead for meal prep?
Yes. Prep the beef and sauce ahead, then assemble fresh. If assembling ahead, keep lettuce separate to prevent sogginess.
What tortillas work best?
Large burrito-size flour tortillas roll easiest and hold more filling without tearing.
How do I keep wraps from falling apart?
Roll tightly, don’t overfill, and toast seam-side down in a skillet to “seal” the wrap.
Is the sauce spicy?
Not as written. To make it spicy, add hot sauce, cayenne, or chopped jalapeños.
Can I use ground chicken?
Yes. Ground chicken works well—just add a little extra seasoning and don’t overcook so it stays juicy.
What sides go best with these wraps?
Fries, chips, coleslaw, a simple salad, or roasted potatoes all pair perfectly. Extra pickles are always a win too.
