These Big Mac wraps are high-protein, meal-prep-friendly, and honestly… better than the original. Think Big Mac flavor, minus the drive-thru regret. They’re so yummy, we had them twice last week!
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Ground Beef Recipes
Big Mac is my partner’s guilty pleasure food, so this recipe was a total win in my house. We’re talking all the nostalgic Big Mac flavors — savory beef, shredded lettuce, melty cheese, pickles, and that sweet-tangy special sauce — but lightened up and wrapped up in something way easier to hold and eat.
The lean ground beef gets a little boost from Worcestershire sauce (do not skip it), and the sauce has Greek yogurt mixed in so it’s creamy without being heavy. Each wrap hits around 35 grams of protein, depending on your wrap and cheese.
They’re perfect for meal prep, lunch, or a weeknight dinner when you’re craving something fast and fun, but still kinda feel like a functioning adult.
Let me know if you try these! They’ve quickly become one of my “what to make when I don’t feel like cooking but still want something satisfying” go-to meals. And honestly, I may never go back to burgers in buns again. 😄
👩🍳 You might also like these wraps and sandwiches: my ground beef burritos, chicken salad wraps, easy turkey avocado sandwich, breakfast burger, fish sandwich, tunacado sandwich, or high-protein veggie wraps. Oh, and try this Big Mac salad as a low-carb version of this dish.
What You’ll Need
Here is what you’ll need for this Big Mac wrap recipe. Find the full measurements in the recipe card below.
- Lean ground beef (mince) – juicy and flavorful, high in protein. I like to use grass-fed but go with whatever fits your budget. You want minimum 90% meat content.
- For beef filling flavor – garlic powder + onion powder – for that signature savory kick, salt, pepper, plus Worcestershire sauce to deepen the flavor, don’t skip it!
- For Big Mac sauce – Greek yogurt (creamy, tangy, and high-protein), light mayo (gives that classic taste without the heaviness), ketchup + yellow mustard (the sweet-tangy duo), sweet pickle relish + a splash of pickle juice (essential for that Big Mac zing) and finally a touch of garlic powder and smoked paprika for extra depth.
- High-protein wraps or white/whole wheat tortillas – flexible, filling, and better for you.
- Shredded iceberg lettuce – gotta have the crunch.
- Shredded Cheddar cheese – pick your favorite, I usually go with Cheddar here.
- Pickles – YES! Use dill pickles or bread and butter pickles for extra sweetness.
- Chopped onion – totally optional but adds a nice pop and is very Big Mac. Tip: rinse in water to take off that raw onion edge.
How To Make Big Mac Wraps
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for Big Mac wraps.
- Beef patties method: Combine the meat with garlic and onion powder, salt, pepper, and Worcestershire sauce, and make thin patties; then pan-fry the patties for 2 minutes each side, until browned. Chop the patties roughly to use in wraps.
- Keep it ground and chunky: In a skillet, brown the beef with garlic powder, onion powder, salt, and pepper. Add Worcestershire sauce and optional onions, and cook until it’s nicely browned and a little crispy around the edges. Set aside.
- Make the sauce: Mix all sauce ingredients in a bowl. Taste and adjust—some like it more tangy, some sweeter.
- Warm your wraps: A few seconds in the microwave or on a pan does the trick.
- Assemble: Spread sauce on each wrap, pile on the beef, lettuce, cheese, pickles, and onions.
- Wrap it up: Roll like a burrito. Optional: toast the wrap in a skillet for 1–2 minutes each side for that golden crunch.
Watch The Video
Recipe Tips
- Crispy smashed patties version: Want more “burger” vibes? Form thin smashed beef patties and sear them in a hot pan, then chop them up and use in the wrap.
- Make it spicy: Add a few dashes of hot sauce to the beef or stir some sriracha into the sauce.
- Low-carb idea: Use large lettuce leaves instead of wraps and turn these into Big Mac lettuce wraps.
- Add a little char: Throw the wrap on a grill pan for a minute or two to get those tasty grill marks.
- Storage tips: Store leftover beef and sauce separately in airtight containers in the fridge for up to 3 days. Wraps are best assembled fresh, but you can build them and reheat in a skillet if needed.
- Make-ahead: The beef and sauce can both be prepped up to 3 days in advance. Just reheat the beef before assembling and keep the sauce in a sealed jar in the fridge. Cooked beef can also be frozen for up to 3 months.
Serving Suggestions
Serve these wraps with a side of roasted sweet potato fries, a crunchy slaw, or even just a dill pickle spear, and call it a day. They’re great for lunch meal prep or quick weeknight dinners. I also love slicing them into halves or thirds for party platters or game-day snacks.
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Ingredients
Beef filling:
- 1 lb lean ground beef about 450-500 grams, 90% lean or higher
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 teaspoons Worcestershire sauce
- ⅔ teaspoon salt
- ¼ teaspoon pepper
Special sauce:
- 2-3 tablespoons plain Greek yogurt 1 -1.5 oz or 30-40 grams
- 1.5 tablespoons light mayonnaise about 20 grams
- 1 tablespoon ketchup 0.5 oz or 15 grams
- 1 teaspoon yellow mustard or Dijon
- 1 tablespoon sweet pickle relish 0.5 oz or 15 grams
- ½ teaspoon pickle juice optional
- ¼ teaspoon garlic powder
- Pinch of smoked paprika
For serving:
- 4 large high-protein wraps or flour/whole wheat tortillas
- 1.5 cups shredded iceberg lettuce
- ½ cup shredded cheddar cheese
- ½ cup diced or sliced dill pickles
- ¼ – ⅓ cup chopped onion optional
Instructions
- Beef Patties method: Combine the meat with garlic and onion powder, salt, pepper, and Worcestershire sauce, and make thin patties; then pan-fry the patties for 2 minutes each side, until browned. Chop the patties roughly to use in wraps.
- Keep it ground and chunky: In a skillet, brown the beef with garlic powder, onion powder, salt, and pepper. Add Worcestershire sauce and optional onions, and cook until it’s nicely browned and a little crispy around the edges. Set aside.
- Make the sauce: Mix all sauce ingredients in a bowl. Taste and adjust—some like it more tangy, some sweeter.
- Warm your wraps: A few seconds in the microwave or on a pan does the trick.
- Assemble: Spread sauce on each wrap, pile on the beef, lettuce, cheese, pickles, and onions.
- Wrap it up: Roll like a burrito. Optional: toast the wrap in a skillet for 1–2 minutes each side for that golden crunch.
Video
Notes
- Crispy smashed patties version: Want more “burger” vibes? Form thin smashed beef patties and sear them in a hot pan, then chop them up and use in the wrap.
- Make it spicy: Add a few dashes of hot sauce to the beef or stir some sriracha into the sauce.
- Low-carb idea: Use large lettuce leaves instead of wraps and turn these into Big Mac lettuce wraps.
- Add a little char: Throw the wrap on a grill pan for a minute or two to get those tasty grill marks.
- Storage tips: Store leftover beef and sauce separately in airtight containers in the fridge for up to 3 days. Wraps are best assembled fresh, but you can build them and reheat in a skillet if needed.
- Make-ahead: The beef and sauce can both be prepped up to 3 days in advance. Just reheat the beef before assembling and keep the sauce in a sealed jar in the fridge. Cooked beef can also be frozen for up to 3 months.
Nutrition
FAQs
Yes! Ground turkey or chicken works great—just make sure to season well since they’re leaner.
Totally. Prep the beef and sauce ahead, then assemble when you’re ready to eat.
Use dairy-free yogurt and cheese alternatives. Still delish.
I love high-protein/low-carb wraps or whole wheat tortillas, but honestly, anything goes—gluten-free, low-carb, spinach wraps, you name it.
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