I love how fast and fun these wraps are to make. They come together in just 20 minutes, making them perfect for lunch, dinner, or even a quick meal prep idea. They’re customizable, kid-friendly, and satisfy every burger craving without needing to fire up the grill. Plus, the option to sear the wraps gives them a delicious crunch that takes them over the top.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Ground Beef Mixture:
ground beef
salt
black pepper
garlic powder
onion powder
For the Wraps:
shredded cheddar cheese
diced pickles
shredded lettuce
diced onion
Thousand Island dressing or burger sauce
large flour tortillas
Directions
I start by cooking the ground beef in a skillet over medium heat, seasoning it with salt, pepper, garlic powder, and onion powder. Once it’s fully browned, I drain any excess grease.
I warm the tortillas slightly so they’re easier to fold without tearing.
I lay each tortilla flat, then spoon a portion of the cooked beef into the center. On top, I add shredded cheddar cheese, diced pickles, lettuce, onion, and a generous drizzle of Thousand Island dressing.
I fold the sides in and roll each tortilla up tightly into a wrap.
For a little extra texture, I sometimes sear the wraps in a dry skillet for 1–2 minutes per side until they’re golden and crisp.
I slice them in half and serve immediately.
Servings and Timing
This recipe makes 4 wraps. Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes
Variations
Low-carb option: I swap the flour tortillas for low-carb ones or use large lettuce leaves for a bunless version.
Spice it up: A dash of hot sauce or pepper jack cheese gives the wraps a little heat.
Double the cheese: I add a slice of American cheese along with the shredded cheddar for an extra cheesy bite.
Add tomato: Fresh tomato slices add juiciness and extra flavor.
Make it a melt: I stuff the ingredients into a tortilla, fold it like a quesadilla, and grill it for a melty, toasty twist.
Storage/Reheating
If I have leftovers, I store the components separately to avoid soggy wraps. I keep the cooked beef in an airtight container in the fridge for up to 3 days. When I want to make a wrap, I reheat the beef, assemble everything fresh, and sear it in the skillet for that just-made flavor.
FAQs
Can I make these ahead of time?
Yes, but I recommend storing the filling and toppings separately. I assemble the wraps right before eating to keep the lettuce and pickles crisp.
What’s the best way to reheat a wrap?
If the wrap is already assembled and chilled, I reheat it in a skillet over medium heat for a couple of minutes on each side, or in a toaster oven. Avoid the microwave if possible—it can make the tortilla soggy.
Can I use ground turkey instead of beef?
Absolutely. I’ve made these with ground turkey and even ground chicken, and they still turn out flavorful and satisfying.
What kind of sauce works best?
Thousand Island is classic, but I also like using burger sauce, homemade Big Mac sauce, or a mix of mayo, ketchup, and relish.
Can I freeze the beef filling?
Yes, I let the cooked beef cool completely and freeze it in a sealed container for up to 2 months. I thaw it in the fridge overnight before reheating and assembling.
Conclusion
These Big Mac Wraps are the perfect mashup of fast food flavor and home-cooked convenience. Whether I’m whipping them up for a quick family dinner or prepping lunches for the week, they never fail to satisfy. They’re easy, fun, and full of that classic burger taste—all wrapped up and ready to go.
