I figured out how to make a Big Mac At Home with a surprisingly simple special sauce and all the classic flavors neatly wrapped in a soft tortilla to satisfy fast food cravings at home.
I love turning fast food into something I can actually make at home, and these Homemade Big Mac Wraps are exactly that — all the nostalgia without the drive-thru wait. I grind up ground beef 80/20, whip a tangy special sauce with mayonnaise, pile it into a soft wrap and wonder why I ever paid for a combo meal.
If you like shortcuts that still taste like the real deal, this is a fun one to try. It’s perfect for Big Mac At Home nights or when you need Easy Dinner Recipes Wraps that won’t make a mess of your evening.
Ingredients
- Ground beef: High in protein and fat, gives juicy savory flavor and hearty texture.
- Flour tortillas: Mostly carbs, soft pliable wrapper, slightly sweet and filling.
- American cheese: melts smooth, adds salty creamy richness and a mild tang.
- Iceberg lettuce: very crunchy, low calorie, adds fiber and refreshing crispness.
- Dill pickles: tangy sour crunch, provides vinegar bite and bright salty notes.
- Mayonnaise based sauce: Kinda heavy in fat, creamy base that makes wraps indulgent.
- Sweet pickle relish: little sweet tangy bits, adds sugar and crunch to sauce.
- Worcestershire sauce: umami punch, small amount boosts meaty depth and savory complexity.
- Sugar: adds slight sweetness to sauce, balances vinegar and salty flavors.
Ingredient Quantities
- 1 lb ground beef 80/20
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1 tbsp vegetable oil for cooking
- 4 large flour tortillas 10 inch
- 4 slices American cheese
- 2 cups shredded iceberg lettuce about half a head
- 12 dill pickle slices about 3 per wrap
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 2 tbsp sweet pickle relish
- 1 tsp white vinegar
- 1/2 tsp paprika
- 1 tsp sugar
- Optional extra salt and pepper to taste
How to Make this
1. Make the special sauce: stir together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp yellow mustard, 2 tbsp sweet pickle relish, 1 tsp white vinegar, 1/2 tsp paprika and 1 tsp sugar until smooth; taste and add a tiny pinch of salt or pepper if needed, then chill while you cook.
2. Season the beef: in a bowl mix 1 lb ground beef with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder and 1 tsp Worcestershire sauce, toss lightly but don’t overwork it.
3. Heat 1 tbsp vegetable oil in a large skillet over medium high. Add the beef and use a spatula to break it into small pieces; press it flat so it browns quickly. Cook about 6 to 8 minutes until no pink remains and edges are nicely caramelized, stirring occasionally.
4. Drain off most of the fat from the pan (leave a little for flavor), taste and add optional extra salt and pepper if needed.
5. Warm the 4 tortillas so they’re pliable either 10 to 15 seconds in the microwave wrapped in a damp towel or in a dry skillet about 20 seconds each side.
6. Divide the cooked beef into 4 even portions on the tortillas, place a slice of American cheese over each hot beef pile, and let it melt for a minute (cover the skillet or fold the tortilla over to speed melting).
7. Top each with about 1/2 cup shredded iceberg lettuce and 3 dill pickle slices.
8. Spoon the special sauce over the fillings (use more if you love it), then fold in the sides and roll tightly to make a wrap. Press the seam down so it stays closed.
9. Optional finish and storage tip: if you want them a little toasty, grill each wrap seam side down in a hot skillet 1 minute per side until golden. Wrap leftovers in foil or parchment and refrigerate up to 3 days, reheat in a skillet or oven for best texture.
Equipment Needed
1. Large heavy skillet (10–12 inch) for browning beef and toasting wraps
2. Mixing bowls, medium for the beef and a small one for the special sauce
3. Measuring spoons and a 1/2 cup measure
4. Sturdy flat spatula to break up and press the beef
5. Slotted spoon or small ladle to help drain off fat
6. Microwave-safe plate and a damp towel, or a second small skillet to warm tortillas
7. Cutting board and a sharp knife for shredding lettuce or slicing pickles
8. Tongs or a fork, plus foil or parchment for wrapping leftovers
FAQ
Homemade Big Mac Wraps With Special Sauce Recipe Substitutions and Variations
- Ground beef (80/20): swap for ground turkey or chicken for a leaner wrap, or try plant based crumbles if you want it vegetarian. If you use lean poultry add 1 tbsp oil or a splash of Worcestershire so it stays juicy.
- Flour tortillas (10 inch): use whole wheat or spinach tortillas for more fiber, low carb/keto tortillas to cut carbs, or large butter lettuce leaves for a true low carb option though they can be trickier to fold.
- American cheese: substitute sharp cheddar or Monterey Jack for more flavor, pepper jack if you like spice, or vegan cheese slices for dairy free versions.
- Mayonnaise (for the special sauce): use plain Greek yogurt to cut calories and add tang, mashed avocado for creamy healthy fat, or light mayo if you want similar texture with less fat.
Pro Tips
– Brown the beef in a thin, even layer so it can caramelize, dont keep stirring it every second — let it sit a couple minutes then break it up. Drain most of the fat but leave a little for flavor or the wraps will taste dry.
– Put the cheese on the hot meat and cover the pan or fold the tortilla over for 30 to 60 seconds to steam-melt it, its way faster than waiting for the skillet heat alone. Shredded cheese melts even quicker if you want ultra gooey.
– Make the special sauce ahead, even the night before, so the flavors really marry. If it tastes flat next day add a squeeze of vinegar or a splash of pickle juice not more sugar.
– Keep the lettuce bone-dry and add it at the last minute so the wrap stays crisp. For leftovers wrap tight in foil and reheat in a skillet or oven to restore texture, microwave will make it soggy; press the seam side down in the pan to seal and get a toasty finish.
Homemade Big Mac Wraps With Special Sauce Recipe
I figured out how to make a Big Mac At Home with a surprisingly simple special sauce and all the classic flavors neatly wrapped in a soft tortilla to satisfy fast food cravings at home.
4
servings
804
kcal
Equipment: 1. Large heavy skillet (10–12 inch) for browning beef and toasting wraps
2. Mixing bowls, medium for the beef and a small one for the special sauce
3. Measuring spoons and a 1/2 cup measure
4. Sturdy flat spatula to break up and press the beef
5. Slotted spoon or small ladle to help drain off fat
6. Microwave-safe plate and a damp towel, or a second small skillet to warm tortillas
7. Cutting board and a sharp knife for shredding lettuce or slicing pickles
8. Tongs or a fork, plus foil or parchment for wrapping leftovers
Ingredients
1 lb ground beef 80/20
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp Worcestershire sauce
1 tbsp vegetable oil for cooking
4 large flour tortillas 10 inch
4 slices American cheese
2 cups shredded iceberg lettuce about half a head
12 dill pickle slices about 3 per wrap
1/2 cup mayonnaise
2 tbsp ketchup
1 tbsp yellow mustard
2 tbsp sweet pickle relish
1 tsp white vinegar
1/2 tsp paprika
1 tsp sugar
Optional extra salt and pepper to taste
Directions
- Make the special sauce: stir together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp yellow mustard, 2 tbsp sweet pickle relish, 1 tsp white vinegar, 1/2 tsp paprika and 1 tsp sugar until smooth; taste and add a tiny pinch of salt or pepper if needed, then chill while you cook.
- Season the beef: in a bowl mix 1 lb ground beef with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder and 1 tsp Worcestershire sauce, toss lightly but don’t overwork it.
- Heat 1 tbsp vegetable oil in a large skillet over medium high. Add the beef and use a spatula to break it into small pieces; press it flat so it browns quickly. Cook about 6 to 8 minutes until no pink remains and edges are nicely caramelized, stirring occasionally.
- Drain off most of the fat from the pan (leave a little for flavor), taste and add optional extra salt and pepper if needed.
- Warm the 4 tortillas so they’re pliable either 10 to 15 seconds in the microwave wrapped in a damp towel or in a dry skillet about 20 seconds each side.
- Divide the cooked beef into 4 even portions on the tortillas, place a slice of American cheese over each hot beef pile, and let it melt for a minute (cover the skillet or fold the tortilla over to speed melting).
- Top each with about 1/2 cup shredded iceberg lettuce and 3 dill pickle slices.
- Spoon the special sauce over the fillings (use more if you love it), then fold in the sides and roll tightly to make a wrap. Press the seam down so it stays closed.
- Optional finish and storage tip: if you want them a little toasty, grill each wrap seam side down in a hot skillet 1 minute per side until golden. Wrap leftovers in foil or parchment and refrigerate up to 3 days, reheat in a skillet or oven for best texture.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 260g
- Total number of serves: 4
- Calories: 804kcal
- Fat: 57.2g
- Saturated Fat: 17.3g
- Trans Fat: 0.25g
- Polyunsaturated: 5.12g
- Monounsaturated: 34.55g
- Cholesterol: 137.8mg
- Sodium: 1241mg
- Potassium: 638mg
- Carbohydrates: 44g
- Fiber: 2.5g
- Sugar: 5.8g
- Protein: 30.6g
- Vitamin A: 450IU
- Vitamin C: 1.8mg
- Calcium: 155mg
- Iron: 5.9mg
