The first time I had the idea to make Big Mac Wraps, my kitchen was filled with the desperate hunger that only a fast-food craving can bring. But I didn’t want to get in the car. As I browned the beef with that iconic blend of seasonings, the familiar, savoury aroma completely took over—it was that magical smell of onions, pickles, and special sauce, but somehow better because it was coming from my own stove. That moment, folding the warm, flavorful filling into a soft tortilla and taking that first messy, delicious bite, was a total game-changer. It felt like I’d unlocked a secret: all the joy of a Big Mac, but quicker, more customizable, and perfect for eating curled up on my own couch. This recipe has become my ultimate comfort food hack, and I’m so excited to share it with you.
Ingredients
- 1 lb ground beef (I like 80/20 for best flavour)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 tbsp dill pickle relish (plus extra chopped pickles for serving)
- 1 cup shredded iceberg lettuce
- 1/2 cup shredded cheddar cheese
- 4 large burrito-size flour tortillas
- For the “Special Sauce”:
- 1/2 cup mayonnaise
- 2 tbsp French dressing or ketchup (I prefer French dressing for that authentic tang)
- 1 tbsp dill pickle relish, with a bit of juice
- 1 tsp white vinegar
- 1 tsp sugar
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- Pinch of onion powder
Don’t skip the French dressing in the sauce—it makes a huge difference. That specific sweet-and-tangy flavour is the soul of the Big Mac sauce, and while ketchup works in a pinch, the dressing is the real key. I’ve also learned that using both the relish in the beef and in the sauce layers that pickle flavour perfectly. For the beef, a little higher fat content keeps it juicy, but you can absolutely use leaner beef if you prefer; just add a tiny splash of water when cooking to keep it from drying out.(See the next page below to continue…)