🍔 Homemade Big Mac Wraps 🥬
✨ Ingredients
FOR THE BEEF FILLING:
• 1 lb (450g) lean ground beef (90% lean or higher)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp Worcestershire sauce (essential for depth — don’t skip!)
• ¾ tsp fine sea salt
• ¼ tsp freshly ground black pepper
FOR THE SIGNATURE SAUCE:
• 3 tbsp plain Greek yogurt (for tang and protein)
• 1½ tbsp light mayonnaise
• 1 tbsp ketchup
• 1 tsp yellow mustard (or Dijon for extra zip)
• 1 tbsp sweet pickle relish
• ½ tsp pickle juice (optional, for authentic zing)
• ¼ tsp garlic powder
• Pinch of smoked paprika (for subtle warmth)
FOR ASSEMBLY:
• 4 large high-protein tortillas or whole wheat wraps (about 10-inch diameter)
• 1½ cups shredded iceberg lettuce (for crunch)
• ½ cup shredded sharp cheddar cheese
• ½ cup thinly sliced dill pickles (or bread-and-butter for sweetness)
• ¼ cup finely chopped white onion (optional — rinse under cold water to mellow bite)
👩🍳 Step-by-Step Instructions
COOK THE BEEF
Heat a large skillet over medium-high heat. Add ground beef, breaking it apart with a wooden spoon. Once it begins to brown, sprinkle in garlic powder, onion powder, salt, and pepper. Cook, stirring occasionally, until no pink remains and edges are slightly crispy — about 6–8 minutes. Stir in Worcestershire sauce, let simmer 1 minute, then remove from heat. Drain excess fat if needed.
WHISK THE SAUCE
In a small bowl, combine Greek yogurt, mayonnaise, ketchup, mustard, relish, pickle juice (if using), garlic powder, and smoked paprika. Whisk until smooth and uniform. Taste and adjust: add a pinch more relish for sweetness or mustard for tang. Cover and refrigerate until ready to use.
WARM THE WRAPS
Lightly heat tortillas in a dry skillet over medium heat for 20–30 seconds per side — or wrap in a damp paper towel and microwave for 15–20 seconds. This makes them pliable and prevents cracking when rolled.
ASSEMBLE WITH PRECISION
Lay a warmed tortilla flat. Spread 1–2 tablespoons of sauce down the center, leaving a 2-inch border at top and bottom. Layer on ¼ of the beef, followed by lettuce, cheese, pickles, and onions (if using). Avoid overstuffing — less is more for a tight roll.
ROLL LIKE A PRO
Fold the bottom edge up over the filling, then fold in the left and right sides. Roll tightly away from you, tucking in the filling as you go. Repeat with remaining wraps.
OPTIONAL CRISP-FINISH
For a golden, toasted exterior: Heat 1 tsp oil in a clean skillet over medium heat. Place wraps seam-side down and cook 1–2 minutes per side, until crisp and lightly browned. Serve immediately.
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