Big Mac Wraps
Ingredients
For the Big Mac Sauce:
½ cup mayonnaise
¼ cup finely diced dill pickles
1 tbsp yellow mustard
3 tbsp ketchup
½ tsp smoked paprika
For the Wraps:
1 lb ground beef (85/15 lean-to-fat ratio recommended)
1 small yellow onion, diced (divided use)
Salt, pepper, and garlic powder to taste
4 soft taco-sized flour tortillas (or low-carb/gluten-free alternative)
½ cup shredded iceberg lettuce (or romaine)
½ cup sliced dill pickles
½ cup shredded cheddar cheese
Instructions:
Make the Signature Sauce:
In a small bowl, whisk together mayonnaise, diced pickles, mustard, ketchup, and smoked paprika until smooth. Chill in the refrigerator while preparing the rest of the meal.
Cook the Beef:
In a medium skillet over medium heat, cook and crumble the ground beef along with half of the diced onion. Season with salt, pepper, and garlic powder. Cook until browned and fully cooked through. If needed, drain excess grease before transferring the beef to a bowl.
Prepare the Wraps:
Lay out the tortillas on a clean work surface. Assemble each wrap by layering lettuce, sliced pickles, cooked beef mixture, remaining onions, and shredded cheddar cheese.
Add the Sauce Generously:
Spoon a generous amount of the prepared Big Mac sauce over the top of each wrap.
Fold and Serve:
Fold the sides of each tortilla inward, then roll up tightly from the bottom to enclose everything neatly. Serve immediately or wrap individually for later.