Big Mac Wraps
Creamy, juicy, and loaded with crunchy pickles and melty cheese, these Big Mac Wraps are comfort food rolled up for the weeknight win.
Servings: 4 servings
Equipment
- Skillet
- Spatula
- Mixing Bowl
Ingredients
Ingredients
- 1 pound Ground beef, raw Use lean ground beef for less grease.
- 1/2 teaspoon Salt Or to taste.
- 1/2 teaspoon Black pepper, freshly ground
- 1/2 teaspoon Garlic powder
- 1 cup Shredded lettuce Preferably iceberg for crunch.
- 1/2 cup Diced pickles Small dice.
- 1 cup Shredded cheddar cheese
- 1/4 cup Diced onions Small dice.
- 4 large Flour tortillas
- 1/2 cup Thousand Island dressing Or Big Mac sauce, room temperature.
- 1 tablespoon Olive oil or butter For toasting.
Instructions
- Preheat your skillet over medium heat. Add the ground beef to the skillet.
- Season the beef with salt, black pepper, and garlic powder. Break the meat up with a spatula and cook, stirring occasionally, until browned and cooked through, about 7 to 8 minutes.
- Once the beef is fully cooked, remove the skillet from heat and drain any excess grease into a safe container. Let the beef cool slightly for about 3 minutes.
- Lay the tortillas on a clean flat surface. Spread about 2 tablespoons of Thousand Island dressing on each tortilla.
- Divide the cooked beef evenly among the tortillas, placing it in a line down the center of each tortilla.
- Top each with shredded lettuce, diced pickles, shredded cheddar cheese, and diced onions.
- Fold the short sides of each tortilla inward, then roll up tightly from one long end to the other.
- Heat a clean skillet over medium heat and add a little olive oil or butter. Place each wrap seam-side down, pressing gently.
- Toast each wrap for 2 to 3 minutes per side, flipping carefully, until golden brown and crisp.
- Remove from skillet, let rest 1 minute, slice in half if desired, and serve warm.
Notes
Store leftover wraps in an airtight container for up to 3 days. For freezing, wrap individually in foil and freeze up to 2 months.