Loaded Cheeseburger Wraps (Big Mac Style)

a top down shot of two halves of cheeseburger wrap with meat melted cheese and sauce close up resting on a chopping board

5 from 11 votes

Loaded Cheeseburger Wraps (Big Mac Style)

All the flavor of a Big Mac in a crispy, high-protein Cheeseburger Wrap! Ready in 20 minutes with lean beef, pickles, and special sauce. Includes Low Carb / Keto option.

Prep Time10

Cook Time10

Total Time18

Servings: wraps

Author: Karina Carrel

Ingredients

1 spray Cooking oil spray
18 oz lean ground beef 90% lean or higher
½ medium red onion finely chopped
¼ cup dill pickles chopped plus extra for serving if desired
1 tbsp Worcestershire sauce
1 tbsp ketchup
1 tbsp mayonnaise
1 tbsp yellow mustard
1 tbsp grated parmesan cheese
1 tsp garlic powder
¼ tsp salt
¼ tsp black pepper
1 pinch smoked paprika
7 large flour tortillas burrito size
7 slices cheddar cheese
2 large tomato sliced
1 cup romaine lettuce chopped

US - Metric

Instructions

Heat a large non-stick skillet over medium-high heat and coat lightly with cooking spray. Add the ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon or spatula until browned and nearly cooked through. Drain any excess fat if necessary (though with lean beef, you shouldn't have much!).
Reduce heat to medium. Stir in the onion, chopped pickles, Worcestershire sauce, ketchup, mayonnaise, mustard, parmesan, garlic powder, salt, pepper, and smoked paprika. Mix well and cook for 1-2 minutes until the sauce is creamy and combined with the meat. Remove from heat.
Lay a tortilla wrap flat on a clean surface or board. Place one slice of cheddar cheese in the center, followed by about ⅓ cup of the beef mixture. Top with 1 slice of tomato and a handful of chopped lettuce about ⅓ cup.
Fold the sides of the tortilla in towards the center, then roll tightly from the bottom up to enclose the filling (burrito style).
Preheat a clean skillet, grill pan, or sandwich press over medium-high heat and spray lightly with oil. Place the wraps seam-side down first to seal them shut. Grill for 3-4 minutes per side until golden brown and crispy. Serve warm.

Video

Notes

Storage and make ahead

Do not assemble these wraps in advance. Because we are using fresh lettuce and tomato inside, if you roll them up and put them in the fridge, the veggies will release water and make your tortilla soggy and slimy by the next day. Plus, nobody likes microwaved hot lettuce!

How to Meal Prep Like a Pro: Cook the beef filling completely (step 1 & 2) and let it cool. Store the beef mixture in an airtight container in the refrigerator for up to 4 days.

To Serve: Reheat just the portion of beef you need in the microwave or a small skillet until hot. Then assemble your wrap with fresh cheese, cold lettuce/tomato, and toast it fresh. It tastes just as good as day one.

Freezing: You can absolutely freeze the cooked beef mixture!

Freeze: Store the cooled beef filling in freezer-safe bags or containers for up to 3 months.
Thaw: Let it thaw in the fridge overnight before reheating.
Note: Do not freeze assembled wraps. The fresh salad ingredients will not survive the freezer.

Leftovers: If you have leftover tortillas, seal the package tightly or place them in a Ziploc bag with the air squeezed out so they don't dry out and crack the next time you try to roll them.

Low Carb / Keto Option: To make this low carb, use a keto-friendly wrap like Mission Carb Balance Flour Tortillas.

Important: Low carb tortillas brown much faster than regular flour tortillas. Lower your grill heat to Medium-Low and check them frequently to prevent burning.

Nutrition