Big Mac–Style Beef Wrap

Name: Big Mac–Style Beef Wrap
Cook time: 25 min
Total time: 25 min
Ingredients: 100g Ground Beef; Some Salt; Some Pepper (Black); 1 large (10") of Large Flour Tortillas; 1 1/2 slices of American Cheese, or any melting cheese; 1/2 Tomato, sliced; 1/8 Red Onion, thinly sliced; 2 slices of Pickles, sliced; 1/2 cups Romaine Lettuce, chopped; 1/4 cups Mayonnaise; 1 tbsp Ketchup; 1/2 tbsp Yellow Mustard; 1 tbsp Pickle Relish, or very finely chopped pickles; 1/2 tsp White Vinegar; 1/4 tsp Paprika; 1/4 tsp Onion Powder; Some Salt

This Big Mac–style beef wrap packs all the classic burger flavors into a crispy, cheesy tortilla. The seasoned beef cooks right on the wrap for extra flavor and texture, then gets topped with fresh vegetables and a tangy, creamy special sauce. It’s fast, satisfying, and perfect for a quick lunch or dinner.

This Big Mac–style beef wrap packs all the classic burger flavors into a crispy, cheesy tortilla. The seasoned beef cooks right on... Show more

By Alex Cook Joy ·
Wrap Variation of Classic Hamburger

Health Grade

D · Occasional

Time

25 min

Price

2,26 €

Calories

1016 kcal

quick

easy

high protein

low sugar

Method

Wash the produce

Rinse the Tomatoes (sliced), Red Onion (thinly sliced), and Romaine Lettuce (chopped) under cool running water, then pat them dry well. Dry lettuce especially thoroughly so the wrap stays crisp instead of watery.

Slice the fillings

Slice the tomatoes into thin rounds, peel and thinly slice the red onion, slice the Pickles (sliced) if they are not already cut, and chop the romaine into bite-size pieces. Keep the vegetables together on a plate so they are ready to grab as soon as the wrap comes out of the pan.

Mix the sauce

In a small bowl, combine the Mayonnaise, Ketchup, Yellow Mustard, Pickle Relish (or very finely chopped pickles), White Vinegar, Paprika, Onion Powder, and a small pinch of Salt. Stir until the sauce is completely smooth and evenly pink, then set it aside.

Press the beef

Lay a Large Flour Tortillas flat on your work surface. Spread the Ground Beef over one side in a very thin, even layer, pressing it almost all the way to the edges so every bite gets some meat. Season the beef lightly with more salt and Black Pepper.

Heat the skillet

Set a skillet over medium heat and lightly coat it with oil. Let the pan heat until it feels properly hot; the tortilla should sizzle as soon as it touches the surface.

Cook and melt

Place the tortilla in the skillet with the beef side down. Cook until the beef is browned, cooked through, and getting crisp around the edges, about 4 minutes. Carefully flip the wrap so the tortilla side is down, then lay the American Cheese (or any melting cheese) over the cooked beef. Cover the skillet and cook for 2 minutes, just until the cheese is melted and the tortilla is warm and lightly toasted.

Fill and roll

Transfer the wrap to a plate with the beef-and-cheese side facing up. Top it with the sliced tomatoes, red onion, pickles, and chopped romaine. Spoon or drizzle the sauce over the fillings, then fold the tortilla tightly into a wrap or roll it up burrito-style. Slice in half if you like, and serve right away while hot and crisp.