Big Mac Wraps

Ingredients 

Beef filling

• 1 lb lean ground beef about 450-500 grams, 90% lean or higher
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 teaspoons Worcestershire sauce
• 2/3 teaspoon salt
• 1/4 teaspoon pepper

Special sauce

• 2-3 tablespoons plain Greek yogurt 1 -1.5 oz or 30-40 grams
• 1.5 tablespoons light mayonnaise about 20 grams
• 1 tablespoon ketchup 0.5 oz or 15 grams
• 1 teaspoon yellow mustard or Dijon
• 1 tablespoon sweet pickle relish 0.5 oz or 15 grams
• 1/2 teaspoon pickle juice optional
• 1/4 teaspoon garlic powder
• Pinch of smoked paprika

For serving

• 4 large high-protein wraps or flour/whole wheat tortillas
• 1.5 cups shredded iceberg lettuce
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced or sliced dill pickles
• 1/4 – 1/3 cup chopped onion optional

Instructions

1. Beef Patties method: Combine the meat with garlic and onion powder, salt, pepper, and Worcestershire sauce, and make thin patties; then pan-fry the patties for 2 minutes each side, until browned. Chop the patties roughly to use in wraps.
2. Keep it ground and chunky: In a skillet, brown the beef with garlic powder, onion powder, salt, and pepper. Add Worcestershire sauce and optional onions, and cook until it’s nicely browned and a little crispy around the edges. Set aside.
3. Make the sauce: Mix all sauce ingredients in a bowl. Taste and adjust—some like it more tangy, some sweeter.
4. Warm your wraps: A few seconds in the microwave or on a pan does the trick.
5. Assemble: Spread sauce on each wrap, pile on the beef, lettuce, cheese, pickles, and onions.
6. Wrap it up: Roll like a burrito.Optional: toast the wrap in a skillet for 1–2 minutes each side for that golden crunch.