Big Mac Wraps Recipe Ingredients For the Big Mac Sauce: ½ cup mayonnaise (preferably Duke’s or Hellmann’s) ¼ cup finely diced dill pickles 1 tbsp yellow mustard 3 tbsp ketchup ½ tsp smoked paprika For the Wraps: 1 pound ground beef (or substitute with ground turkey, chicken, or plant-based alternative) 1 medium yellow onion, diced (divided into two portions) Salt, pepper, and garlic powder (optional, to taste) 4 soft taco-sized flour tortillas (or low-carb, gluten-free, or burrito-sized alternatives) ½ cup shredded iceberg lettuce (or romaine or butter lettuce) ½ cup sliced dill pickles ½ cup shredded cheddar cheese (or your favorite cheese variety) Instructions Make the Signature Sauce: In a small bowl, whisk together mayonnaise, diced pickles, mustard, ketchup, and paprika until well combined. Chill the sauce in the refrigerator while preparing the rest of the wrap components. Cook the Beef Mixture: In a skillet over medium heat, cook and crumble the ground beef along with half of the diced onion. Cook until the beef is fully browned and the onions are softened. Season with salt, pepper, and garlic powder. If excess fat accumulates, drain it off before transferring the mixture to a bowl. Prepare the Wraps: Lay out the tortillas on a clean surface. Evenly layer each wrap with shredded lettuce, sliced pickles, cooked beef mixture, remaining raw onions, shredded cheese, and a generous dollop of the prepared Big Mac sauce. Fold and Serve: Fold the sides of each tortilla inward, then roll from the bottom up to enclose the fillings securely. Serve immediately for the crispest texture.