Low-Carb Big Mac Lettuce Wrap Recipe

Written by Sarah Gardner

If you love that classic drive-thru flavor but do not want the bun, this low-carb big mac wrap recipe is your new weeknight move. It hits the same notes (juicy beef, melty cheese, pickle crunch, and that sweet-tangy sauce) but swaps tortillas and bread for crisp lettuce leaves that actually hold up. I tested this like a real-life dinner situation: hungry people circling the stove, sauce getting "taste-tested" repeatedly, and everyone insisting their wrap needed more pickles. The best part is you can cook the beef in one pan, stir the sauce in one bowl, and set up a build-your-own wrap bar so everyone gets the bite they want.

Low-Carb Big Mac Lettuce Wrap Recipe (With Tangy "Special Sauce")

Crisp lettuce wraps stuffed with seasoned ground beef, cheddar, pickles, onion, and a quick homemade "special sauce" for a low-carb Big Mac-style dinner.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4

Equipment

  • 12-inch skillet heavy stainless steel or cast iron is ideal for browning; nonstick works too, but you will get slightly less crust on the beef
  • Medium mixing bowl for the sauce; a large measuring cup works in a pinch
  • Small Whisk or Fork a fork is totally fine for a quick emulsified sauce
  • cutting board and chef knife for dicing onion and pickles; a small serrated knife is great for trimming lettuce cores
  • Tongs helps lift and position lettuce leaves without tearing; clean hands also work
  • sheet pan or large platter for laying out lettuce leaves and toppings; any large plate setup works for assembly

Ingredients
ย ย 

For the "special sauce"

  • ยฝ cup mayonnaise use full-fat for the most Big Mac-style flavor; light mayo works but tastes less rich
  • 2 tablespoon dill pickle relish choose a no-sugar-added relish to keep it low-carb; chopped dill pickles plus a splash of pickle brine also works
  • 1 tablespoon yellow mustard classic flavor; dijon is fine if that is what you have
  • 1 teaspoon apple cider vinegar adds the tang you expect; white vinegar is a fine substitute
  • 1 teaspoon paprika sweet paprika is best; smoked paprika gives a different but delicious vibe
  • ยฝ teaspoon garlic powder do not sub raw garlic unless you love a sharper bite
  • ยฝ teaspoon onion powder this helps mimic that fast-food sauce flavor
  • ยผ teaspoon kosher salt adjust based on how salty your pickles are
  • ยผ teaspoon black pepper freshly ground if possible

For the beef filling

  • 1 pound ground beef 80/20 gives the juiciest result; 85/15 is leaner and still great
  • 1 teaspoon kosher salt season early for better flavor
  • ยฝ teaspoon black pepper adds the burger-style bite
  • 1 teaspoon garlic powder optional, but it makes the filling taste more "burger joint"
  • ยฝ teaspoon onion powder optional, but helps round out the beef

For the lettuce wraps and toppings

  • 1 head iceberg lettuce best for sturdy, crunchy cups; butter lettuce is softer and more delicate
  • 1 cup shredded cheddar cheese sharp cheddar is bold; american cheese slices are more classic (tear into pieces)
  • ยฝ cup dill pickles chopped or sliced; go heavy if you like extra crunch
  • โ…“ cup white onion finely diced; soak in cold water for 5 minutes if you want to mellow the bite
  • 1 cup shredded lettuce optional but very Big Mac; use the inner iceberg bits or bagged shredded lettuce
  • 1 teaspoon sesame seed optional, but it gives you that "bun" aroma without the bun

Instructions
ย 

Make the sauce

  1. In a medium mixing bowl, whisk together mayonnaise, dill pickle relish, yellow mustard, apple cider vinegar, paprika, garlic powder, onion powder, kosher salt, and black pepper until smooth. Taste and adjust: add 1 more teaspoon relish for extra pickle flavor, or add a tiny pinch more salt if it tastes flat. Set the sauce in the refrigerator while you cook the beef so it thickens slightly.
  2. Tip: If your relish is sweet and you want more tang (and less sweetness), add ยฝ teaspoon extra vinegar and a spoonful of chopped dill pickles. This keeps the flavor in that familiar "special sauce" lane without turning it into plain tartar sauce.

Cook the beef filling

  1. Set a 12-inch skillet over medium-high heat. Add the ground beef and press it into an even layer. Let it cook undisturbed for 4 minutes so you get browning (that is where the burger flavor lives).
  2. Use a spatula to break the beef into small crumbles. Season with kosher salt, black pepper, garlic powder, and onion powder. Continue cooking for 8 minutes, stirring occasionally, until the beef is browned and cooked through.
  3. If the pan looks greasy, spoon off excess fat, leaving about 1 tablespoon in the skillet so the beef stays juicy and flavorful. Turn off the heat and let the beef cool for 3 minutes before assembling so it does not wilt the lettuce instantly.

Prep the lettuce and toppings

  1. While the beef cooks, prep the lettuce: for iceberg, remove 8 to 12 large outer leaves and trim away thick core pieces so the leaves fold easily. Rinse and dry well. Wet lettuce is the fastest way to a soggy wrap, so take an extra minute here.
  2. Set up your toppings: shredded cheddar cheese, chopped dill pickles, finely diced onion, and shredded lettuce (if using). If you want the onion milder, soak the diced onion in cold water for 5 minutes, then drain and pat dry.

Assemble the wraps (the fun part)

  1. Lay lettuce leaves on a platter. Add a small handful of shredded lettuce in the center of each leaf (optional, but it adds the classic Big Mac texture). Spoon warm beef over the top, then add cheddar cheese so it melts slightly.
  2. Drizzle 1 to 2 tablespoon of sauce over each wrap. Top with pickles and onion. Sprinkle sesame seed over the top if you want that "bun" hint.
  3. Fold like a taco, or make a double-leaf wrap (place two leaves slightly overlapping) for extra strength. Serve immediately. If you are packing these for later, keep the sauce on the side and assemble right before eating to keep everything crisp.
  4. Optional wrap bar idea: Put beef, sauce, and toppings in separate bowls so everyone can build their own. This is one of my favorite big mac wrap ideas for family dinner because the picky eater can skip onions and the pickle lover can go wild.

Pairings

What to serve with low-carb Big Mac lettuce wraps

These wraps eat like a burger, so think "drive-thru sides," just cleaned up a bit.

  • Air fryer fries (low-carb version): jicama fries or turnip fries get you close to the fry experience without the starch bomb. Toss with salt and paprika to echo the sauce.
  • Crunchy side salad: a simple cucumber salad with vinegar and dill keeps the meal bright and cuts the richness of the beef and mayo-based sauce.
  • Pickle plate: extra dill pickles, pickled jalapenos, and a little sauerkraut are weirdly perfect here.

Drinks

  • Iced tea with lemon: classic and refreshing.
  • Sparkling water with lime: especially good if you went heavy on the sauce.

Sauces and extras

  • Hot sauce: a few dashes on the beef turns this into a spicy variation without changing the core flavor.
  • Extra "special sauce" for dipping: if you are serving this as an easy cheeseburger wrap dinner, people will want dip for every bite, so consider doubling the sauce.

FAQs

What type of meat works best for this big mac wrap recipe?

Ground beef is the most classic. I like 80/20 ground chuck because it stays juicy and tastes like a real burger. If you use 90/10, add 1 tablespoon water near the end of cooking and stir for 30 seconds to keep it from tasting dry.

How do I keep lettuce wraps from tearing?

Use iceberg lettuce and choose the largest outer leaves. Trim the thick rib at the base so it folds instead of snapping. Also, dry the leaves thoroughly. If you want extra insurance, overlap two leaves per wrap (double-leaf method).

Can I meal prep homemade big mac wraps?

Yes, but pack components separately. Store cooked beef in an airtight container, sauce in a small jar, and washed, dried lettuce wrapped in paper towel inside a bag. Assemble right before eating. This is the easiest way to keep the lettuce crisp.

How to make big mac wraps that taste more like the real thing?

Do three things: (1) let the beef brown before stirring, (2) use finely diced white onion and plenty of dill pickles for that signature crunch, and (3) sprinkle sesame seed on top. That tiny sesame aroma reads like a bun even though there is no bread.

Can I turn this into a tortilla version instead of lettuce?

You can. If you are not strict low-carb, wrap the filling in a warmed flour tortilla for a more traditional handheld option. If you want to stay lower-carb, use a low-carb tortilla. Either way, keep the sauce slightly thicker (a bit less vinegar) so it does not soak through.

Copyright 2026 The Hungry Goddess, all rights reserved.

Save this recipe offline

9:41
Recipe
Recipe

-- total
Easy
Prep --
Cook --
Source
Cook Mode
Screen on ยท Track progress