Ultimate Cheeseburger Big Mac Wrap with Extra Pickles

If you're craving that iconic Big Mac flavor but want the convenience of a handheld wrap, this Cheeseburger Big Mac Wrap is your dream come true. Packed with a juicy ground beef patty, gooey cheese, and slathered with homemade Big Mac sauce, this wrap even includes extra pickles for that irresistible tang. It’s informal, fun, and perfect for lunch, dinner, or even a midnight snack. Think of it like a crossover between a Big Mac Crunch Wrap and a burrito, but made with love in your own kitchen.

PIN IT

Ultimate Cheeseburger Big Mac Wrap with Extra Pickles

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 4 Wraps

Equipment

• Large Skillet or Griddle Use non‑stick or cast‑iron. If unavailable, a flat-top grill alternative works well.
• Mixing bowls One for the sauce, one for the beef. If you don’t have bowls, a clean plate works for mixing.
• Spatula & spoon For flipping patties and spreading sauce. A butter knife can double as a spreader in a pinch.
• Cheese grater (optional) For shredding cheese if using blocks; skip if using pre-sliced cheese.
• Cutting board & chef’s knife For chopping pickles, onions, and lettuce. A mandoline or vegetable peeler can help shred lettuce too.

Ingredients

  

• 1  lb 450 g ground beef (80/20 blend)—seasoned with salt & pepper
• 4 large flour tortillas 10″ or 12″ – the foundation of the hamburger tortilla wrap
• 8 slices American cheese
• Extra pickles: about 12–16 thin dill pickle slices
• 1  cup shredded iceberg lettuce
• ½  cup finely diced onions yellow or white
• ½  cup finely diced tomato optional, for added freshness

For the DIY Big Mac Sauce

• ½  cup mayonnaise
• 2  Tbsp ketchup
• 2  Tbsp finely diced dill pickles
• 1  Tbsp white vinegar
• 1  Tbsp finely diced onion
• 1  tsp mustard
• 1  tsp granulated sugar
• ¼  tsp paprika

Instructions

 

Make the Big Mac sauce

1. In a bowl, combine mayonnaise, ketchup, finely diced dill pickles, diced onion, white vinegar, mustard, sugar, and paprika. Mix until smooth.
2. Taste and adjust tanginess or sweetness to preference. Set aside for flavors to meld.

Prepare the ground beef

1. Divide the beef into eight 2‑oz balls. Flatten them into thin patties (about 4″ diameter).
2. Lightly season with salt and pepper.

Cook the patties

1. Preheat skillet over medium-high heat. Oil lightly if necessary.
2. Cook patties 2–3 minutes per side, until browned and fully cooked. Immediately place a slice of cheese on each patty to melt.
3. Transfer cooked patties to a plate. Keep skillet hot for toasting tortillas.

Toast the tortillas

1. In the same skillet, warm each tortilla about 15–20 seconds per side. This prevents sogginess and adds pliability.

Assemble the wraps

1. Lay one tortilla flat. Spread ~2 Tbsp of Big Mac sauce in the center.
2. Add a handful of shredded lettuce and a sprinkle of diced onions.
3. Place two cheese-topped patties on top.
4. Add 3–4 extra pickle slices, then diced tomato if using.
5. Drizzle another tablespoon of sauce.

Fold the wrap

1. Fold in opposite sides, then roll from the bottom up, tucking in sides as you go. The heated tortilla and warm patties help seal it.

Finish & serve

1. Optionally, grill the wrap in the skillet seam-side down for 30 seconds–1 minute to crisp the outside.
2. Slice diagonally and serve hot, with extra Big Mac sauce for dipping.

Pairings

• Crispy fries or waffle fries for a classic fast-food feel.
  
• Coleslaw—creamy and cold, perfect against the warm wrap.
  
• Milkshake or iced tea—a cold drink balances the savory richness.
  
• Light beer or soda—for game night or a laid-back evening.
  
• Pickle spears—to amp up the pickle punch.

FAQs

1. Can I use chicken or turkey instead of ground beef?

Yes, but you’ll want a fattier cut to mimic that juicy flavor. Ground dark-meat chicken or turkey breast with added olive oil can work, but beef gives a richer, more authentic Big Mac burger bowl feeling.

2. Should I use ground beef 80/20 or leaner?

Go with 80/20 (beef to fat). That fat provides juiciness similar to the classic Big Mac crunch. Lean beef may dry out.

3. Can I prepare the wrap ahead of time?

You can prep ingredients and sauce in advance—up to 24 hours. Cook patties and assemble the night before, storing wrapped in foil. Reheat briefly in the oven or skillet for best texture.

4. To make this vegetarian, what substitutions work?

Use plant-based ground meat or black bean burger mix. Add a little olive oil during cooking to mimic fat. Use vegan cheese and mayo for a perfect vegetarian Big Mac quesadilla or burrito alternative.

5. Why extra pickles, and how many should I use?

Extra pickles add that tangy pop and texture—aim for 3–4 slices per wrap, or more if you really love the pickle punch.