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
- ⅔ teaspoon salt
- ¼ 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 mustard
- 1 tablespoon sweet pickle relish (0.5 oz or 15 grams)
- ½ teaspoon pickle juice (optional)
- ¼ 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
- ½ cup shredded cheddar cheese
- ½ cup diced or sliced dill pickles
- ¼ – ⅓ cup chopped onion (optional)
Instructions
- Prepare beef patties: In a bowl, combine the lean ground beef with garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Form the mixture into thin patties.
- Cook beef patties: Heat a skillet over medium-high heat and pan-fry the patties for about 2 minutes on each side, until browned. Once cooked, roughly chop the patties into small pieces to use as the beef filling.
- Alternative beef method: Alternatively, crumble and brown the beef in a skillet with garlic powder, onion powder, salt, and pepper. Add Worcestershire sauce and optional onions, cooking until the beef is nicely browned and slightly crispy around the edges. Set aside.
- Make the special sauce: In a small bowl, mix together Greek yogurt, light mayonnaise, ketchup, mustard, sweet pickle relish, pickle juice (if using), garlic powder, and smoked paprika. Adjust the taste to preference for tanginess or sweetness.
- Warm the wraps: Heat the wraps for a few seconds in the microwave or warm them briefly in a pan to make them more pliable for wrapping.
- Assemble wraps: Spread a generous amount of special sauce onto each wrap. Layer with the cooked beef, shredded lettuce, cheddar cheese, dill pickles, and optional onions.
- Wrap it up: Roll each wrap tightly like a burrito to enclose the filling completely.
- Optional toasting: For extra crunch and flavor, toast the wrapped burrito in a skillet over medium heat for 1–2 minutes on each side until golden and slightly crispy.
Notes
- For a crispy smashed patty effect, form thin beef patties and sear them in a hot pan before chopping and using in the wrap for more burger-like texture.
- Add heat by mixing a few dashes of hot sauce into the beef or stir sriracha into the special sauce.
- For a low-carb version, use large lettuce leaves instead of wraps to create Big Mac lettuce wraps.
- Get added char flavor by grilling the assembled wrap on a grill pan for a minute or two to achieve grill marks.
- Store leftover beef and sauce separately in airtight containers in the refrigerator for up to 3 days. Wraps are best assembled fresh but can be reheated in a skillet if needed.
- Make-ahead tip: Prepare beef and sauce up to 3 days in advance. Reheat beef before assembling and keep sauce refrigerated in a sealed jar. Cooked beef freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Healthy
