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Prepare the Big Mac sauce by mixing light mayonnaise, ketchup, and mustard in a small bowl. Adjust proportions to your taste.
In a large pan over medium-high heat, brown the lean beef mince. Break it up with a spoon as it cooks.

Once the mince is fully cooked and no longer pink, drain any excess fat. Season lightly with salt and pepper if desired.

Warm the low-carb wraps slightly according to package instructions (microwave or dry pan) to make them more pliable.

To assemble each burrito: Lay a warm wrap flat. Spread a desired amount of Big Mac sauce down the center. Top with a portion of the cooked beef mince, shredded light cheddar, shredded lettuce, and chopped pickles.

Fold in the sides of the wrap, then tightly roll it up from the bottom to create a burrito. Repeat for the remaining wraps.

Store the assembled burritos in individual containers or wrap them tightly in foil for meal prep. They can be refrigerated for up to 3-4 days.


Prepare the Big Mac sauce by mixing light mayonnaise, ketchup, and mustard in a small bowl. Adjust proportions to your taste.
In a large pan over medium-high heat, brown the lean beef mince. Break it up with a spoon as it cooks.

Once the mince is fully cooked and no longer pink, drain any excess fat. Season lightly with salt and pepper if desired.

Warm the low-carb wraps slightly according to package instructions (microwave or dry pan) to make them more pliable.

To assemble each burrito: Lay a warm wrap flat. Spread a desired amount of Big Mac sauce down the center. Top with a portion of the cooked beef mince, shredded light cheddar, shredded lettuce, and chopped pickles.

Fold in the sides of the wrap, then tightly roll it up from the bottom to create a burrito. Repeat for the remaining wraps.

Store the assembled burritos in individual containers or wrap them tightly in foil for meal prep. They can be refrigerated for up to 3-4 days.
