It’s Saturday lunch. Nobody wants to cook something complicated, but everyone wants to eat well. This Big Mac style wrap is exactly that: all the satisfaction of fast food, with the added pride of having made it yourself.
Ingredients :
- Ground beef — Get at least 15% fat. Extra-lean beef will dry out in two minutes in the pan. A 15-20% fat content will caramelize properly and stay juicy inside.
- Homemade Big Mac sauce — Mayo base + ketchup + yellow mustard (no Dijon, it’s too sharp here) + very finely chopped pickles + a few drops of white vinegar. This is the cornerstone of the wrap. Prepare it first and let it rest in the fridge — the cold takes it up a notch.
- Tortillas — 25 cm size, neither the minis that tear when folding nor the giant ones. Heat them for 20 seconds dry in a hot pan before filling: they become flexible, slightly fragrant, and hold much better when folding.
- Cheddar slices — In slices, not shredded — it needs to melt directly on the hot meat and stretch a bit. Medium aged, not too strong. We want meltability, not a taste that overpowers everything else.
