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Burger Beef Filling:
•360 g extra lean ground beef
•1 tbsp (15 mL) sugar free ketchup
•1/2 tbsp (7 mL) mustard
•1/2 tbsp: garlic powder, onion powder
•1/2 tsp: salt, paprika
•1/4 tsp ground black pepper
Protein Big Mac Sauce (from p. 65 in “Fit Flavours” cookbook):
•1/4 cup (65 g) nonfat Greek yogurt
•1 tbsp (15 g) low fat mayonnaise
•1 tsp mustard
•1/3 medium pickle (16 g), finely diced (or relish)
•1 tbsp pickle juice (or white vinegar)
•1/2 tsp: paprika, onion powder
•1/4 tsp: garlic powder, salt, pepper
To Assemble:
•3 large low carb tortillas
•Protein Big Mac Sauce, divided
•1 1/2 cups (120 g) low fat shredded cheese, divided
•1/2 cup (45 g) iceberg lettuce, shredded & divided
•1/2 medium pickle (20 g), sliced & divided
1. Season and cook ground beef on a pan over medium-high heat until browned (~5-6 minutes). 
2. While that’s going, chop pickles and lettuce, then quickly whisk ingredients for Protein Big Mac Sauce. Set all aside.
3. Cut a slit halfway across a tortilla and assemble folded wraps: sauce (whole tortilla), beef filling (first quarter), cheese (next two quarters), lettuce and sliced pickles (final quarter). Fold over itself. *I recommend watching the video for this step.
4. In the same pan, place wraps seam-side down over medium heat for ~2-3 minutes to seal, then flip and brown other side for ~2-3 minutes. Enjoy!
