Description
Enjoy a homemade Low Carb Baked Big Mac that delivers nostalgic flavors with juicy beef, melty cheese, and crunchy lettuce—all in a healthy wrap. Perfect for quick dinners or snacks!
Ingredients
Scale
- 450 g ground beef
- 1 small onion, finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 8 rice paper wraps
- 8 slices low-fat cheddar cheese
- 1 cup shredded iceberg lettuce
- 125 ml sliced pickles
- 1 tbsp sesame seeds, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a baking tray with parchment paper.
- Cook ground beef and onion in a skillet until browned and soft; season with garlic powder, onion powder, salt, and pepper.
- Soften rice paper wraps in warm water for 15-20 seconds.
- Assemble rolls with cheese, beef mixture, lettuce, and pickles, then roll tightly.
- Place on baking tray, sprinkle sesame seeds, and bake for 20-25 minutes until golden.
- Cool slightly before serving; pair with low-sugar ketchup or dipping sauce.
Notes
Store baked Big Macs in an airtight container at room temperature for up to 2 days, or refrigerate for 5 days.
For freezing, keep tightly wrapped in a freezer-safe container for up to 3 months.
Reheat in the oven at 350°F (175°C) for about 10 minutes to retain crispness.
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 45mg