Crunchy Pickle Burger Wrap

Name: Crunchy Pickle Burger Wrap
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ¾ Cup Shredded Mozzarella Cheese; 24 Dill Pickle Slices; Seasoned Ground Beef; Caramelized Onions; Romaine Lettuce; Tomatoes; Protein Burger Sauce; ½ Cup Greek Yogurt; 2 Tablespoons Pickle Juice; 2 Tablespoons Ketchup; 2 Teaspoons Dijon Mustard; ½ Teaspoon Garlic Powder; ½ Teaspoon Smoked Paprika

If you’re craving a juicy, low-carb burger, but want something way more fun than a lettuce wrap, you’re going to be obsessed with this Crunchy Pickle Burger Wrap. Instead of using bread or a tortilla, it starts with a golden, crispy sheet of baked mozzarella layered with dill pickles. Yes, the entire wrap is cheese and pickles! Once it cools and firms up, you load it with seasoned ground beef, caramelized onions, lettuce, tomatoes, and a creamy high-protein burger sauce. It’s tangy, crunchy, savory, and packed with protein; the kind of low-carb meal that tastes amazing but keeps things light.

Overhead view of burger ingredients: cooked ground beef in a dish, romaine lettuce, grated cheese, sliced tomatoes, caramelized onions, pickles in a jar, small bowls of spices, ketchup, mustard, and sour cream. — *For this wrap, you’ll need mozzarella cheese, dill pickles, ground beef, caramelized onions, tomatoes, lettuce, Greek yogurt, pickle juice, ketchup, dijon mustard, garlic powder, and smoked paprika.*

A hand sprinkles shredded mozzarella cheese onto a parchment-lined baking sheet, surrounded by various bowls of ingredients on a kitchen counter. — *For this wrap, you’ll need mozzarella cheese, dill pickles, ground beef, caramelized onions, tomatoes, lettuce, Greek yogurt, pickle juice, ketchup, dijon mustard, garlic powder, and smoked paprika.*

Friends, when I’m craving something fast, flavorful, and protein-packed, I always find myself gravitating toward wraps. Whether it’s my Viral Low Carb Zucchini Wraps, my Cottage Cheese Flatbread, or recently, my Crunchy Pepperoni Wrap, there’s just something about a handheld meal that feels comforting without requiring a ton of effort. Wraps are my superhero on days when I want something satisfying right now without a sink full of dishes afterward.

I love bread, but I don’t always want it. Some days feel heavy enough already, and the last thing I want is a meal that leaves me sluggish. That’s exactly why this Crunchy Pickle Burger Wrap has become a new favorite. Instead of bread, this version uses melted mozzarella and dill pickles baked together until the edges turn golden and crisp. The cheese becomes this incredible low-carb “wrap,” and the pickles bring tang, crunch, and classic burger flavor in the most fun way.

Once the cheese and pickles cool for a few minutes, they firm up into a crunchy, flexible base. And the best part is how you can customize it to your preferences. I love loading mine with seasoned ground beef, caramelized onions, romaine lettuce, tomatoes, and my protein-packed burger sauce. This recipe is so simple. Just a few ingredients, a baking sheet, and a wrap that is light, while being high protein. Switch up the fillings based on whatever you have in the fridge, making it an ideal quick lunch or dinner.

What You Need to Make This Low-Carb Pickle Wrap

Mozzarella Cheese: The foundation of this whole creation. When it melts and bakes, it transforms into a golden, crispy, bendable “wrap” that tastes amazing but keeps things low-carb.
Dill Pickle Slices: The fun, tangy twist. As they bake into the cheese, they add crunch, brightness, and that signature burger flavor in every bite.
Seasoned Ground Beef: Juicy, savory, and classic. This gives the wrap that true burger feel and makes it satisfying enough to count as a full meal.
Caramelized Onions: Sweet, rich, and slightly jammy, they balance the tangy pickles and add a layer of deep flavor.
Romaine Lettuce: Crisp and refreshing, it lightens the wrap and gives you that fresh crunch every good burger needs.
Tomatoes: Juicy and bright, they cut through the richness of the cheese wrap and add a little burst of freshness.

*Then, dry the pickle slices with paper towels to remove as much liquid as possible and press them into the cheese in six rows of four.*

Greek Yogurt: The creamy, protein-packed base that keeps the sauce light but satisfying. It gives you all the richness without weighing the wrap down.
Pickle Juice: The tangy not-so-secret ingredient. It brightens everything and ties perfectly into the dill pickle wrap.
Ketchup: Adds that classic burger sweetness and familiar flavor we all know and love.
Dijon Mustard: Sharp, punchy, and savory, it adds depth and balances the sweetness from the ketchup.
Garlic Powder: A simple, savory boost that rounds out the sauce.
Smoked Paprika: A warm, smoky note that adds subtle depth.

A hand stirs a creamy, reddish-brown sauce in a white bowl on a marble surface, surrounded by bowls of mustard, ketchup, mayonnaise, lettuce, and a cloth napkin. — *Then, make the burger sauce by adding all of the ingredients to a bowl and mixing until smooth.*

How to Make This Crunchy Pickle Burger Wrap

To make this wrap, start by preheating your oven to 350°F. Line a baking sheet with parchment paper. Next, spread the shredded mozzarella evenly on the tray, shaping it with your hands to make a rectangle. Then, dry the pickle slices with paper towels to remove as much liquid as possible and press them into the cheese in six rows of four.

Place the tray in the oven and bake for 15 minutes, or until the edges have browned. Once baked, remove the tray from the oven and let it sit to cool and harden for 5–6 minutes. After it has cooled slightly, lift the wrap off the sheet and flip it over.

A rectangular flatbread topped with melted cheese and sliced pickles, served on a wooden board. Surrounding the board are bowls of ground meat, onions, and fresh vegetables. — *Once baked, remove the tray from the oven and let it sit to cool and harden for 5–6 minutes.*

A hand lifts the edge of a cheeseburger wrap made with a melted cheese crust, topped with pickles, lettuce, tomato, ground beef, caramelized onions, and sauce, all on parchment paper. — *Once baked, remove the tray from the oven and let it sit to cool and harden for 5–6 minutes.*

Add your burger fillings on one side of the wrap. Then, make the burger sauce by adding all of the ingredients to a bowl and mixing until smooth. Spread the sauce over the wrap, fold it closed, cut it in half, and enjoy right away.

Frequently Asked Questions

Can I swap the beef for another protein?

Definitely. Ground turkey, ground chicken, leftover steak, pulled chicken, or even plant-based crumbles all work great in this wrap.

Why do I have to dry the pickles first?

Removing as much moisture as possible helps the cheese crisp up and prevents the wrap from becoming soggy.

What kind of ground beef should I use?

Lean or extra-lean ground beef gives you the best texture without extra grease. Just season it well and cook it until browned.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.