5 Minute Big Mac Wraps

To make the sauce, combine the mayo, chopped pickles, tomato sauce, sweetener, and fish sauce, if using, in a pint-sized jar. Shake well. Taste and adjust sweetness to your liking. Store covered in the fridge for up to 5 days.
INSTANT POT: Place the ground beef, onion and salt, into the Instant Pot and stir well, breaking up the ground beef. Seal and press Manual for 1 minute or until cooked through. Once finished, press Quick Release.
SLOW COOKER: Place the ground beef, onion and salt into the slow cooker and stir well to break up the beef. Cover and cook on low for 2 hours or until beef is cooked through.
SERVE: Uncover the vessel and top the ground beef with the cheese. Garnish with toasted sesame seeds and sliced dill pickles. Serve with lettuce for wraps and the dressing.
STORAGE: Store leftover casserole and dressing in separate airtight containers in the refrigerator for up to 4 days. To reheat the casserole, place in a lightly greased skillet over medium heat for about 3 minutes, until heated through.