Big Mac Crunchwrap Recipe

Today I am sharing a trending recipe that combines two popular fast food items into one with this Big Mac Crunchwrap recipe. It is a great combination of two all-time favorites, the iconic Big Mac sandwich and Taco Bell’s famous wrap.

Although it may look complicated it is actually very easy to make. And once you serve it to your family and friends, they are sure to be impressed.

Imagine biting into a grilled, stuffed tortilla that has the iconic taste of a Big Mac. The special Mac sauce, juicy ground beef, and golden melted cheese come together beautifully, creating a meal you won’t forget.

It is a hand held meal that you can enjoy anywhere, anytime. No more falling ingredients or soggy buns that require several napkins while you try to enjoy a classic sandwich.

Instead, everything is wrapped up nice and neat inside a tortilla shell. Not only is it delicious but it is also fun to make and it is always an instant hit at gatherings.

Best of all, you can use the base of this recipe to customize the ingredients that you prefer. From adding a spicy kick with jalapeños to adding bacon and barbecue sauce, the possibilities are endless.

What Is A Crunchwrap?

This creation is a popular fast food item at Taco Bell. It is made with taco seasoned ground beef, nacho cheese, sour cream, lettuce, tomato, crunchy tostadas all wrapped in a folded tortilla shell.

The ingredients are assembled in a single layer on the tortilla, then the tortilla is folded in half and sealed. The crunchwrap is then cooked on a griddle until the tortilla is golden brown and the cheese is melted.

I have made Homemade Crunchwraps and they are always a huge hit with my family and friends.

A Classic Big Mac Sandwich

I am sure that you have all heard of a Big Mac sandwich. This iconic fast food delight boasts a delicious combination of two all beef patties, fresh lettuce, American cheese, crunchy pickles, and finely chopped onions, all layered between three soft, sesame-seed buns. (I am sure you are singing the jingle now!)

Then you can’t forget the famous special sauce that ties the whole sandwich together. This legendary burger has captured the hearts and taste buds of millions around the world, becoming a staple of the fast food industry.

I have even taken the flavors of this iconic sandwich and made it into a Big Mac Casserole.

Homemade Special Sauce 

Although McDonalds doesn’t actually disclose what is in the special sauce, it is very similar to a Thousand Island dressing. However, instead of using the popular salad dressing, we will make a homemade special sauce that makes our Big Mac Crunchwrap truly shine.

The recipe combines creamy mayonnaise, tangy ketchup, mustard, sweet pickle relish, and a blend of flavorful spices like garlic and onion powder, as well as apple cider vinegar for that extra zing. The result is a velvety sauce that adds great flavor to the burger.

What Type of Beef To Use For Big Mac Crunchwraps

When it comes to the what type of beef to use, I recommend using 80/20 ground beef for the best results. This blend offers more flavor, as the higher fat content ensures a juicy, tender burger.

In addition, when using 80/20 ground beef the burgers will shrink during the cooking process due to the fat rendering. This is ideal so that the burgers will fit perfectly within the tortilla shell.

How To Smash The Burgers

Although not traditional smash burgers, it’s crucial to create smaller patties to fit within the tortilla shell.

Using a flat top griddle or a large skillet, press each beef ball into a thin patty with parchment paper. Then use the bottom of a large glass or a griddle press to flatten out the meat.

This will help ensure that the burgers cook evenly and rapidly and remain flat. This method also helps to develop a beautiful crust on the patties, adding an extra layer of flavor and texture to the burger.

What Size Tortilla To Use

Choosing the right tortilla size is key to creating the perfect Big Mac Crunchwrap. I recommend using large burrito-sized tortillas to ensure they fully enclose the filling, creating a neat and tidy package that’s easy to eat.

Even with a large tortilla, I recommend using only one beef patty instead of two like a traditional Big Mac. This will keep the Crunchwrap manageable and easy to handle.

The Key To Assembling Big Mac Crunchwraps

When it comes to assembling the Crunchwrap, the secret lies in placing cheese as the first and last layer. This technique not only prevents the tortilla from getting soggy but also acts as a delicious, melty glue that holds everything together beautifully.

Big Mac Crunchwrap Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

Special Mac Sauce

• 1/2 c. mayonnaise
• 2 Tbsp. ketchup
• 2 Tbsp. yellow mustard
• 2 tsp. sweet pickle relish
• 1 tsp. apple cider vinegar
• 1/2 tsp. kosher salt
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. sweet paprika

Big Mac Crunchwraps

• 1 lb. ground beef
• Kosher salt
• Freshly ground black pepper
• 8 (10″) flour tortillas
• 16 slices American cheese
• 2 tbsp. finely chopped white onion
• 16 dill pickle slices
• 1/2 c. finely shredded iceberg lettuce
• 24 tortilla chips
• 1 Tbsp. melted butter, cooled
• 1 Tbsp. toasted sesame seeds

INSTRUCTIONS

Divide the ground beef in 8 even sections. Then roll each section into a ball.

Heat a flat-top griddle or large skillet over medium-high heat. Working one at a time, place a beef ball on the skillet and then immediately cover with parchment paper and use a large glass or griddle press to flatten the ball into a thin patty.

Season the top side with salt and pepper taste. Sear patties for 2 minutes, then flip and cook for another 1-2 minutes. Remove and set aside.

Place a large tortilla on a work surface and assemble the Big Mac Crunchwrap in the following order in the center of the tortilla:

• 1 slice of American cheese
• A single burger patty
• 1 teaspoon Mac sauce
• 1/2 teaspoon onion
• 2 pickle slices
• 1 tablespoon lettuce
• 3 tortilla chips
• 1 slice of American cheese

Tightly fold edges of tortilla toward center, creating pleats. Then repeat with the remaining Big Mac Crunchwraps.

Reduce the heat to medium and then brush the griddle or skillet with oil. Arrange the Crunchwraps seam side down and cook until tortilla is golden brown and toasted, about 3 minutes per side.

Remove Crunchwraps from the griddle and then brush with butter. Then sprinkle the top with toasted sesame seeds.

Serve warm with remaining special Mac sauce on the side for dipping.

Enjoy! Mary

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