This Big Mac Crunchwrap takes all the classic Big Mac ingredients and bundles them together in a warm crunchy tortilla wrap!
Take the famous McDonald’s Big Mac sandwich and the Taco Bell Crunchwrap Supreme and marry them together. You get the Big Mac Crunchwrap that is out of this world!
I’ve made big mac tacos before with smash burgers and decided to take it to the next level and make it into a crunchwrap. The outcome was a success with my family with no leftovers.
You get layers of seasoned beef, melty American cheese, tangy special sauce, crisp lettuce, crunchy pickles, and diced onions, all sandwiched between two golden tortillas and pressed to crispy perfection. How could you not resist?
The secret to fitting all these delicious components seamlessly into a Crunchwrap lies in the art of crafting smash burgers – those thin, juicy patties that maximize both flavor and space. The smash burgers not only ensure that every bite is packed with savory goodness but also allow for the assembly of the Big Mac Crunchwrap.
While this is great to eat on it’s own, it would also make the ultimate game day appetizer that brings together the irresistible flavors of a beloved fast-food classic in a handheld, easy-to-share format.
Whether you’re a die-hard fan of McDonald’s or Taco Bell (or both!), there are plenty of reasons why you’ll love this new creation that gives you the best of both worlds!
Jump to:
What is a Smash Burger?
A smash burger is a ball of ground beef that is cooked on a hot grill and then smashed into a thin patty with crisp edges. I’ll tell you more how to make them in the instructions below.
What size tortillas for crunchwrap?
Now onto the size of the tortilla to use. You will want to use a large size so you have enough room to put all the ingredients in and be able to fold the tortilla to meet in the middle. Burrito 10 inch size tortillas are the best to use and will be plenty of room.
You will also need a smaller sizer flour tortilla to close the hole at the top of the crunchwrap. Street tacos size works great for this.
Why You’ll Love This Big Mac Crunchwrap Recipe
- The perfect marriage of flavors!
- Unforgettable special sauce everyone loves!
- Easy to make at home!
- Customizable to your liking!
- Perfect for any occasion!
Big Mac Crunchwrap Ingredients
- Ground beef
- 10″ flour tortillas
- Mini flour tortillas (street tacos size)
- Tostado shells
- Big Mac sauce
- Small onion, diced
- Finely shredded iceberg lettuce
- Half a head of Iceberg lettuce, finely shredded
- Slices American cheese
- Dill pickle chips
- Olive oil for flat top grill
- Salt and pepper to taste (optional)
- Hamburger seasoning (optional)
- Sesame seeds (optional)
Recipe Variations
- Add some sliced jalapenos or hot pickles for a spicy kick.
- Make it gluten free by using gluten free ingredients and gluten free tortillas.
- If you don’t have time to make your homemade Big Mac sauce you can use Thousand Island dressing or burger sauce.
- Can swap pickles for a dill pickle relish or sweet pickle relish.
- Use different meats such as ground turkey or ground chicken.
- Add bacon for some crunch.
How to Make Big Mac Crunchwrap
Prepare the griddle. Heat up a flat top griddle or large skillet over medium high heat.
Prepare the burgers. Divide the ground beef into 8 equal portions. Place on heated griddle. Press down and spread out into a thin layer. Season with salt and pepper or your favorite seasonings.
Cook the burgers. Cook for 2-3 minutes until the beef is cooked through and browned. Flip and repeat on other side. Add slice of cheese to each patty for about seconds till melted. Remove from grill on a plate and set aside.
Assemble the big mac crunchwrap. Place a large tortilla on a large plate and assemble the big mac crunchwrap in the middle in the following order; big mac sauce, patty with cheese, tostada, big mac sauce, lettuce, onions, pickle slices, sesame seeds (optional) and a small tortilla. Tightly fold edges of the tortilla towards the middle creating pleats. Repeat with the rest of the crunchwraps.
Grill the crunchwrap. Brush the flat top griddle with oil and reduce heat to medium. Place the crunchwraps on the griddle folded side down and cook for about 2 minutes or until golden brown. Flip over and repeat on the other side. Serve hot, dip in Big Mac sauce and enjoy!
Recipe Tips
- Smash the burgers thin to get a nice crisp edge.
- When using a burger smasher, apply oil on the flat part to prevent sticking.
- Slide burger smasher off after smashing to prevent burgers from breaking apart.
- Can be made a day ahead, wrapped tightly and stored in the fridge to grill the next day.
- If using a skillet to cook burgers, make sure to drain the grease.
- Toast the tortilla on both sides to get that perfect crunch and prevent it from getting soggy the next day when reheating.
- Don’t overstuff! While it’s tempting to overload with your favorite topping this can result and not being able to properly close the wrap.
Storing Big Mac Crunchwraps
- To Store: Place leftovers in an airtight container and store in the fridge for up to 3 days.
- To Freeze: I don’t recommend freezing as the tortillas will get soggy and the toppings such as lettuce won’t hold up well in the freezer.
- To Reheat: Place on a microwave safe dish and reheat to desired temperature or pop in the oven at 375 degrees F for about 6 minutes.
FAQs
While the traditional big mac sandwich does not have tomatoes on it, you can certainly add tomatoes and whatever toppings you’d like on yours.
You can something else that is crunchy such as Doritos or tortilla chips.
A ground beef with around 80% lean meat and 20% fat content would work well as it has a good balance of fat for flavor like the Big Mac. But you could also use 90/10 ground beef.
Recipe
Big Mac Crunchwrap
Ingredients
- 1 lb. Ground beef
- 8 10" flour tortillas
- 8 mini flour tortillas street tacos size
- 8 Tostado shells
- Big Mac Sauce
- 1 small onion diced
- Half a head of Iceberg lettuce finely shredded
- 8 slices American cheese
- Dill pickle chips
- Olive oil for flat top grill
- Salt and pepper to taste optional
- Hamburger seasoning optional
- Sesame seeds optional
Instructions
- Prepare the griddle. Heat up a flat top griddle or large skillet to medium high heat.
- Prepare the burgers. Divide the ground beef into 8 equal portions. Place on heated griddle. Press down and spread out into a thin layer. Season with salt and pepper or your favorite seasonings.
- Cook the burgers. Cook for 2-3 minutes until the beef is cooked through and browned. Flip and repeat on other side. Add slice of cheese to each patty for about seconds till melted. Remove from grill on a plate and set aside.
- Assemble the big mac crunchwrap. Place a large tortilla on a large plate and assemble the big mac crunchwrap in the middle in the following order; big mac sauce, patty with cheese, tostada, big mac sauce, lettuce, onions, pickles, sesame seeds (optional) and a small tortilla. Tightly fold the edges of the tortilla towards the middle creating pleats. Repeat with the rest of the crunchwraps.
- Grill the crunchwrap. Brush the flat top griddle with oil and reduce heat to medium. Place the crunchwraps on the griddle folded side down and cook for about 2 minutes or until golden brown. Flip over and repeat on the other side. Serve hot, dip in Big Mac sauce and enjoy!
Notes
- To Store: Place leftovers in an airtight container and store in the fridge for up to 3 days.
- To Freeze: I don’t recommend freezing as the tortillas will get soggy and the toppings such as lettuce won’t hold up well in the freezer.
- To Reheat: Place on a microwave safe dish and reheat to desired temperature or pop in the oven at 375 degrees F for about 6 minutes.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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