Big Mac Crunchwraps
This Big Mac Crunchwrap is the ultimate homemade fast food mashup! Juicy, seasoned beef, crunchy tostadas, melty cheese, and fresh toppings come together in a crispy tortilla wrap. Served them with a special sauce that combines all the flavors.
Servings: 4
Ingredients
For the Crunchwraps
- 1 lb ground beef
- 1 tbsp onion powder
- 1 tbsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp paprika
- 1 cup pickles sliced
- 4 large flour tortillas burrito size
- 4 medium flour tortillas soft taco size
- 4 corn tostadas
- 2 tbsp sesame seeds
- 2 cups mild cheddar cheese shredded
- 2 cups iceberg lettuce shredded
- 1 medium yellow onion chopped
- 2 tbsp olive oil
For the Sauce
- 1 cup mayonnaise
- 2 tbsp dill pickled relish
- 1 tsp granulated sugar
- 1 tsp white wine vinegar
- 1 tbsp mustard
- 1 tsp paprika
- ½ tsp salt
- ½ tsp pepper
Instructions
- Heat a large skillet over medium-high heat and add the ground beef. Break it apart and cook until browned, about 7–10 minutes. Drain the grease and stir in the salt, pepper, paprika, garlic powder, and onion powder.
- In a medium bowl, combine all the sauce ingredients and mix until well blended. Set aside.
- To assemble the crunchwraps, lay a large tortilla flat and spread a layer of sauce roughly the size of the tostada. Spoon on an even layer of ground beef and top with shredded cheese. Place a tostada on top. Add shredded lettuce, pickles, diced onion, and sesame seeds on the tostada.
- Place a small tortilla over the toppings and gently press down. Fold the edges of the large tortilla inward to seal. Flip the crunchwrap to hold the folds in place.
- Heat a grill pan or skillet over medium heat with olive oil. Once hot, add the crunchwrap, folded side down, and cook for 2–3 minutes until golden brown. Gently flip and cook for another 2–3 minutes until crispy and golden.
- Remove from heat and repeat with the remaining crunchwraps.
- Serve with extra sauce and enjoy!
Notes
Prepare the sauce in advance to save time when assembling.