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Big Mac Crunchwraps

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These Big Mac Crunchwraps are a crispy, cheesy mashup of Taco Bell’s crunchwrap and McDonald’s Big Mac, featuring seasoned beef, special sauce, and classic toppings all wrapped in a golden tortilla. Perfect for quick dinners, parties, or satisfying comfort food cravings at home.

Ingredients

Scale
  • 1 lb ground beef (80/20 blend recommended)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt & pepper to taste
  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 2 tbsp sweet pickle relish
  • 1 tbsp yellow mustard
  • 1 tsp white vinegar
  • 1/2 tsp sugar
  • 1/4 cup cottage cheese, blended until smooth (optional)
  • 6 large flour tortillas (10-inch burrito size)
  • 6 tostada shells (or tortilla chips)
  • 6 slices American cheese (or cheddar)
  • 1 cup shredded iceberg lettuce
  • 1/2 cup diced pickles (dill preferred)
  • 1/2 cup diced onion (white or yellow)
  • Sesame seeds (optional)
  • Sliced tomatoes (optional)
  • Low-carb tortillas (optional)
  • Vegan cheese and mayo (optional)

Instructions

  1. Add ground beef to a large skillet over medium-high heat. Sprinkle with onion powder, garlic powder, smoked paprika, salt, and pepper. Cook for 6-8 minutes, breaking up the beef until browned and crumbly. Drain excess fat.
  2. In a mixing bowl, whisk together mayonnaise, ketchup, sweet pickle relish, yellow mustard, white vinegar, sugar, and (optional) blended cottage cheese until smooth. Adjust seasoning to taste.
  3. Dice pickles and onions. Shred iceberg lettuce. Set aside in separate bowls.
  4. Warm flour tortillas in the microwave for 20 seconds or on a dry skillet until pliable.
  5. Lay a tortilla flat. In the center, layer: 1 slice cheese, 1/6 of the beef mixture, 2 tbsp special sauce, 1 tostada shell (or chips), diced onions, pickles, and shredded lettuce. Sprinkle sesame seeds if using.
  6. Fold the tortilla up and over the filling, working around in sections to fully encase the filling. Patch with extra tortilla if needed.
  7. Heat a skillet over medium heat. Place crunchwrap seam-side down and cook for 2-3 minutes until golden and sealed. Flip and cook another 2 minutes.
  8. Transfer to a plate or wire rack to cool for 2-3 minutes before cutting and serving.

Notes

Don’t overfill the tortillas to ensure proper sealing. Always warm tortillas before folding to prevent cracking. Sear seam-side down first to seal the crunchwraps. For gluten-free, use GF tortillas and chips. For vegetarian, use plant-based crumbles and vegan cheese. Let crunchwraps rest a few minutes before cutting for best texture.

Nutrition

Keywords: Big Mac Crunchwrap, Taco Bell mashup, homemade crunchwrap, Big Mac copycat, easy dinner, comfort food, high protein, party food, skillet recipe, family meal

Find it online: https://bitematrix.com/big-mac-crunchwraps-recipe-easy-homemade-taco-bell-mashup/