If you love fast food, then this is the recipe for you. Our Big Mac crunch wrap recipe is the perfect mashup of a McDonald's Big Mac and a Taco Bell Crunch Wrap. Seasoned beef, secret sauce, cheese, onions, and lettuce are wrapped up in a tortilla shell and fried to golden brown perfection.
If you're a Big Mac lover, get ready for a taste of Heaven in every bite with this fantasist crunch wrap. We adore all the flavors of the Big Mac, and we love turning them into new and interesting recipes. We think this one is a hit, and we think you'll agree, too!
This was inspired by another Big Mac wrap recipe on this site and pairs well with this amazing steak fries recipe.
Why You Will Love This Recipe
- Simple Ingredients: It only takes a handful of simple ingredients to make this recipe.
- Easy: This is quick and easy recipe that's all done in just about 15 minutes.
- BIG Big Mac Flavor: The crispy tortillas are stuffed with all the great flavors you love in a Big Mac.
- Versatile: These crunch wraps are perfect for lunch, dinner, parties, or potlucks.
Ingredients
You'll find everything you need to make this recipe in your kitchen or in one quick trip to your local grocery store.
- Ground Beef: Seasoned ground beef is always the first ingredient for any Big Mac recipe.
- Big Mac Sauce: Our homemade Big Mac sauce gives the wraps that signature, sweet and tangy flavor.
- Lettuce, Pickles, and Onions: You can't have a Big Mac without this classic combo.
- Cheddar Cheese: Cheddar cheese gets gooey and melty when you cook the tortillas.
- Tostada Shells and Tortillas: Tostada shells and tortillas work together to create that signature crunch wrap flavor and texture.
See the recipe card below for the exact quantities of each ingredient.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this Big Mac crunch wrap recipe.
- Low Fat: Try ground turkey instead of beef if you're watching your fat intake.
- Spicy: For a bit of heat, add a bit of chili pepper flakes, diced jalapeno pepper, our jalapeno powder, smoked jalapeno powder, or chipotle powder to the mixture. You can also serve our homemade hot pepper sauce on the table.
- Tex-Mex Twist: Try using chorizo in place of ground beef for a Tex-Mex twist.
Instructions
This is a super easy recipe to make. You'll be in and out of the kitchen in under 30 minutes!
Hint: Fry the tortillas over medium heat. This allows the filling to get hot and melty by the time the shells are golden and crispy.
If you love recipes like this, you may also enjoy this Taco Bell Crunch Wrap Supreme ring or this McDonald’s Biscuit and Gravy.
Storage
These wraps can be refrigerated for a few days or frozen for future meals.
Refrigerator: Store for up to 3 days in an air-tight container.
Freezer: Wrap the crunch wraps in plastic wrap and store them for up to 2 months in an air-tight, freezer-safe container.
Reheat: Bring the crunch wraps to room temperature, then reheat them in a skillet on medium-low heat until heated through.
Make Ahead: These are at their peak freshness and flavor when they're first made. We don't recommend making them ahead of time unless you're meal-prepping.
What to Serve with Big Mac Wraps
Tips
This is a straightforward recipe, so there aren't a lot of steps to remember. It's so easy beginners can make it easily. Just remember a few simple things, and you'll be golden.
- Cook the ground beef until no longer pink, then STOP. Overcooked ground beef is tough, rubbery, and loses a ton of its flavor.
- Spread the ground beef out to just about the size of the tostada for easy wrapping.
- To avoid the teary, burning eyes that come with chopping onions, chill them in the freezer for about 15 minutes before slicing them.
- Always drain your beef after cooking it. Even lean ground beef will release some fat while cooking.
FAQ
Do you have questions about our Big Mac crunch wrap? Here are some of the most commonly asked questions about this Big Mac crunch wrap recipe.
A Big Mac crunch wrap is a delicious fusion of a filling loaded with classic Big Mac flavor, a crunchy, inner tostada shell on the inside, and a golden, fried tortilla shell on the outside.
If you don't drain your beef the filling will be greasy. Even if you can't see it, the grease is there. You'll be surprised at how much drains away from even lean ground beef.
Not exactly. They're very similar, but there are a few differences. The main difference is that Big Mac sauce has more pickle relish and a slightly different ingredient ratio.
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More Big Mac Inspired Recipes
Do you like Big Macs? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Big Mac Crunch Wrap
Equipment
- box grater
Ingredients
- 1 lb ground beef
- 1 teaspoon salt
- ½ teaspoon pepper
- Homemade Big Mac sauce Homemade Big Mac sauce
- 2 tablespoon sesame seeds
- 4 large tortillas
- 4 tostada shells
- 2 cups lettuce shredded
- ½ cup dill pickles chopped
- ½ cup white onions chopped
- 1 cup cheddar cheese shredded
Instructions
- Add ground beef to a medium skillet over medium-high heat. Season with salt and pepper.
- Break beef apart with a spatula into small pieces. Cook for 8-10 minutes or until all pink is gone. Drain off any excess grease. Set aside.
- Prepare Homemade Big Mac sauce according to directions.
- Lay large tortillas on a flat surface. Spoon ¼ of the ground beef onto each tortilla. Spread it out to about the size of a tostada shell.
- Drizzle Big Mac sauce over top.
- Evenly sprinkle sesame seeds on meat and then top with a tostada shell.
- Top tostada shell with lettuce, pickles, onions, and cheese.
- Gently fold the sides of the tortilla shell in over top of the tostada shell.
- Heat ½-inch vegetable oil in a medium skillet over medium heat. Place crunch wrap folded side down in the heated skillet.
- Cook for 2-3 minutes or until tortilla is golden brown. Gently flip the crunch wrap. Cook until this side is golden brown.
- Serve immediately with additional Big Mac sauce.
Video
Notes
- Cook the ground beef until no longer pink, then STOP. Overcooked ground beef is tough, rubbery, and loses a ton of its flavor.
- Spread the ground beef out to just about the size of the tostada for easy wrapping.
- To avoid the teary, burning eyes that come with chopping onions, chill them in the freezer for about 15 minutes before slicing them.
- Always drain your beef after cooking it. Even lean ground beef will release some fat while cooking.
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