Big Mac Crunch Wrap

This Big Mac crunch wrap recipe combines the beefy, cheesy, sweet, and tangy flavors of a Big Mac with a crispy wrap for the ultimate dish.

Prep Time20

Cook Time10

Total Time30

Servings:

Calories: 412kcal

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.

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.