Big Mac Crunch Wrap
User Reviews
0.0
0 reviews
Unrated
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Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
412 kcal
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Course
Main Course, Lunch
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Cuisine
American
Big Mac Crunch Wrap
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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.
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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
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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.
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.
- 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.
Nutrition Information
Show Details
Calories
412kcal
(21%)
Carbohydrates
31g
(10%)
Protein
31g
(62%)
Fat
41g
(63%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
4g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
1321mg
(55%)
Potassium
527mg
(15%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
499IU
(10%)
Vitamin C
3mg
(3%)
Calcium
338mg
(34%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 31g | 62% |
| Fat | 41g | 63% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1321mg | 55% |
| Potassium | 527mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 338mg | 34% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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