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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 Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 412 kcal
Course: Main Course , Lunch
Cuisine: American

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

    Cup of Yum
  1. Add ground beef to a medium skillet over medium-high heat. Season with salt and pepper.
  2. 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.
  3. Prepare Homemade Big Mac sauce according to directions.
  4. 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.
  5. Drizzle Big Mac sauce over top.
  6. Evenly sprinkle sesame seeds on meat and then top with a tostada shell.
  7. Top tostada shell with lettuce, pickles, onions, and cheese.
  8. Gently fold the sides of the tortilla shell in over top of the tostada shell.
  9. Heat ½-inch vegetable oil in a medium skillet over medium heat. Place crunch wrap folded side down in the heated skillet.
  10. Cook for 2-3 minutes or until tortilla is golden brown. Gently flip the crunch wrap. Cook until this side is golden brown.
  11. 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

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

% 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.