Name: Big Mac Crunchwrap
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 lb ground beef; Salt and pepper, to taste; ½ teaspoon garlic powder (optional); 4 large flour tortillas (burrito size); 4 slices American cheese (or cheddar); 1 cup shredded iceberg lettuce; ½ cup dill pickles, sliced; ¼ cup diced onion; 4 small tostada shells or 1 cup tortilla chips; 1 tablespoon olive oil or butter (for cooking); For the Special Sauce:; ½ cup mayonnaise; 1 tablespoon ketchup; 1 tablespoon sweet pickle relish; 1 teaspoon yellow mustard; ½ teaspoon white vinegar; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; Pinch of paprika

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Big Mac Crunchwrap is my homemade answer to fast food cravings — it’s bold, cheesy, crunchy, and packed with all the classic Big Mac flavors, wrapped in a crispy tortilla shell. I love it because it brings together the nostalgia of a drive-thru burger and the fun, handheld convenience of a crunchwrap. It’s layered with seasoned beef, shredded lettuce, tangy pickles, melty cheese, and of course, that famous “special sauce.”

Why You’ll Love This Recipe

I love making Big Mac Crunchwraps because they’re easy, customizable, and ridiculously satisfying. They’re fun to assemble, cook up golden and crispy, and taste like the best parts of a Big Mac — all wrapped in one crispy bite. Whether I’m serving these for dinner, game night, or a weekend treat, they always disappear fast. And since I’m making them at home, I can control every layer to suit exactly what I like. Big Mac Crunchwrap

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Salt and pepper
Garlic powder (optional)
Flour tortillas (large burrito size)
American cheese slices (or cheddar)
Shredded iceberg lettuce
Dill pickles (sliced)
Diced onion
Small tostada shells or tortilla chips (for crunch)
Olive oil or butter (for cooking)

For the special sauce:

Mayonnaise
Ketchup
Sweet pickle relish
Mustard
Vinegar
Garlic powder
Onion powder
Paprika

Directions

Make the special sauce:
I whisk together mayo, ketchup, relish, mustard, vinegar, and spices until smooth. I chill it in the fridge while I cook the beef.
Cook the beef:
I brown the ground beef in a skillet with salt, pepper, and garlic powder. Once fully cooked, I drain any excess grease and set it aside.
Assemble the crunchwraps:
I lay a large tortilla flat and start with a slice of cheese in the center. Then I layer on the cooked beef, a drizzle of special sauce, a tostada shell (or a handful of tortilla chips), shredded lettuce, pickles, diced onion, and a little more sauce.
Fold and wrap:
I fold the edges of the tortilla up and over the filling to form a hexagon, folding each side tightly. If the tortilla doesn’t fully close, I place a small cut-out piece of tortilla over the center to seal.
Cook the crunchwraps:
I heat a skillet over medium heat with a little oil or butter. I cook the crunchwrap seam-side down for 2–3 minutes until golden and sealed, then flip and cook the other side until crisp.
I serve them hot with extra sauce on the side.

Servings and timing

This recipe makes 4 crunchwraps. It takes about 20 minutes to prep and 10–12 minutes to cook, so everything is ready in under 35 minutes.

Variations

I sometimes use ground turkey or plant-based meat for a lighter version.
Swapping cheddar or pepper jack adds a nice twist to the flavor.
I add jalapeños for a spicy crunchwrap.
For a low-carb version, I use low-carb tortillas and lettuce wraps inside for crunch.
I’ve even used leftover burger patties chopped up as the filling.

Storage/Reheating

I store any leftovers wrapped tightly in foil or an airtight container in the fridge for up to 2 days. To reheat, I pop them in a skillet over medium heat or use the air fryer for 3–5 minutes to bring back that crispy texture. The microwave works too but makes the wrap softer. Big Mac Crunchwrap

FAQs

Can I prep these ahead of time?

Yes — I cook the beef and prep the sauce ahead, then assemble and cook the wraps fresh when ready to eat.

What can I use instead of a tostada shell?

I crush tortilla chips into a flat layer — they still give that satisfying crunch in every bite.

Can I bake them instead of pan-frying?

Yes. I brush them lightly with oil and bake at 400°F (200°C) for about 12–15 minutes, flipping halfway through.

Is the special sauce the same as Big Mac sauce?

It’s my homemade version — creamy, tangy, and super close in flavor. I adjust the sweetness or tang depending on what I’m craving.

Can I freeze crunchwraps?

I freeze assembled but uncooked crunchwraps, then thaw and cook them fresh. They hold up well if wrapped tightly in foil.

Conclusion

Big Mac Crunchwrap is one of my favorite ways to turn a fast-food classic into a crispy, crave-worthy homemade meal. It’s bold, flavorful, and just plain fun to eat. Whether I’m indulging myself or serving a crowd, this recipe always brings a big smile and an even bigger appetite.