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Big Mac Crunchwraps

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Big Mac Crunchwraps combine seasoned ground beef, melty cheese, creamy burger sauce, pickles, onions, lettuce, and a crunchy tostada inside a golden flour tortilla. They are a crispy, satisfying mashup of cheeseburger-inspired flavors and a handheld Crunchwrap.

Ingredients

  • Ground beef
  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • Large flour tortillas
  • Small flour tortillas, if needed for sealing
  • Tostada shells
  • American cheese slices
  • Shredded lettuce
  • Dill pickles, sliced
  • White onion, finely diced
  • Neutral cooking oil or cooking spray
  • Mayonnaise
  • Ketchup
  • Yellow mustard
  • Sweet pickle relish
  • White vinegar
  • Garlic powder, for the burger sauce
  • Onion powder, for the burger sauce
  • Paprika

Instructions

  1. Combine the mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, garlic powder, onion powder, and paprika in a small bowl. Stir until smooth and refrigerate while preparing the remaining ingredients.
  2. Heat a large skillet over medium-high heat and add the ground beef. Season with salt, black pepper, garlic powder, and onion powder.
  3. Cook the beef thoroughly, breaking it into small crumbles. Once it reaches an internal temperature of 160°F (71°C), drain the excess grease.
  4. Warm the large flour tortillas briefly until flexible enough to fold without tearing.
  5. Place one large tortilla on a flat surface and add a portion of cooked ground beef to the center, leaving plenty of space around the edges.
  6. Place a slice of American cheese over the warm beef and spoon some burger sauce over the cheese.
  7. Place a tostada shell over the beef and cheese, then add shredded lettuce, sliced pickles, diced onion, and a little more burger sauce.
  8. If the large tortilla cannot completely cover the filling, place a small flour tortilla or a piece of tortilla over the exposed center.
  9. Fold the edges of the large tortilla inward around the circle until the filling is completely enclosed.
  10. Heat a clean skillet over medium heat and lightly coat it with neutral cooking oil or cooking spray.
  11. Place the Crunchwrap seam-side down in the skillet and cook until golden brown and sealed. Carefully flip and cook the second side until crisp and golden.
  12. Repeat with the remaining Crunchwraps and serve warm with extra burger sauce on the side.

Notes

  • Avoid overfilling the tortillas so they are easier to fold and seal.
  • Warming the flour tortillas before assembly makes them more flexible and less likely to tear.
  • Cooked crumbled bacon can be added for a bacon cheeseburger variation.
  • Add sliced jalapeños, hot sauce, or cayenne for extra heat.
  • American cheese can be replaced with cheddar, Monterey Jack, or another good melting cheese.
  • If tostada shells are unavailable, use crunchy tortilla chips to create the crispy center layer.
  • For make-ahead preparation, store the cooked beef, sauce, vegetables, and tortillas separately and assemble shortly before cooking.
  • Store leftover cooked Crunchwraps in an airtight container in the refrigerator for 3–4 days.
  • Reheat leftovers in a dry skillet over medium-low heat or in an air fryer until the exterior is crisp and the filling is thoroughly heated.

Nutrition

Find it online: https://thefamilycooking.com/big-mac-crunchwraps/