Big Mac Crunchwrap Supreme
This Big Mac Crunchwrap Supreme recipe combines the best of two famous flavors—the Big Mac with its special sauce—and the convenience of a less-messy, toasted tortilla Crunchwrap Supreme. It takes everything we love about Big Macs and makes it better with a crispy handheld twist.
Craving more similar great recipes try my baked chicken tacos, Mississippi pot roast quesadillas and my taco casserole with Fritos.
Crunchwrap Supreme With Big Mac Special Sauce
I love the layers of crunch in a Crunchwrap Supreme from the toasted tortilla and the crispy corn tostada shell in the middle.
It’s the perfect contrast to the Big Mac flavors of the seasoned tender beef, melty cheese, creamy homemade Big Mac special sauce, tangly dill pickle and shredded lettuce.
My teens love how the Crunchwrap spreads the special sauce evenly so you get some with every bite!
It’s great for a hearty lunch to feed teenagers or a fun dinner for the family served with my air fryer tater tots, air fryer French fries and my easy stovetop Mac and Cheese.
Ingredients
Big Mac Crunchwrap
- Ground Beef
- Seasonings – onion powder, garlic powder, salt & pepper, paprika
- Pickles – sliced
- Flour Tortillas – both large and medium-sized
- Corn Tostadas
- Sesame Seeds
- Cheddar Cheese – shredded mild
- Iceberg Lettuce – shredded
- Yellow Onion – chopped
- Olive Oil
Easy to customize adding more of your favorite ingredients. Love the special sauce, make some extra to serve on the side for dunking the Crunchwraps!
Big Mac Sauce Ingredients
- Mayonnaise
- Dill Pickle Relish
- Granulated Sugar
- White Wine Vinegar
- Mustard
- Paprika
- Salt & Pepper
How To Make Big Mac Crunchwrap Supreme
STEP ONE – Heat a large skillet over medium-high heat and add the ground beef. Break it apart and cook until browned, about 7–10 minutes. Drain the grease and stir in the salt, pepper, paprika, garlic powder, and onion powder.
STEP TWO – In a medium bowl, combine all the sauce ingredients and mix until well blended. Set aside.
STEP THREE – To assemble the crunchwraps, lay a large tortilla flat and spread a layer of sauce roughly the size of the tostada. Spoon on an even layer of ground beef and top with shredded cheese. Place a tostada on top. Add shredded lettuce, pickles, diced onion, and sesame seeds on the tostada.
STEP FOUR – Place a small tortilla over the toppings and gently press down. Fold the edges of the large tortilla inward to seal. Flip the crunchwrap to hold the folds in place.
STEP FIVE – Heat a grill pan or skillet over medium heat with olive oil. Once hot, add the crunchwrap, folded side down, and cook for 2–3 minutes until golden brown. Gently flip and cook for another 2–3 minutes until crispy and golden.
STEP SIX – Remove from heat and repeat with the remaining crunchwraps.
Serve with extra sauce and enjoy!
Storage And Reheating Instructions
Store by wrapping each wrap in plastic wrap or foil to keep them from drying out for 1 to 2 days in the fridge.
To freeze wrap each Crunchwrap tightly with plastic wrap then place them in a freezer-safe bag or container for 1 to 2 months. Let them thaw overnight in the fridge before reheating.
Reheat in a pan over medium heat for a few minutes on each side to crisp them up again!
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Big Mac Crunchwrap Supreme
- Total Time: 45 minutes
- Yield: 4 servings
Description
This Big Mac Crunchwrap Supreme recipe combines the best of two famous flavors—the Big Mac with its special sauce—and the convenience of a less-messy, toasted tortilla Crunchwrap Supreme. It takes everything we love about Big Macs and makes it better with a crispy handheld twist.
Ingredients
1 lb ground beef
1 Tablespoon onion powder
1 Tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon paprika
1 cup pickles – sliced
4 large flour tortillas (burrito size)
4 medium flour tortillas (soft taco size)
4 corn tostadas
2 Tablespoons sesame seeds
2 cups mild cheddar cheese – shredded
2 cups iceberg lettuce – shredded
1 medium yellow onion – chopped
2 Tablespoons olive oil
Sauce Ingredients:
1 cup mayonnaise
2 Tablespoons dill pickle relish
1 teaspoon granulated sugar
1 teaspoon white wine vinegar
1 Tablespoon mustard
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
Instructions
- Heat a large skillet over medium-high heat and add the ground beef. Break it apart and cook until browned, about 7–10 minutes.
- Drain the grease and stir in the salt, pepper, paprika, garlic powder, and onion powder.
- In a medium bowl, combine all the sauce ingredients and mix until well blended. Set aside.
- To assemble the crunchwraps, lay a large tortilla flat and spread a layer of sauce roughly the size of the tostada. Spoon on an even layer of ground beef and top with shredded cheese. Place a tostada on top. Add shredded lettuce, pickles, diced onion, and sesame seeds on the tostada.
- Place a small tortilla over the toppings and gently press down. Fold the edges of the large tortilla inward to seal. Flip the crunchwrap to hold the folds in place.
- Heat a grill pan or skillet over medium heat with olive oil. Once hot, add the crunchwrap, folded side down, and cook for 2–3 minutes until golden brown. Gently flip and cook for another 2–3 minutes until crispy and golden.Remove from heat and repeat with the remaining crunchwraps.
Serve with extra sauce and enjoy!
Notes
Storage and reheating instructions:
Store by wrapping each wrap in plastic wrap or foil to keep them from drying out for 1 to 2 days in the fridge.
To freeze wrap each Crunchwrap tightly with plastic wrap then place them in a freezer-safe bag or container for 1 to 2 months. Let them thaw overnight in the fridge before reheating.
Reheat in a pan over medium heat for a few minutes on each side to crisp them up again!
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
