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
