Description
This Big Mac crunchwrap supreme recipe brings together the classic flavors of a famous burger wrapped in a crispy, grilled tortilla for the ultimate handheld meal. You’ll love how the seasoned beef, special sauce, cheese, and pickles hit all the right notes.
Ingredients
Scale
Protein:
- 1 lb ground beef
Cheese and Vegetables:
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- ½ cup finely chopped onions
- ½ cup sliced pickles
Base and Sauce:
- 4 large (10-inch) flour tortillas
- ½ cup special sauce
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat at 375°F. Add 1 lb ground beef and break into small crumbles while cooking for 8-10 minutes until no pink remains.
- Season the beef with 1 teaspoon salt and ½ teaspoon black pepper during cooking. Drain any excess fat from the skillet.
- Whisk ¼ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon mustard, 1 teaspoon vinegar, ½ teaspoon sugar, and a pinch of salt in a small bowl to create your special sauce.
- Lay a 10-inch flour tortilla flat and spread 2 tablespoons of special sauce in the center. Your surface should look even and smooth.
- Spoon ¼ cup cooked beef directly onto the sauce center of the tortilla. Keep the meat concentrated in the middle.
- Sprinkle ¼ cup shredded cheddar cheese over the beef, ensuring full coverage. Your cheese layer will help bind ingredients.
- Add 2 tablespoons shredded lettuce, 2 tablespoons chopped onions, and 1 tablespoon sliced pickles on top of the cheese.
- Carefully fold the tortilla edges toward the center, creating a sealed hexagon shape. Press gently to secure the folds.
- Heat a clean skillet to medium temperature around 350°F. Spray lightly with cooking oil.
- Place the Crunchwrap seam-side down in the skillet. Cook for 3-4 minutes until golden brown and crispy.
- Flip the Crunchwrap and cook the opposite side for an additional 2-3 minutes. Your goal is an even, crisp exterior.
- Remove from skillet, slice diagonally, and serve immediately with extra special sauce on the side.
Notes
- Drain ground beef thoroughly to prevent a soggy Crunchwrap and ensure crispy texture.
- Warm tortillas slightly before assembling helps them fold more easily without cracking.
- For a leaner version, swap ground beef with ground turkey or plant-based meat alternatives.
- Toast the Crunchwrap on medium-low heat to get that perfect golden-brown crisp without burning the tortilla.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 533 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 33 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 85 mg