Name: Big Mac Crunchwrap: Your New Favorite Quick Meal Delight
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: ½ cup mayonnaise (or Greek yogurt); ¼ cup ketchup; 1 tbsp yellow mustard (or Dijon); 2 tbsp sweet pickle relish (or dill pickles); 1 tbsp apple cider vinegar (or lemon juice); 1 tsp kosher salt; ½ tsp garlic powder (or fresh garlic); ½ tsp onion powder (or fresh onion); 1 lb ground beef (or turkey/veggie crumbles); ½ tsp freshly ground black pepper; 4 large flour tortillas (or corn tortillas); 1 cup American cheese (or cheddar); ¼ cup chopped onions; ½ cup dill pickle slices (or bread & butter pickles); 1 cup shredded iceberg lettuce (or romaine/mixed greens); ½ cup mini round tortilla chips (optional); 2 tbsp canola oil (or olive oil); 2 tbsp melted unsalted butter (or margarine); Toasted sesame seeds (optional)

Why You’ll Love This Recipe

I like that this recipe comes together quickly, making it perfect for busy weeknights or casual gatherings. The sauce adds a nostalgic Big Mac taste, while the tortilla chips give it a fun crunch. I also enjoy how easy it is to swap ingredients depending on what I have on hand—ground turkey, veggie crumbles, or even different greens all work beautifully.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Sauce
1/2 cup Mayonnaise Substitution: Use Greek yogurt for a healthier option.
1/4 cup Ketchup Organic ketchup is recommended for enhanced flavor.
1 tablespoon Yellow Mustard Or Dijon.
2 tablespoons Sweet Pickle Relish Or Dill Pickles.
1 tablespoon Apple Cider Vinegar Or Lemon Juice.
1 teaspoon Kosher Salt
1/2 teaspoon Garlic Powder Or fresh minced garlic.
1/2 teaspoon Onion Powder Or fresh onion.

For the Protein
1 pound Ground Beef Or Ground Turkey/Veggie Crumbles.
1/2 teaspoon Freshly Ground Black Pepper For seasoning.

For the Wrap
4 large Flour Tortillas Or Corn Tortillas for gluten-free.
1 cup American Cheese Or Cheddar Cheese.
1/4 cup Chopped White or Green Onions
1/2 cup Dill Pickle Slices Or Sweeter Bread and Butter Pickles.
1 cup Finely Shredded Iceberg Lettuce Or Romaine/Mixed Greens.
1/2 cup Mini Round Tortilla Chips Optional.

For Grilling
2 tablespoons Canola Oil Or Olive Oil.
2 tablespoons Melted Unsalted Butter Or Margarine.
Toasted Sesame Seeds Optional.

Directions

I start by making the sauce. In a mixing bowl, I blend mayonnaise, ketchup, mustard, pickle relish, vinegar, salt, garlic powder, and onion powder until smooth. I cover and chill it for about 10 minutes.

In a skillet, I cook the ground beef with black pepper over medium heat for about 6–8 minutes until browned, then drain any excess fat.

I take a large flour tortilla and spread a layer of the chilled sauce. Then I layer on beef, cheese, chopped onions, pickles, shredded lettuce, and tortilla chips.

I fold the sides of the tortilla inward, then fold the top and bottom to secure the filling.

In a skillet with oil over medium heat, I place the crunchwrap seam-side down and grill for 2–3 minutes until golden and crisp. I flip it, brush with melted butter, and grill the other side.

Once it’s done, I let it cool for a minute, slice in half, and serve with extra sauce or a fresh salad.

Servings and Timing

This recipe makes 4 crunchwraps. Prep time takes 10 minutes, cooking about 15 minutes, with an extra 10 minutes of chilling time for the sauce. Total time is 35 minutes.

Variations

Sometimes I use ground turkey or veggie crumbles for a lighter version. If I want extra spice, I add jalapeños or hot sauce to the sauce. For a cheesier crunchwrap, I layer in shredded cheddar along with American cheese. I’ve also tried using spinach or kale instead of lettuce for a healthier twist.

Storage/Reheating

I keep leftover crunchwraps wrapped in foil or an airtight container in the fridge for up to 2 days. To reheat, I warm them in a skillet over medium heat for a few minutes on each side so they stay crispy. I avoid microwaving because it makes them soggy.

FAQs

Can I make the sauce ahead of time?

Yes, I can prepare the sauce up to 3 days in advance and keep it chilled.

Can I make this recipe vegetarian?

Yes, I use veggie crumbles or even sautéed mushrooms and beans as the filling.

What’s the best cheese for this recipe?

I like American for a classic taste, but cheddar or pepper jack also work well.

Can I use corn tortillas instead of flour?

Yes, but they’re smaller and less flexible, so I may need to double them up.

How do I keep the crunchwrap from falling apart?

I fold the tortilla tightly and grill seam-side down first to seal it.

Can I bake these instead of pan-grilling?

Yes, I bake them at 375°F for about 10 minutes until golden and crispy.

Can I freeze crunchwraps?

Yes, I freeze them ungrilled, wrapped in foil. When ready, I thaw slightly and grill as usual.

Do I need tortilla chips inside?

No, they’re optional, but I like the extra crunch they add.

How can I make it healthier?

I swap the mayo for Greek yogurt, use ground turkey, and add extra veggies inside.

Can I add more toppings?

Yes, I sometimes add tomatoes, jalapeños, or avocado for extra flavor.

Conclusion

This Big Mac crunchwrap is a fun, flavorful twist on a fast-food favorite. I love how easy it is to make at home and how customizable it is for different tastes. With its crispy wrap, creamy sauce, and layers of beef, cheese, and fresh toppings, it’s a meal I keep coming back to for quick dinners and casual gatherings.