If you love a Big Mac but want to make it at home with even more crunch and flavor, and you love Taco Bell but yearn for a burger, this Big Mac Crunchwrap recipe is exactly what you need. It’s packed with seasoned beef, melty cheese, crisp lettuce, and the signature special sauce, all wrapped up in a golden, toasted tortilla. The addition of a crispy tostada shell inside gives it the perfect bite, making every mouthful even better than the drive-thru version.

Plate of folded, grilled Big Mac Crunchwraps with lettuce, shredded cheese, and seasoned filling on a white plate, garnished with parsley. Additional wraps and an orange napkin are visible in the background. — Big Mac Crunchwraps. Photo Credit: Hungry Cooks Kitchen

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Game day, casual get-togethers, or family dinners—these Big Mac Crunchwraps fit right in. They’re easy to make, fun to eat, and everyone can grab one without missing a play or a conversation. While they’re best fresh, leftovers reheat well in a skillet, so nothing goes to waste.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Create your own Big Mac Crunchwraps using ingredients like corn tostadas, two sizes of flour tortillas, ground beef, diced onion, shredded cheddar cheese, lettuce, pickles, sesame seeds, olive oil, and a blend of seasonings for that irresistible flavor. — Big Mac Crunchwraps Ingredients. Photo Credit: Hungry Cooks Kitchen

Ingredients for a sauce to complement Big Mac Crunchwraps include mayonnaise, mustard, dill pickled relish, white wine vinegar, paprika, salt, and pepper—each arranged neatly in bowls on a pristine white surface. — Big Mac Crunchwraps Ingredients. Photo Credit: Hungry Cooks Kitchen

How to Make Big Mac Crunchwraps with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

If you follow my simple steps, you’ll have perfectly crisp, cheesy, and flavorful Big Mac Crunchwraps in no time.

Cook the Ground Beef

Start by heating a large skillet over medium-high heat. Add the ground beef and break it apart with a spatula as it cooks. Let it brown for about 7–10 minutes, stirring occasionally.

Ground beef with spices, including paprika and garlic powder, sizzling in a silver frying pan on a white background—a perfect start for crafting your own Big Mac Crunchwraps. — Brown the beef for 7-10 minutes.

Savor the deliciousness of cooked ground beef seasoned with spices in a frying pan, reminiscent of Big Mac Crunchwraps, all set against a pristine white background. — Stir in the salt, pepper, paprika, garlic powder, and onion powder, mixing well to coat the meat evenly.

Once the beef is fully cooked, drain the excess grease. Stir in the salt, pepper, paprika, garlic powder, and onion powder, mixing well to coat the meat evenly. Remove from heat and set aside.

Make the Secret Sauce

In a medium bowl, whisk together the mayonnaise, dill pickle relish, granulated sugar, white wine vinegar, mustard, paprika, salt, and pepper. Stir until smooth and well blended.

A glass bowl filled with chopped pickles, mustard, red spices, and mayonnaise evokes the mouthwatering flavors of Big Mac Crunchwraps on a clean white background. — Whisk together the mayonnaise, dill pickle relish, sugar, white wine vinegar, mustard, paprika, salt, and pepper.

A spoon scoops out a creamy, orange-tinted sauce with visible specks from a clear glass bowl, perfect for adding a zesty kick to your Big Mac Crunchwraps. — Stir until smooth and well blended.

This sauce is what gives the crunchwraps that signature Big Mac flavor, so don’t skip it! Set it aside until you’re ready to assemble.

Assemble the Crunchwraps

Lay a large flour tortilla flat on a clean surface. Spread a layer of the special sauce in the center, roughly the size of a tostada.

A tortilla with creamy spread graces the plate, encircled by bowls brimming with grated carrots, shredded lettuce, onions, pickles, and extra tortillas—perfect for crafting your own Big Mac Crunchwraps. — Lay a large flour tortilla and spread sauce in the center.

The Big Mac Crunchwrap features a tortilla filled with seasoned ground beef, encircled by bowls of shredded carrots, lettuce, diced onions, pickles, and sauce. — Spoon a generous layer of the seasoned ground beef over the sauce.

A tortilla with seasoned ground meat and shredded cheese, reminiscent of a Big Mac Crunchwrap, is surrounded by bowls of jalapeños, carrots, lettuce, onions, and other toppings on a white surface. — Sprinkle shredded cheddar cheese evenly on top.

Spoon a generous layer of the seasoned ground beef over the sauce, then sprinkle shredded cheddar cheese evenly on top; you could also use a slice of American cheese.

Place a crispy tostada shell over the meat and cheese. Add a handful of shredded lettuce, sliced pickles, diced onion, and a sprinkle of sesame seeds for that classic Big Mac touch.

Add in any optional extras, jalapenos, chopped white onion, or sweet pickle relish.

A tostada nestled on a flour tortilla sits on a plate, reminiscent of the flavors in Big Mac Crunchwraps, surrounded by small bowls of sliced jalapeños, shredded carrots, chopped lettuce, and diced onions. — Place a crispy tostada shell over the meat and cheese.

A Big Mac Crunchwrap topped with pickles, shredded lettuce, cheese, and sesame seeds sits on a plate, surrounded by bowls of carrot sticks, extra pickles, crisp lettuce, diced onions, and a savory spread. — Add shredded lettuce, pickles, jalapeños, onion, and sesame seeds

Unbaked pita dough rests in a bowl over a tortilla, ready for transformation. It's surrounded by small bowls filled with shredded carrots, lettuce, and diced onions on a white surface—a setup that hints at the creation of unique Big Mac Crunchwraps. — Take a smaller flour tortilla, place it over the toppings, and fold the edges to seal the wrap.

Seal the Crunchwraps

Take a smaller flour tortilla and place it over the toppings. Gently press it down so everything stays in place. Fold the edges of the larger tortilla up and over the small tortilla, working your way around in a circular motion to create a tightly sealed wrap.

Flip the crunchwrap over so the folds are on the bottom, keeping it secure.

Cook the Crunchwraps

Heat a large skillet or grill pan over medium heat and add a drizzle of olive oil. Place the crunchwrap seam-side down in the pan and let it cook for 2–3 minutes, until golden brown and crispy.

A folded tortilla sizzles in a square frying pan on the stove, transforming into a delightful Big Mac Crunchwrap. — Heat a skillet over medium heat with a drizzle of olive oil.

A grilled Big Mac Crunchwrap on a square pan, showcasing golden brown, crispy edges. — Cook the crunchwrap seam-side down for 2–3 minutes until golden brown and crispy.

Flip and cook for another 2–3 minutes on the other side. This gives it that signature crunch on the outside while keeping everything warm and melty inside.

Repeat the process with the remaining crunchwraps. Serve immediately with extra sauce on the side.

A plate of stuffed, folded tortillas with grill marks, resembling Big Mac Crunchwraps, garnished with herbs. Nearby are bowls of dipping sauce and additional tortillas on an orange cloth with fresh cilantro beside them. — Serve immediately with extra sauce on the side.

Recipe Notes and Expert Tips

I’ve made these plenty of times, and a few simple tricks can help you get the best results.

Brown the beef evenly: Breaking the meat apart as it cooks ensures even browning and the best texture.
Drain excess grease: Removing extra grease keeps the tortillas from getting soggy.
Use a fresh tostada shell: The tostada is key to adding that crunch, so make sure it’s crispy before assembling, add even more crunch by adding tortilla chips.
Secure the fold: Placing the smaller tortilla on top before folding makes sure everything stays inside.
Cook seam-side down first: This helps the tortilla seal properly and hold its shape.
Use low heat for melty cheese: If the cheese isn’t melting enough, lower the heat and let it warm through a little longer.
Serve with extra sauce: A little extra of that special big mac sauce on the side makes these crunchwraps even better.

How to Store Leftover Big Mac Crunchwraps

If you have leftovers, store them in an airtight container or wrap them tightly in plastic wrap in the refrigerator for up to three days.

When you’re ready to eat, reheat them in a skillet over medium heat for a few minutes per side to restore their crispiness. The microwave works in a pinch, but the tortilla will lose some crunch.

Freezing isn’t recommended because the lettuce and pickles won’t hold up well after thawing.

Stacked quesadilla halves, reminiscent of Big Mac Crunchwraps, are filled with ground beef, shredded cheese, lettuce, and zesty sauce on a white plate. — Big Mac Crunchwraps. Photo Credit: Hungry Cooks Kitchen

More Easy Recipes for You to Try at Home

If you’re keen to add more to your menu, then take a look at my favorite recipes.

Big Mac Crunchwraps

If you love a Big Mac but want a crunchier, more satisfying twist, this Big Mac Crunchwrap is exactly what you need. Packed with seasoned beef, melty cheese, crisp lettuce, and special sauce, it’s wrapped in a golden, toasted tortilla with a crispy tostada inside. Perfect for game day, family dinners, or anytime fast food cravings hit, they’re easy to prep and fun to eat. While best fresh, you can make the beef and sauce ahead, and leftovers reheat beautifully in a skillet.

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Prep Time: 25

Cook Time: 20

Total Time: 45

Course: Lunch, Main Course

Keyword: Big Mac Crunchwrap

Servings:

Calories: 1320kcal

Ingredients

1 pound ground beef
1 tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon salt
½ 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 pickled relish
1 teaspoon granulated sugar
1 teaspoon white wine vinegar
1 tablespoon mustard
1 teaspoon paprika
½ teaspoon salt
½ teaspoon pepper

US Customary – Metric

Instructions

Heat a large skillet over medium-high heat and add the ground beef. Cook, breaking it apart, until browned, about 7–10 minutes. Drain the grease and stir in the salt, pepper, paprika, garlic powder, and onion powder. Mix well and remove from heat.
1 pound ground beef, 1 tablespoon onion powder, 1 tablespoon garlic powder, ½ teaspoon salt, 1 tablespoon paprika, ½ teaspoon pepper
In a medium bowl, whisk together the mayonnaise, dill pickle relish, granulated sugar, white wine vinegar, mustard, paprika, salt, and pepper until smooth. Set aside.
1 cup mayonnaise, 2 tablespoons dill pickled relish, 1 teaspoon granulated sugar, 1 teaspoon white wine vinegar, 1 tablespoon mustard, 1 teaspoon paprika, ½ teaspoon salt, ½ teaspoon pepper
Lay a large flour tortilla flat and spread a layer of sauce in the center, about the size of the tostada. Add an even layer of seasoned ground beef, followed by shredded cheddar cheese. Place a tostada on top, then add shredded lettuce, pickles, diced onion, and sesame seeds.
1 cup pickles, 4 large flour tortillas, 4 corn tostadas, 2 tablespoons sesame seeds, 2 cups mild cheddar cheese, 1 medium yellow onion, 2 cups iceberg lettuce
Place a small flour tortilla over the toppings and press down gently. Fold the edges of the large tortilla inward, overlapping them to seal. Flip the crunchwrap to keep the folds in place.
4 medium flour tortillas
Heat a skillet or grill pan over medium heat and add olive oil. Once hot, place the crunchwrap seam-side down and cook for 2–3 minutes until golden brown. Flip and cook for another 2–3 minutes until crispy. Repeat with the remaining crunchwraps. Serve warm with extra sauce.
2 tablespoons olive oil

Notes

Brown the beef evenly: Breaking the meat apart as it cooks ensures even browning and the best texture.
Drain excess grease: Removing extra grease keeps the tortillas from getting soggy.
Use a fresh tostada shell: The tostada is key to adding that crunch, so make sure it’s crispy before assembling, add even more crunch by adding tortilla chips.
Secure the fold: Placing the smaller tortilla on top before folding makes sure everything stays inside.
Cook seam-side down first: This helps the tortilla seal properly and hold its shape.
Use low heat for melty cheese: If the cheese isn’t melting enough, lower the heat and let it warm through a little longer.
Serve with extra sauce: A little extra of that special big mac sauce on the side makes these crunchwraps even better.

Nutrition

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About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Big Mac Crunchwraps

Ingredients You’ll Need