Big Mac Crunchwrap Recipe (Better Than the Drive-Through)

A Big Mac Crunchwrap is seasoned ground beef, Big Mac sauce, American cheese, iceberg lettuce, dill pickles, onion, and sesame seeds layered over a crunchy tostada shell — all wrapped in a large flour tortilla and toasted in a skillet until golden. Ready in 30 minutes and significantly better than the drive-through version.

Someone at some point looked at a Big Mac and a Taco Bell Crunchwrap and thought “what if these were the same thing?” and they were absolutely right to do so.

This Big Mac Crunchwrap has all the flavours of a McDonald’s Big Mac — that sauce, that crunch, that specific combination of pickles and onion — wrapped inside a crispy golden tortilla with a tostada shell for maximum structural integrity. It’s handheld, it’s messy in the best possible way, and it genuinely tastes like something you’d pay $15 for at a trendy burger spot.

I’ve made this at least a dozen times. It disappears faster than anything else I’ve ever brought to a gathering.

Love copycat fast food recipes? Also try my Taco Bell Crunchwrap Supreme and my Big Mac Smash Burger Tacos.

Ingredients You’ll Need

(Full measurements are in the recipe card below.)

• Ground beef — 80/20 is the move for a juicy, flavorful filling. Lean beef works but the filling can taste dry. Ground turkey is a great lighter swap — season it a little more generously since it has less natural flavour.
• Large flour tortilla — burrito-sized, 10 inches or larger. You need enough tortilla to fold over the tostada shell and create a proper seal. Low-carb tortillas work perfectly here too.
• Tostada shell — the crispy layer inside that gives the crunchwrap its signature crunch. Find them in the Mexican food aisle near the taco shells. Can’t find them? Break a hard taco shell in half — works exactly the same.
• American cheese — this is the right cheese for this recipe. American cheese melts into a creamy, gooey layer that stays soft even after cooking. Cheddar works but doesn’t melt the same way.
• Big Mac sauce — the whole reason this tastes like a Big Mac. Use my Homemade Big Mac Sauce Recipe or grab a bottle from the store. Make extra — you’ll want it for dipping.
• Iceberg lettuce — shredded fine. Iceberg holds its crunch better than romaine when it sits next to the hot beef. Add it cold, right before folding.
• Diced white onion — finely diced. The sharp bite of raw white onion is essential to the Big Mac flavour profile. Don’t swap for caramelised onion — it changes the whole vibe.
• Dill pickles — dill pickle chips (the flat, round ones) are closest to what McDonald’s uses. Chop them small so every bite gets pickle.
• Sesame seeds — sprinkled on the sauce layer inside the wrap. The finishing touch that makes this taste exactly like a Big Mac.

The Big Mac Sauce

Make this first so it’s ready when you assemble. Full recipe at Big Mac Sauce Recipe. Quick version: whisk together mayo, sweet pickle relish, yellow mustard, white vinegar, garlic powder, onion powder, and paprika. Refrigerate for at least 15 minutes — it gets better as it sits.

How to Make a Big Mac Crunchwrap

1. Cook the beef. In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks — about 7–10 minutes. Drain the excess grease. Season with salt and pepper. Set aside.
2. Lay out the tortilla. Place a large flour tortilla flat on a clean surface. Spread a layer of Big Mac sauce in the center, roughly the size of your tostada shell.
3. Add the beef and sesame seeds. Spoon the cooked beef over the sauce. Sprinkle sesame seeds over the beef.
4. Add the tostada shell. Place a tostada shell directly on top of the beef.
5. Add the cold toppings. On top of the tostada shell, layer the shredded lettuce, diced pickles, diced onion, and American cheese slices.
6. Fold the crunchwrap. Starting at one edge of the tortilla, fold it up and over the filling toward the center. Continue folding around the circumference, creating overlapping pleats — each fold should overlap the previous one slightly. Press firmly as you go to keep it sealed. Flip it over so the seam side is facing down.
7. Cook the crunchwrap. Heat a skillet over medium heat with a drizzle of oil. Place the crunchwrap seam-side down. Press down firmly with a spatula — this is what seals the folds and creates an even golden crust. Cook for 2–3 minutes until deep golden brown. Carefully flip and cook another 2–3 minutes on the other side.
8. Serve immediately with extra Big Mac sauce on the side for dipping.

Press down while cooking. Firmly pressing the crunchwrap with a spatula as it cooks is the most important tip. It seals the folds, flattens the wrap evenly, and creates that satisfying golden crust. Don’t skip this.

Add lettuce cold. Hot lettuce is soggy lettuce. Keep it in the fridge until the moment you’re assembling and add it cold directly onto the tostada shell. It stays crisp even after cooking.

Don’t overfill. More filling sounds better but overstuffed crunchwraps won’t fold properly, split at the seams, and fall apart when you try to eat them. Stick to the recipe amounts — they’re measured to fit.

Variations

1. Spicy Big Mac Crunchwrap — add sliced jalapeños and a drizzle of sriracha to the Big Mac sauce. Or use pepper jack instead of American cheese.
2. Ground turkey — swap 1:1 for ground beef. Season a little more generously.
3. Low carb — use a low-carb tortilla and swap the tostada for a low-carb taco shell or skip it entirely for a softer wrap.
4. Double sauce — spread Big Mac sauce on both the beef layer AND the tostada shell before adding the cold toppings. Messy. Worth it.

Store leftover crunchwraps wrapped individually in foil in the fridge for up to 2 days. To reheat: place seam-side down in a dry skillet over medium heat for 2–3 minutes per side — this brings the crunch back. Do not microwave — it makes the tortilla soft and the tostada shell soggy.

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How To Make The Best Big Mac Crunchwrap Recipe

Dive into the ultimate comfort food with this Big Mac Crunchwrap recipe, blending the iconic Big Mac flavors with the crispy crunch of a tortilla wrap. Perfect for a fun and indulgent homemade treat.

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Dinner

Cuisine: American

Servings: 4 servings

Calories: 604kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

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• 1 pound ground beef
• Salt and black pepper
• 4 extra large flour tortillas
• Homemade Big Mac Sauce
• 3 tbsp sesame seeds
• 4 tostada shells
• 2 cups shredded lettuce
• ¾ cup pickles chopped
• ¾ cup white onion chopped
• 1 cup shredded cheese

Instructions

• Using a large skillet or large saute pan, cook ground beef (I recommend high-quality meat) over medium heat until brown. Season with salt and pepper and crumble the beef into smaller pieces with a wooden spoon as you go, this will take 4-5 minutes.
• Place the large tortillas on a flat surface. Add a spoonful of the meat mixture in the center of each tortilla – about the size of the tostada shell.
• Then add Homemade Big Mac sauce on top of the meat and spread evenly. Top with sesame seeds then the tostada shell or crispy corn tortillas.
• Top with the shredded lettuce, diced pickles and minced onions. Use fresh ingredients for best results. Then add shredded cheese.
• Tightly fold the edges of the flour tortilla towards the center of the tortilla, creating pleats as you go.
• In the same large nonstick skillet or a small saucepan, heat oil. Add crunch wrap folded side down and cook until golden brown over medium-high heat. This should take 2-3 minutes. Flip over to other side and cook for another 1-2 minutes until golden brown.
• Continue with the remaining 3 and enjoy! Can use remaining big mac sauce for dipping.

Video

Nutrition

Serving: 1serving | Calories: 604kcal | Carbohydrates: 51g | Protein: 44g | Fat: 58g | Saturated Fat: 18g | Polyunsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1579mg | Fiber: 4g | Sugar: 12g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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Other Copycat Recipes You May Like To Try!

• Copycat Starbucks Egg White Bites
• Heavenly Hunks Recipe
• Breakfast Crunchwrap Supreme Recipe
• Wendy’s Copycat Chili Recipe
• McDonald’s Egg McMuffin Recipe

If you tried this Big Mac Crunchwrap recipe, I’d love to hear how it went! Leave a comment and star rating below — and tag me on Instagram @basicswithbails or save it for later on Pinterest using #basicswithbails.