Keto Big Mac Crunchwrap
Combining the best of Taco Bell and McDonalds
This juicy Keto Big Mac Crunchwrap is filled with all the components of America's favorite burger, surrounded by a crunchy tortilla wrap and made low carb! It's perfect for times when you can't decide between a burger or tacos.
1 crunchwrap
4
Servings
733
Calories
55.4g
Fat
39.9g
Protein
8.9g
Net Carb
38.6g
Total Carbs
For my fast food fans, if you crave the iconic taste of a Big Mac but the thought of a bunless burger or a burger salad doesn’t suffice. Then you need to try this Keto Big Mac Crunchwrap. The components of a juicy classic Big Mac, including the special sauce, are wrapped in a crunchy, crispy and delicious Crunchwrap that will make you forget about the bun!
This Big Mac Wrap is a tasty twist on the famous McDonald’s burger. It has all the traditional flavors you love but it’s wrapped in a crispy keto tortilla. In place of the middle bun, a homemade low carb tostada shell is used. These tostada shells are easy to make and only require 3 ingredients!
Each crunchwrap has two all-beef patties layered between sliced American cheese, pickles, onion, lettuce, Big Mac sauce and low carb tortillas. All that’s missing is the sesame seed bun and you won’t miss it! But you could toss in some sesame seeds for good measure!!
Keto Big Mac Crunchwrap Recipe Video
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Low Carb Special Sauce Ingredients
1/2 cup mayonnaise - 2 tablespoons no sugar added ketchup
- 1 tablespoon vinegar (white or apple cider)
- 1 tablespoon minced dill pickle or relish
- 1 teaspoon sugar free sweetener
- 1 teaspoon finely diced onion
- salt & pepper to taste
Keto Tostada Shells Ingredients
- 1/2 cup + 2 1/2 tablespoons almond flour
- 1 tablespoon unflavored protein powder
- 1/2 tablespoon xanthan gum
- 1/4 teaspoon salt
- 3 tablespoons water
- tortilla press
- parchment circles
- avocado oil, for frying
Keto Big Mac Crunchwraps Ingredients
- 1 pound ground beef
- 4 large (~10 in.) low carb tortillas
- 8 slices American cheese
- 2 tablespoons finely diced onion
- 3 tablespoons minced dill pickle or relish
- 1/2 cup shredded lettuce
- 8 small keto tortillas
Keto Big Mac Crunchwrap Directions
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Make the special sauce low carb
In a small bowl, combine mayonnaise, ketchup, vinegar, minced dill pickle or dill pickle relish, sugar free sweetener and minced onion. Add salt and pepper to taste. Set aside or refrigerate until ready to use.
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons ketchup (no-sugar added)
- 1 tablespoon vinegar (white or apple cider)
- 1 tablespoon minced dill pickle or dill pickle relish
- 1 teaspoon sugar free sweetener
- 1 teaspoon finely diced onion
Quick Tip
Will have leftover sauce. Sauce can be made ahead of time and stored in the refrigerator for up to a week. -
Make keto tostada dough
To a small bowl, whisk together almond flour, protein powder, xanthan gum and salt. Stir in hot water and mix until a dough ball forms. Divide the dough into 4 even balls.
Ingredients
- 1/2 cup + 2 1/2 tablespoons almond flour
- 1 tablespoon unflavored zero carb protein powder
- 1/2 tablespoon xanthan gum
- 1/4 teaspoon salt
- 3 tablespoons water
-
Flatten and fry tostada shells
Using a tortilla press or a rolling pin, place a ball of dough in between two parchment circles and press or roll out to a thin circle. To a medium skillet, add enough avocado oil to fill the bottom of the skillet 1 cm from the bottom (just enough so the tortilla will submerge while frying) and heat over medium heat. Once oil is hot, peel off the parchment paper from each side and place in the oil. Press down tortilla with a spatula and let fry for 2-3 minutes or until golden brown. Flip over and fry the other side for 1-3 minutes until golden brown, hardened or almost hardened. Remove from oil and place on a paper towel lined plate to dry. Repeat with remaining shells.
Ingredients
- avocado oil
Quick Tip
The thickness of the tostada should be the same as a tortilla. Leave tortilla sandwiched between parchment circles for storing if needed. Shells will continue to harden as they dry. -
Grill burgers
Divide the ground beef into 8 equal sized balls. Using a tortilla press or a rolling pin, place a ball of ground beef in between two parchment circles and press or roll out to a thin circle. Cook each thin patty in a non-stick skillet over medium-high heat. Season one side with salt. Grill on the first side for about 1-2 minutes or until the underside is lightly charred. Flip and cook the other side for 1 minute. Remove and place on a paper towel lined plate. Repeat with remaining ground beef.
Ingredients
- 1 lb ground beef
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Assemble the first layer
Add 1 slice of American cheese to a large tortilla. Followed by 1 beef patty. Spread 1 teaspoon of special sauce on top of the patty. Sprinkle on 1/2 teaspoon minced onions and 1 teaspoon of minced pickles or relish. Top with 1 tablespoon shredded lettuce.
-
Assemble second layer
Add the hard tostada shell on top of the lettuce, followed by another burger patty. Spread 1 teaspoon of special sauce on top of the patty. Sprinkle on 1/2 teaspoon minced onions, 1 teaspoon of minced pickles or relish, and 1 tablespoon shredded lettuce. Top with 1 slice of American cheese.
-
Fold crunchwrap
Place the small soft tortilla on top of the ingredients and fold the ends of the large tortilla to meet the small tortilla.
-
Seal and make crunchy
Spray a medium skillet with cooking spray and heat over medium heat. Place keto crunch wrap in the skillet seam side down, press and hold down with your hand in order to keep the contents from coming out and let cook for 2-3 minutes or until it starts to brown and the seam is set (meaning your crunch wrap won't fall open). Flip and fry the crunchwrap on the other side for 2-3 minutes or until golden brown. Cut in half and serve.
