Big Mac Crunchwraps

Ingredients

• Mayonnaise½ cup
• Ketchup2 tbsp
• Yellow Mustard2 tbsp
• Sweet Pickle Relish2 tsp
• Apple Cider Vinegar1 tsp
• Kosher Salt½ tsp
• Garlic Powder¼ tsp
• Onion Powder¼ tsp
• Sweet Paprika¼ tsp

• Ground Beef1 lb
• Flour Tortillas (10")4
• American Cheese Slices8 slices
• White Onion, finely chopped2 tbsp
• Dill Pickle Slices16
• Shredded Iceberg Lettuce½ cup
• Mini Round Tortilla Chips20
• Canola Oil, for brushing—
• Butter, melted and cooled1 tbsp
• Toasted Sesame Seedsto serve

Method

1. Make the Mac sauce. Combine all sauce ingredients until smooth. Cover and refrigerate until needed.
2. Shape the patties. Divide beef into 8 (2-oz) balls. Place one ball between 2 sheets of parchment. Use the bottom of a glass to press into a thin 5" circle. Stack with parchment between each patty.
3. Cook the patties. Heat a flat-top griddle or cast-iron skillet over medium-high. Season one side of patties with salt and pepper. Working in batches, cook 2 minutes, flip, and cook until patties begin to shrink slightly, about 1 minute more. Transfer to a plate and let cool slightly.
4. Build each Crunchwrap. Lay a tortilla flat. Layer in order: 1 slice cheese, 1 patty, 1 tsp Mac sauce, ½ tsp onion, 2 pickle slices, 1 Tbsp lettuce, 5 tortilla chips, 1 more patty, 1 tsp sauce, ½ tsp onion, 2 more pickles, 1 Tbsp lettuce, 1 slice cheese. Fold the edges of the tortilla up toward the center, creating tight pleats.
5. Toast the Crunchwrap. Reduce heat to medium and brush the griddle with oil. Place Crunchwrap seam-side down. Cook until golden brown and toasted, about 3 minutes per side, turning halfway through. Repeat for all four.
6. Finish and serve. Brush Crunchwraps with melted butter and sprinkle with sesame seeds. Serve with remaining Mac sauce for dipping.