Big Mac Crunchwraps

Super simple
Super simple
Super simple
Super simple
timer
0:25 m
shopping_cart
17
Ingredients
eco
1855
kcal

Is there anything better than that bright orange Big Mac Sauce?

We decided to take on the classic Big Mac with our very own plant-based version, in the form of the humble crunchwrap. Gooey, cheesy, packed full of flavour, these not-so-meaty morsels are ideal if you want to take your burger in a different direction this summer. You'll be extremely happy that you tried them, trust us.

Start cooking ➞

Serves

2

Ingredients

For the patties

<item-todo-done>1 tbsp oil<item-todo-done><item-todo-done>2 plant-based burger patties<item-todo-done><item-todo-done>40g plant-based grated cheese<item-todo-done><item-todo-done>3 tbsp BOSH! Cheeze Sauce<item-todo-done>


For the sauce

<item-todo-done>2 tbsp ketchup<item-todo-done><item-todo-done>4 tbsp plant-based mayonnaise<item-todo-done><item-todo-done>2 tsp pickle juice<item-todo-done><item-todo-done>1 tsp sugar<item-todo-done><item-todo-done>1 tbsp yellow American mustard<item-todo-done><item-todo-done>½ tsp black pepper<item-todo-done><item-todo-done>¼ tsp salt<item-todo-done><item-todo-done>1 tbsp BBQ sauce (optional)<item-todo-done>


For the wrap fillings

<item-todo-done>½ red onion<item-todo-done><item-todo-done>1 baby gem lettuce<item-todo-done><item-todo-done> handful of cherry tomatoes<item-todo-done><item-todo-done>2 pickled gherkins<item-todo-done><item-todo-done> few slices pickled jalapeños<item-todo-done><item-todo-done>4 large tortilla wraps<item-todo-done><item-todo-done> handful of crispy onions (optional)<item-todo-done>

Before you start

Oven preheated | Medium frying pan with lid

Cook the patties

  • Heat a frying pan over medium heat with the oil.
  • Flatten down the patties with the palm of your hand or the back of a spatula, until they are maximum 2-3cm thick.
  • Fry the patties until well browned and mostly cooked through on both sides.

    Meanwhile, prepare your fillings and sides

  • Finely dice the red onion, tomatoes, gherkin slices and pickled jalapenos.
  • Finely shred the lettuce.

Finish the cheeseburgers

  • When the burgers are almost done, mix the grated cheese together with the cheese sauce in a bowl (if using), and top both patties with the grated cheese/cheese sauce mixture.
  • Add a splash of water in the pan, put the lid on and continue cooking until the cheese melts fully.

Meanwhile, make the sauce

  • Mix all the sauce ingredients together in a bowl, and season to taste.

Assemble the crunchwraps

  • Lay out one tortilla wrap in front of you.
  • Generously spread the sauce across the centre, until it is just wider than the width of your flattened patty - avoid getting too close to the edge.
  • Add a generous handful of the chopped lettuce, tomatoes, gherkins and jalapenos evenly across sauce, then place a cooked cheesy patty on top.
  • Cut out a smaller circle from a second tortilla wrap just wider than the size of the patty, and spread more sauce on one side.
  • Add another handful of the fillings and the crispy onions (if using) on top of the patty, packing it as high as you can.
  • Place the smaller tortilla circle sauce-side down on top, and gently flatten it down with your hands.
  • Bring all the edges of the larger tortilla wrap into the centre, overlapping with the smaller circle to create a tight pleated bundle.
  • Quickly flip the wraps onto the pleated side so everything stays together, then repeat with the second wrap.

Cook the crunchwraps

  • Heat a drizzle of oil in a pan over medium heat.
  • Fry each crunchwrap seam-side down until the tortilla is golden-brown and crispy, pressing down with the back of a spatula to help seal the edges.
  • Flip and cook the other side and enjoy!
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