Big Mac Crunchwraps

Super simple
Super simple
Super simple
Super simple
0:25 m

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 ➞




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!

Cost per portion


CO2e per portion

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