Big Mac Crunchwraps — a plant-based American recipe by BOSH!
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Big Mac Crunchwraps

Okay, we are genuinely obsessed with these right now. A Big Mac Crunchwrap is everything you love about a fast food burger but wrapped up, toasted golden, and completely plant-based. We're talking crispy seared patties, that classic Big Mac sauce, crunchy lettuce, pickled jalapeños, and gherkins all tucked inside a perfectly folded tortilla. Every bite has got that satisfying crunch from the outside and then all those saucy, cheesy, burger-y layers inside. Make these on a Friday night and we promise you won't be missing the drive-through one bit.

Cook: 25 min
Serves 2

Before You Start

  • Frying pan
  • 2 bowls
  • Spatula

Ingredients

  • 1 tbsp oil
  • 2 plant-based burger patties
  • 40g plant-based grated cheese
  • 3 tbsp BOSH! Cheeze Sauce
  • 2 tbsp ketchup
  • 4 tbsp plant-based mayonnaise
  • 2 tsp pickle juice
  • 1 tsp sugar
  • 1 tbsp yellow American mustard
  • ½ tsp black pepper
  • ¼ tsp salt
  • 1 tbsp BBQ sauce (optional)
  • ½ red onion
  • 1 baby gem lettuce
  • handful of cherry tomatoes
  • 2 pickled gherkins
  • few slices pickled jalapeños
  • 4 large tortilla wraps
  • handful of crispy onions (optional)

Method

1

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.
2

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.
3

Meanwhile, make the sauce

  • Mix all the sauce ingredients together in a bowl, and season to taste.
4

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.
5

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!

Tips & Variations

  • Get the sear right: Press your patties down as flat as you can in the pan. You want them thin and well browned, not thick and steamed. That caramelised crust is where the flavour lives.
  • Make it spicier: We love adding extra pickled jalapeños inside. Ian always sneaks a few more in than the recipe says and honestly we're not stopping him.
  • Toast the outside: Once your wrap is folded, press it seam-side down in a dry hot pan for a minute or two until it's golden and sealed. It makes such a difference to the final texture, trust us on this one.

Why This Works

The real magic here is getting a proper sear on those patties before everything goes into the wrap. Flatten them down thin so you get maximum browning and a little bit of crust, because that texture is what makes it feel like the real deal. And don't skip finely dicing all your fillings, it means every bite is perfectly balanced rather than one massive chunk of onion taking over.