Description

A homemade version of the classic Big Mac, featuring crispy buttermilk-marinated chicken thighs, seasoned ground beef, and a tangy secret sauce wrapped in a warm tortilla.

Ingredients

Scale

1 pound boneless, skinless chicken thighs, diced
0.5 pounds lean ground beef (80/20 ratio)
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
2–3 tablespoons vegetable oil
Large flour tortillas (6 inches or larger)
1 cup shredded lettuce (Iceberg or romaine)
1/2 cup shredded cheddar cheese
1/4 cup thinly sliced red onion
1/4 cup pickle chips
1/2 cup mayonnaise
1 tablespoon yellow mustard
2 tablespoons ketchup
1 teaspoon white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/2 teaspoon sugar

Instructions

Whisk together mayonnaise, yellow mustard, ketchup, white vinegar, garlic powder, onion powder, smoked paprika, and sugar to make the secret sauce. Cover and refrigerate for at least 15 minutes.
Place diced chicken thighs in a bowl, pour buttermilk over them, and toss to coat. Let marinate for at least 15 minutes.
In a shallow bowl, mix flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
Heat vegetable oil in a large skillet over medium-high heat. Dredge chicken in the flour mixture and fry for 3-4 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
In the same skillet, cook ground beef until browned and crumbly. Season with salt and pepper, then drain excess grease.
Warm tortillas in a dry skillet for 30 seconds per side or microwave for 10 seconds to make them pliable.
Lay a tortilla flat, spread secret sauce down the center, and add lettuce, beef, chicken, cheese, red onion, and pickle chips.
Fold the sides of the tortilla over the filling and roll tightly from the bottom. Slice in half diagonally and serve immediately.

Notes

For a healthier option, substitute half the mayo with Greek yogurt. To keep wraps crispy, store components separately and assemble just before eating. Avoid microwaving assembled wraps as it makes the tortilla chewy.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 wrap
Calories: 650
Sugar: 8
Sodium: 900
Fat: 35
Saturated Fat: 10
Carbohydrates: 45
Fiber: 2
Protein: 30

Keywords: Big Mac wrap, copycat recipe, fast food at home, crispy chicken wrap, secret sauce, easy dinner, weeknight meals