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Keto Big Mac Crunchwrap

Annie Lampella, Pharm.D. Recipe developer and pharmacist

Published Updated

16 ratings

Keto Big Mac Crunchwrap: two all-beef patties, special sauce, pickles, onion, lettuce, and cheese in a crispy low carb tortilla with a crunchy tostada shell in the middle — the best of both worlds at 8.9g net carbs and 39.9g protein.
  • 8.9gnet carbs
  • 39.9gprotein
  • 40minutes
  • 4servings
Stacked keto Big Mac crunchwraps filled with beef, cheese, lettuce, onions and pickles.
Hand holding a sliced Big Mac-style crunchwrap with beef, cheese, lettuce and onion.
A big mac crunchwrap cut in half and stacked on each other with two dill pickles off to the side.
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I've made this recipe more times than I can count, and the tostada shell in the middle is what separates it from every other burger wrap out there. Without it, you're eating a quesadilla with ground beef filling. With it, you get that signature crunch between two beef patties that makes the whole thing taste like actual fast food. That texture contrast is the reason I keep coming back to this one.

Closeup of a cheesy, beefy Big Mac wrap with special sauce dripping down from the wrap.

This is my keto take on the Taco Bell Crunchwrap, loaded with all the classic Big Mac components. I use the same crunchwrap technique but swap seasoned beef for thin smash-style patties and layer in American cheese, special sauce, dill pickles, onion, and lettuce. The homemade tostada shell in the center adds that critical snap, and it only takes about 5 minutes to fry.

I tested this with store-bought cheese crisps instead of the homemade tostada, and it works in a pinch. But the real shell is better. A reader named Derek tried the same shortcut and came to the same conclusion. The almond flour tostada has a corn-style crunch against the soft tortilla that a cheese crisp can't replicate. Jasmine's husband said this was better than McDonald's, and when I asked what made it, she pointed straight to the tostada.

I shape the patties thin so they cook fast and fit inside the tortilla. Two minutes on the first side, one on the second, and they're done. Thick patties make the wrap too tall to fold and the center stays undercooked. Thin is the move here.

Each serving comes in at 8.9g net carbs with two patties, two slices of cheese, and all the fixings. If you want other keto ground beef dinners in the rotation, I also make cheeseburger soup and tacos during the week. But this is the one my family requests on Friday nights.

One discovery I picked up from a reader named Ryan: mix a splash of pickle juice directly into the special sauce instead of just using minced pickles. It's tangier and cuts through the beef fat in a way that straight vinegar doesn't. I tried it and I'm not going back to the original ratio. The brine brings more depth than just acid, and the sauce tastes closer to the original because of it.

Build it with my keto tortillas.

Two thick burgers wrapped in a tortilla stacked on each other on a wire rack.

Which Tortillas I Use

I’ve tested a bunch of tortillas for this, and you need one that’s at least 10 inches to fit all the fillings and fold properly. Even with a 10-inch tortilla, the large one alone can’t fully close the wrap. I use a smaller tortilla (about 4 inches) as a patch on top to seal everything inside. If you can’t find small ones, just cut a 4-inch circle from one of the big ones.

Both sizes are available at most grocery stores now. Some of the larger low carb tortillas contain gluten, so check the label if that matters to you. Here are the ones I’ve used:

A big stack of burger wraps filled with shredded lettuce, hamburger patties and American cheese dripping down.

How I Meal Prep These

Meal prep

I prep the components separately so I can throw these together fast on busy nights. Make the tostada shells and sauce ahead of time and the actual assembly takes maybe 10 minutes.

For the tostadas, I stop at the dough stage and refrigerate the uncooked tortillas for up to a week, or freeze them for 1-2 months. I keep them sandwiched between parchment paper and stacked flat in a freezer bag. They thaw in about 5 minutes at room temperature, then I fry them fresh.

Once fried, tostada shells hold at room temperature for up to 3 days. I usually fry a big batch on Sunday and use them through the week.

The special sauce keeps in a small jar in the refrigerator for up to a week. I make double so I always have some on hand.

Refrigerator storage

Assembled wraps keep in the refrigerator for 3-4 days. I reheat mine in the air fryer at 375 degrees for 3-4 minutes, or in the oven for 5-8 minutes. Freezing the assembled wraps is not something I recommend because the lettuce and sauce don’t hold up, but the uncooked tortilla dough freezes perfectly.

How to Make a Keto Big Mac Crunchwrap

Start by mixing the special sauce so it can chill while you prep everything else. I make the tostada dough next, press the shells thin, and fry them until they're golden and rigid. While those cool, I form the beef into 8 thin patties and grill them hot and fast.

Assembly goes in layers: large tortilla, cheese, patty, sauce, onion, pickles, lettuce, then the tostada shell. Repeat the toppings with the second patty, place the small tortilla on top as a lid, and fold the edges of the large tortilla inward. Press down firmly with a spatula the second you flip it seam-side down. A reader named Corinne figured this out on her second batch, and I do the same thing now. The melted cheese locks the seam shut and keeps everything inside.

This is a solid keto dinner when you want something that feels like fast food. If you like this style, my quesarito uses a similar assembly method.

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The recipe

Keto Big Mac Crunchwrap

Print Pin
Prep 20 min Cook 20 min Total 40 min Serves 4

Ingredients

Servings 4

Low Carb Special Sauce Ingredients

Keto Tostada Shells Ingredients

Keto Big Mac Crunchwraps Ingredients

Step by Step Instructions

  1. Make the special sauce

    In a small bowl, combine mayonnaise, ketchup, vinegar, minced dill pickle or dill pickle relish, sugar free sweetener and minced onion. Add salt and pepper to taste. Set aside or refrigerate until ready to use.

    For this step

    • 1/2 cup mayonnaise
    • 2 tablespoons ketchup (no-sugar added)
    • 1 tablespoon vinegar (white or apple cider)
    • 1 tablespoon minced dill pickle or dill pickle relish
    • 1 teaspoon sugar free sweetener
    • 1 teaspoon finely diced onion
    A hand whisking thousand island dressing in a small bowl.

  2. Make the tostada dough

    To a small bowl, whisk together almond flour, protein powder, xanthan gum and salt. Stir in hot water and mix until a dough ball forms. Divide the dough into 4 even balls.

    For this step

    • 1/2 cup + 2 1/2 tablespoons almond flour
    • 1 tablespoon unflavored zero carb protein powder
    • 1/2 tablespoon xanthan gum
    • 1/4 teaspoon salt
    • 3 tablespoons hot water
    A hand stirring tortilla dough with a spoon.

  3. Flatten and fry tostada shells

    Using a tortilla press or a rolling pin, place a ball of dough in between two parchment circles and press or roll out to a thin circle. To a medium skillet, add enough avocado oil to fill the bottom of the skillet 1 cm from the bottom (just enough so the tortilla will submerge while frying) and heat over medium heat. Once oil is hot, peel off the parchment paper from each side and place in the oil. Press down tortilla with a spatula and let fry for 2-3 minutes or until golden brown. Flip over and fry the other side for 1-3 minutes until golden brown, hardened or almost hardened. Remove from oil and place on a paper towel lined plate to dry. Repeat with remaining shells.

    For this step

    • avocado oil
    A tostada shell frying in a skillet while a spatula starts to lift it up.

  4. Grill burgers

    Divide the ground beef into 8 equal sized balls. Using a tortilla press or a rolling pin, place a ball of ground beef in between two parchment circles and press or roll out to a thin circle. Cook each thin patty in a non-stick skillet over medium-high heat. Season one side with salt. Grill on the first side for about 1-2 minutes or until the underside is lightly charred. Flip and cook the other side for 1 minute. Remove and place on a paper towel lined plate. Repeat with remaining ground beef.

    For this step

    • 1 lb ground beef
    Parchment lifted from a thin beef patty on a tortilla press.

  5. Assemble the first layer

    Add 1 slice of American cheese to a large tortilla. Followed by 1 beef patty. Spread 1 teaspoon of special sauce on top of the patty. Sprinkle on 1/2 teaspoon minced onions and 1 teaspoon of minced pickles or relish. Top with 1 tablespoon shredded lettuce.

    A large tortilla with cheese, burger patty, sauce, and shredded lettuce on top.

  6. Assemble second layer

    Add the hard tostada shell on top of the lettuce, followed by another burger patty. Spread 1 teaspoon of special sauce on top of the patty. Sprinkle on 1/2 teaspoon minced onions, 1 teaspoon of minced pickles or relish, and 1 tablespoon shredded lettuce. Top with 1 slice of American cheese.

    Assembling a wrap filled with a burger cheese and lettuce.

  7. Fold crunchwrap

    Place the small soft tortilla on top of the ingredients and fold the ends of the large tortilla to meet the small tortilla.

    Folding the edges of a crunchwrap.

  8. Seal and make crunchy

    Spray a medium skillet with cooking spray and heat over medium heat. Place the crunch wrap in the skillet seam side down, press and hold down with your hand in order to keep the contents from coming out and let cook for 2-3 minutes or until it starts to brown and the seam is set (meaning your crunch wrap won’t fall open). Flip and fry the crunchwrap on the other side for 2-3 minutes or until golden brown. Cut in half and serve.

    A sealed crunchwrap frying in a non-stick skillet.

Nutrition

Per serving: 1 crunchwrap

Calories
733
Fat
55.4g
Protein
39.9g
Total carbs
38.6g
Net carbs
8.9g

Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.

Frequently Asked Questions

Can I use a store-bought tortilla instead of making the tostada shell?

I've done this when I'm short on time and it works fine. Grab a small tortilla (about 4 inches) from the store. Mission sells zero net carb ones that are the right size. Fry it flat in oil until it hardens into a tostada. The homemade shell tastes better though. It has a slightly nutty flavor from the almond flour that the store-bought version doesn't have. If you're in a real rush, a cheese crisp works too, but you lose that corn-style crunch.

I don't have a tortilla press. How can I flatten my tortillas and burgers?

I use a rolling pin when my tortilla press isn't handy. Sandwich the dough between two sheets of parchment paper and roll it out thin, about the thickness of a tortilla. Same trick works for the burger patties. I press each one between parchment circles and roll until it's uniformly thin. That way everything cooks evenly and the wrap folds flat without a thick lump in the center.

How can I make this lower carb?

If you're tracking macros on keto, most of the carbs come from the large tortilla and the American cheese. I've swapped in cheddar instead of American and that drops each wrap by about 2 carbs. For the tortilla, look for the lowest carb option you can find. The La Banderita I use is 5g net carbs per tortilla. You could also try cheese taco shells as the outer wrap to cut carbs further, though the fold won't be as clean.

Can I make these in the air fryer instead of a skillet?

I've done this plenty of times. After assembling, place it seam side down in the air fryer basket at 375 degrees for 4-5 minutes. You don't need to flip it. The circulating heat crisps the top without the flip. My air fryer is also my go-to for reheating leftover wraps (3-4 minutes at 375, straight from the fridge). If you like air-frying fast food remakes, my Doritos Locos tacos work great in there too.

Can I add pickle juice directly to the special sauce?

A reader named Ryan started doing this after his third batch and I tried it right after reading his comment. Instead of just minced pickles, add a splash of pickle brine directly into the sauce. It's tangier and cuts through the beef fat better than the vinegar alone. The brine has more complexity to it than straight acid. I'm not going back to my original ratio. Start with about a teaspoon and adjust from there.

Why does my crunchwrap fall apart when I flip it?

This happened to me on my first attempt too. The fix is pressing down firmly with a spatula the second you flip it seam-side down in the skillet. Hold it there for about 30 seconds while the cheese starts melting into the seam. That's what locks everything in place. A reader named Corinne figured this out on her second batch and it's exactly what I do now. Don't be gentle with it. The harder you press while the cheese is still melty, the tighter the seal.

Can I eat a Big Mac on keto?

Not the fast food version. The bun alone puts a Big Mac out of keto range. My copycat keeps the two beef patties, special sauce, pickles, onion, lettuce, and American cheese inside a low carb tortilla. One crunchwrap is 8.9g net carbs and 733 calories.

Are keto wraps actually keto?

Some are and some aren't, so I read the label for net carbs. The La Banderita tortillas I use are 5g net carbs each, and Mission Zero Carb tortillas are 0g. Even with two patties and cheese, my whole crunchwrap comes in at 8.9g net carbs.

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Reviews

Tap to rate

4.6 from 16 ratings, 10 written

Made this recipe?

Replying to Derek W.

Your rating

Jen

I had given up on Crunchwraps when I went keto, mostly because I couldn’t work out how you’d get that interior crunch without the tostada shell. Press the almond flour shells thin, thinner than instinct says, with even pressure between the parchment sheets, and they fry up rigid. Go too thick and you get something soft that folds down instead of snapping. The vinegar in the special sauce is doing more work than it looks like. Without it the whole thing tips sweet and flat from the mayo. Two years of keto and I had basically written this off. Eight point nine carbs to get it back.

Reply

Annie Lampella

You nailed the thin part. I roll mine to about the thickness of a store tortilla, and anything thicker folds instead of snapping. Thank you for calling out the even pressure, that’s the piece people skip.

Reply

Laura

Press sesame seeds into the tostada dough before frying. That toasted sesame against the special sauce is the closest this gets to actual Big Mac flavor, and I wasn’t expecting it to move the needle that much. Four stars because once you bite in, the filling migrates. Holds together through the fold, falls apart in your hands. Would fix it if I knew how.

Reply

Annie Lampella

Laura, good call on the sesame. That migrating filling usually means it needs a rest. I let mine sit two or three minutes off the heat so the cheese firms up and glues the layers together. Tucking the lettuce right under the tostada instead of against the soft tortilla helps too.

Reply

Tara

I have everything for this except xanthan gum (threw out my bag a while back). Would leaving it out of the tostada dough work at all or do the shells just fall apart without it?

Reply

Annie Lampella

They hold together without it, just more crumbly after frying. I’ve skipped it when I ran out and they still crisp up fine. Or grab a small store-bought tortilla and fry it flat, Mission’s zero net carb ones are the right size.

Reply

Brittany

Has anyone tried the tostada shells in an air fryer? Too hot to stand over a pan right now.

Reply

Annie Lampella

375 for about 3 minutes, spray both sides with oil first. Mine come out crispier than the pan version, just keep an eye on them after 2 minutes, small tortillas can go from done to burnt quick.

Reply

Hannah

The parchment paper on both sides of the tortilla press for the tostada shells, I don’t know why it took me until my second batch to figure that out, but zero sticking and they come out so clean. Also went heavy on the pickles in the special sauce and it hits exactly like the original.

Reply

Annie Lampella

Heavy pickles is right. The sweetener tips the sauce sweet without them and then it just tastes off.

Reply

Lauren

Big Mac was my Friday night tradition for years before going keto, and I just quietly stopped looking for something close. The special sauce with the dill pickle, the tostada shell crunching through the middle (I have no idea how that’s even keto). Made it twice this week and the second one was even better once I got the fold down.

Reply

Annie Lampella

Yeah, second batch teaching you the fold is just how it goes. Once it clicks it stays put. Friday nights back.

Reply

Ana

The special sauce is the reason I kept thinking about this all week. That said, I had to remake the tostada smaller on my second attempt because the first one was too wide to fold the wrap shut. Once you size it right, though, the whole thing comes together.

Reply

Annie Lampella

The tostada needs to be about 4 inches. More than that and you’re fighting the fold.

Reply

Sarah

The homemade tostada shell is the thing I almost skipped. Figured a low-carb tortilla folded twice would do basically the same job. Made it anyway, and that middle crunch layer is what makes this recipe work. Skip it and you just have a folded wrap. With it you actually get the layered bite of a Crunchwrap. I’d give it 4 stars now, will give it 5 when I figure out whether a little more salt in the tostada dough does what I think it will.

Reply

Annie Lampella

More salt was my instinct too. That shell gets no sauce, no cheese on top of it, so it has to carry flavor on its own. Go heavier than you’d think.

Reply

Marcus

Had real doubts about the tostada shell actually holding everything together, but the xanthan gum dough fries up with this satisfying snap I did not expect. Tried three other keto crunchwrap recipes before landing here. None of them got the structural layer right.

Reply

Annie Lampella

That snap was the whole thing I was chasing. Most versions either skip the xanthan gum entirely or use so little it just gets leathery. The ratio matters a lot.

Reply

Mia

Served these at a dinner party and one of my friends who eats everything (not keto, not tracking anything) pulled me aside to ask how I made the crunchy layer inside. Freaking vindication. Four stars only because the assembly is genuinely time-consuming when you’re making four servings.

Reply

Annie Lampella

Non-keto friend asking about the tostada layer is the best part of making these. For four at once I stage it: shells fried first, all the patties done together, then wrap and seal in a batch. Way less back and forth.

Reply

Corinne

Fold game is everything. Press down hard with the spatula when you seal it or it pops open. Second batch came out perfect.

Reply

Annie Lampella

Yes! That’s exactly it. I do the same thing – really press it down while it’s still warm and the cheese is melty. Makes all the difference.

Reply

Derek W.

Skipped making the tostada shells and used a cheese crisp instead. Still really good but I bet the real shells are better.

Reply

Annie Lampella

The tostada is where the texture contrast comes from. Cheese crisp works in a pinch but yeah, that corn crunch in the middle against the soft tortilla is the whole point.

Reply

Jasmine

My husband literally said “this is better than McDonald’s.” The tostada shell in the middle is what makes it.

Reply

Annie Lampella

That’s high praise! The tostada is where the texture contrast comes from – without it you’re just eating a quesadilla with burger filling.

Reply

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