MAC SAUCE

In a small bowl, combine mayonnaise, ketchup, mustard, relish, vinegar, salt, garlic powder, onion powder, and paprika until smooth. Cover bowl with plastic wrap and chill until ready to use.

BIG MAC CRUNCHWRAP

Step 1

Portion beef into 8 (2oz) balls. Working one at a time, place ball between 2 small sheets of parchment. Using the bottom of a glass or measuring cup, press to a thin 5" circle. Stack patties with parchment, separating each layer.

Step 2

Heat a flat-top griddle or large skillet over medium-high heat. Season one side of patty with ⅛ teaspoon salt and a pinch of pepper. Working in batches, sear patties 2 minutes, then flip and cook until patties begin to shrink slightly, about 1 minute more. Transfer to a plate and let cool slightly.

Step 3

Place a tortilla on a work surface and build Crunchwrap in the following order: 1 slice of American cheese, 1 burger patty, 1 teaspoon Mac sauce, ½ teaspoon onion, 2 pickle slices, 1 tablespoon lettuce, 5 tortilla chips, 1 burger patty, 1 teaspoon Mac sauce, ½ teaspoon onion, 2 pickle slices, 1 tablespoon lettuce, and 1 slice of American cheese. Tightly fold edges of tortilla toward center, creating pleats (it’s okay if some cheese is exposed).

Step 4

Reduce heat to medium and brush griddle or skillet with oil. Arrange Crunchwrap seam side down and cook until tortilla is golden brown and toasted, about 3 minutes per side. Repeat with remaining Crunchwraps.

Step 5

Arrange Crunchwraps on a platter. Brush with butter and sprinkle with sesame seeds. Serve with remaining Mac sauce alongside.