Big Mac Crunchwrap

1. Heat a skillet over medium heat. Add the ground beef and cook until it’s browned and no longer pink. Season with salt and pepper as per your taste. Remove excess fat by draining it off.
2. Stir in the diced onions and pickles into the cooked ground beef. Cook for another 2-3 minutes until the onions are softened. Then, take it off the heat and set it aside.
3. Lay out a large flour tortilla on a flat surface. In the center of the tortilla, add layers of shredded lettuce, cheddar cheese, Monterey Jack cheese, and the beef mixture.
4. Fold the edges of the tortilla over the filling, making a square shape to encase the ingredients.
5. Heat a non-stick skillet over medium heat. Place the crunchwrap seam-side down in the skillet and cook until it’s golden brown and crispy, about 3-4 minutes per side.
6. Repeat the process with the remaining tortillas and filling ingredients.
7. In a small bowl, combine shredded iceberg lettuce, diced tomatoes, onions, pickles, and Thousand Island dressing.
8. Serve the warm crunchwraps, topped with the lettuce-tomato mixture. Enjoy your homemade Big Mac Crunchwraps!