Big Mac Venison Crunchwraps

Big Mac Venison Crunchwraps

Ingredients

1 pound Ground Venison

2 teaspoons Worcestershire Sauce

1 teaspoon Salt

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

½ teaspoon Black Pepper 

2 tablespoons Water

Big Mac Sauce

½ cup Mayonnaise

2 tablespoons Diced Pickles (or Dill Pickle Relish)

1 tablespoon Yellow Mustard

1 tablespoon Ketchup

2 teaspoons White Vinegar

1/2 teaspoon Paprika

For the Crunchwraps

4 Burrito Size Flour Tortillas, Warmed Fo

4 Taco Size Flour Tortillas 

4 Tostadas 

8 Slices American or Cheddar Cheese

2 tablespoons Finely Chopped White Onion

2 tablespoons Diced Pickles

½ cup finely Shredded Lettuce

Recipe Directions

1. Make the Big Mac Sauce: in a small bowl, add mayonnaise, diced pickles, yellow, mustard, ketchup, apple cider vinegar, sugar, and paprika. Mix the ingredients together and then sit in the fridge until you’re ready to serve.
2. Preheat a large skillet or griddle to medium high heat with a tablespoon of oil. Once preheated, add in the ground venison and cook it until it’s brown breaking it up as it cooks. Season all over with Worcestershire sauce salt, garlic powder, onion powder, and black pepper. Add in water and mix until the seasonings are well distributed. Removed from heat.
3. To assemble the big Mac crunch wraps, start with one warmed burrito size tortilla. It’s important that the burrito is warmed so that it doesn’t rip while wrapping. Add a thin layer of the big Mac sauce, then top with 1/4 of the ground venison and add two slices of cheese. Top with the tostada, add some more big Mac sauce and top with shredded lettuce, diced onion and diced pickles. Top the filling it a taco sized tortilla and wrap up the edges of the burrito sized tortilla around the taco size tortilla so that they are overlapping. 
4. Continuous assembling the remaining crunch wraps until you run out of ground venison.
5. Take the assembled medicine crunch wraps back to your skillet or griddle . We’ll place them seaside down and let them cook for one or two minutes to seal, adding oil to the skillet as needed. Flip over and let cook for another minute on the other side to toast it.
6. Serve warm and enjoy.