• Secret Sauce (Big Mac Sauce)
• Add all ingredients for the secret sauce to a bowl; whisk to combine thoroughly.
• Cover with plastic wrap and refrigerate.

Big Mac Crunchwrap

• Divide the ground beef into 8 2-ounce balls. Working one at a time, place one portion of ground beef on a piece of parchment paper and top with another piece of parchment paper. Flatten to a 4-inch circle with a burger smasher or heavy measuring cup. Repeat with the remaining ground beef.
• Heat a large nonstick skillet over medium-high heat. Add two flattened patties, sprinkle with salt and pepper, and sear for two minutes. Flip and cook for another two minutes. Transfer to a plate, and repeat with the remaining patties.
• Place a 10-inch flour tortilla on a work surface and layer the Crunchwrap as follows: 1 slice of cheese, cooked burger, 1 teaspoon of special sauce, 2 pickle slices, 1 teaspoon of onions, 1 tablespoon of lettuce, four Tostito rounds, cooked burger, 1 teaspoon of special sauce, 2 pickle slices, 1 teaspoon of onions, 1 tablespoon of lettuce, 1 slice of cheese, and smaller flour tortilla. Tightly fold the edges of the larger tortilla towards the center, creating pleats. Repeat with remaining ingredients.
• Heat a large nonstick skillet over medium heat. Lightly brush with vegetable oil. Add the Crunchwrap, seam side; brush the top with vegetable oil. Cook until golden brown, about three minutes per side. Transfer to a cutting board and cut in half. Repeat with remaining Crunchwraps.
• Serve with additional special sauce on the side for dipping.
• Yield: 4 Big Mac Crunchwraps.