Have you ever tried Big Mac Tacos? We have and it's a great change from the classic burger. Plus, it's simpler and made with great ingredients. How do you like the idea? Let us know in the comments or on our Instagram @vilgaincooking! :)
Nutrition (1 serving)
- 290 kcal
- 17,8 g carbohydrates
- 19 g fats
- 14 g protein
Per 5 portions
- 1 wrap
- 250 g beef mince
- salt
- pepper
- 5 slices cheddar
- iceberg lettuce
- pickle
- onion
- Vilgain chutney
- 3 tbsp sour cream
- 1 tbsp mayonnaise
- 1 tsp full fat mustard
- 2 tsp onion
- 2 tsp pickle
- 1 tsp maple syrup
- sweet paprika
- onion granules
- garlic granules
- pinch salt
Instructions
-
-
For the sauce, mix sour cream together with mayonnaise, mustard, maple syrup and spices. Add finely chopped onion and pickle.
-
Season the ground beef with salt, pepper and press thoroughly onto the whole wraps.
-
Place the tacos meat side down on the heated pan.
-
Sauté for about 5 minutes. Then turn the tacos over, reduce the heat and let the cheddar slices melt on the meat.
-
Brush the finished tacos with our Big Mac sauce, sprinkle with iceberg lettuce, chopped onion and sliced pickles.
However, if we don't want to fuss with the sauce, or don't like it on our Big Mac, we can also use pre‑made Vilgain sauces and dips.
-
Big Mac Tacos can also be seasoned with our spicy chutney.
-
Bon appetit.
