Chicken Big Mac Smash Tacos
Ground chicken smashed onto tortillas, cooked until crispy, and topped with homemade Big Mac sauce, melty cheese, pickles, and shredded lettuce. Fast, easy, and gone in minutes.
Ingredients
Chicken Patties
- 8.8 oz ground chicken
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
Big Mac Sauce
- ¼ cup mayonnaise
- 1½ tablespoon pickles finely chopped
- 2 teaspoons ketchup
- 1 teaspoon Dijon mustard
- 1 teaspoon pickle juice or white vinegar
- ¼ teaspoon smoked paprika
- ¼ teaspoon sugar
- ¼ teaspoon garlic powder
- Pinch salt
- Pinch white pepper
Assembly
- 6 mini flour tortillas about 12 cm / 5 inch
- 6 slices burger cheese
- 18 slices pickle
- shredded iceberg lettuce
- 2-3 tablespoon neutral oil for cooking
Instructions
- In a bowl, combine the ground chicken with salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix until evenly combined.
- In a separate bowl, whisk together the mayonnaise, chopped pickles, ketchup, Dijon mustard, pickle juice, paprika, sugar, garlic powder, salt, and white pepper until smooth. Set aside.
- Divide the chicken mixture into 6 equal portions, about 40 g each.
- Spread one portion of chicken in a thin, even layer over one side of each tortilla, covering it nearly to the edges.
- Heat a lightly oiled skillet or griddle over medium heat. Place the tortillas chicken-side down in the pan and press with a big spatula to ensure even contact. Cook for 3–4 minutes, until the chicken is cooked through and golden brown.
- Flip the tacos over and place one slice of cheese on top of each chicken patty. Cook for 30–60 seconds more, until the cheese melts and the tortilla crisps up.
- Remove from the pan and spread generously with the Big Mac sauce. Top with shredded lettuce and 2–3 pickle slices. Serve immediately.
Video
Notes
Mini Tortillas - If small tortillas are unavailable, use large flour tortillas and cut them into circles using a small bowl as a template.
Storage - Best eaten fresh. If you have leftovers, store the tacos and toppings separately. Keep the cooked tacos in an airtight container in the fridge for up to 2 days. Reheat in a dry pan over medium heat to bring back the crispiness. The sauce keeps in the fridge for up to 5 days.
Nutrition
Calories: 260kcalCarbohydrates: 16gProtein: 11gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 40mgSodium: 4191mgPotassium: 774mgFiber: 5gSugar: 7gVitamin A: 947IUVitamin C: 10mgCalcium: 273mgIron: 2mg
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