Chicken Big Mac Taco

Turning the classic flavors of the Chicken Big Mac into a handheld taco is one of those craveable ideas that just had to happen. Imagine everything you love about the iconic sandwich—zesty sauce, tangy pickles, crisp lettuce, melty cheese, and extra crispy chicken—now wrapped in a toasted, pillowy flour tortilla. These Chicken Big Mac Tacos are a must-make for taco night or when you need takeout vibes at home, minus the drive-thru.

I first put these together on a Friday night when we wanted something playful and familiar. Now my family never lets a month go by without a batch and we even stash extra tenders in the freezer for impromptu cravings.

Ingredients

• Chicken tenderloins: Essential for super juicy texture and crisp bite Look for fresh or high-quality frozen
• Flour tortillas: Soft wrap holds everything together and becomes golden and chewy when toasted Choose tortillas with few ingredients for best flavor
• Mayonnaise: Key to creamy homemade Big Mac Sauce Opt for full fat for best texture
• Yellow mustard: Brings subtle sharpness to the sauce Check the ingredient list for no added sugar
• Sweet relish: Classic sweet zing for the signature sauce Go for refrigerated relish for crunchier bits
• Grated onion: Fresh onion adds sharpness and depth to the sauce White or sweet onions are best
• Iceberg lettuce: Light crunch that matches the original Thinly slice for even texture
• Dill pickles: Cuts through the richness with tart flavor Refrigerated deli pickles usually have best snap
• American cheese: Provides melty creaminess and that nostalgic Big Mac flavor Look for quality cheese slices at the deli counter
• All-purpose flour: Essential for dredging the chicken Gives best crispy crust on the tenders
• Olive oil: Used to toast tortillas Adds nice flavor but you can sub with canola if needed

Instructions

Make the Big Mac Sauce:

Mix mayonnaise with yellow mustard sweet relish grated onion and a little salt Taste and adjust seasoning Cover tightly and let flavors develop in the fridge for at least an hour

Bread the Chicken:

Prepare a wet batter by whisking together eggs and a touch of milk until smooth In another bowl add flour lightly seasoned with salt and pepper Dip each chicken tenderloin into the wet batter making sure it is coated on all sides Then dredge in the seasoned flour mixture pressing the flour onto the chicken so every spot is covered

Fry the Chicken:

Heat a heavy pot with about two inches of oil to three hundred fifty degrees Use a thermometer to track the temperature Fry chicken tenders in batches turning as needed so all sides crisp up Fry each piece until it is deep golden and the center reads one hundred sixty five degrees Place cooked chicken on a wire rack to keep it crispy while draining

Toast the Tortillas and Melt Cheese:

Heat a skillet over low and swirl in just enough olive oil to coat the surface Place one tortilla in the pan and cook until just beginning to brown but still soft Flip it Add a slice of American cheese and let it melt slightly while the other side toasts

Assemble the Tacos:

Spread a generous spoonful of Big Mac sauce over each cheesy tortilla Top with a warm fried chicken tender then layer on pickles a handful of shredded iceberg lettuce and a final drizzle of Big Mac sauce Serve immediately for best crunch

My favorite part is how the homemade sauce nails that classic flavor with just the right mix of tang and sweetness It reminds me of late night drive thrus with friends which always included a messy Big Mac and lots of laughs

Storage Tips

These tacos taste best fresh but the individual parts can be made ahead. Homemade chicken tenders freeze well—cool them fully first, lay out on a sheet pan until solid, then transfer to a zip bag for up to two months. Reheat in a hot oven or air fryer for maximum crispiness. Store Big Mac sauce in a jar in the fridge and keep shredded lettuce and sliced pickles sealed for easy assembly.

Ingredient Substitutions

You can swap in frozen or fast food chicken tenders if frying feels like too much. For a beef spin, use smashed burger patties instead of chicken. If you want a lighter option, grilled chicken strips work well too. Dairy-free cheese and vegan mayo let you keep the flavor if anyone at your table is dairy free.

Serving Suggestions

Pile the tacos alongside French fries or potato wedges for true drive-thru nostalgia. These also pair well with a crunchy chopped salad or a quick slaw on the side. For a party tray, assemble the tacos to order and set out bowls of shredded lettuce and pickles so everyone can build their own.

Cultural and Historical Context

You are taking the famous American fast food icon and making it weeknight-friendly. The Big Mac itself debuted in the United States in the late 1960s and quickly became a staple. Remixing it into taco format brings a bit of Tex-Mex fun and convenience to the table and totally suits the trend of handheld comfort food.

Seasonal Adaptations

For a lighter, summer version swap out the fried chicken for grilled tenders and add a handful of diced tomatoes to the toppings Top with spicy pickled jalapeños for a little heat if you crave bold flavors If it is winter, try warming your lettuce and pickles briefly so every layer goes into your taco warm and cozy

Recipe Notes

Letting the sauce chill in the fridge deepens the flavor Use a wire rack for fried chicken to keep it extra crisp Shred lettuce just before serving to keep it cold and crunchy

Success Stories

Friends have told me these tacos are now a game night staple Parents say even picky kids gobble them up It is the mashup you did not realize your taco night was missing

Freezer Meal Conversion

Make a double batch of the chicken tenders and let cool completely before freezing They reheat beautifully in the oven or air fryer which means future you gets Chicken Big Mac Tacos in minutes Mix a big batch of sauce and freeze in smaller portions for quick defrost

Try these Chicken Big Mac Tacos on your next taco night and taste a fast food legend in a brand new way. Every bite brings the fun and flavor your family craves!

Common Questions About Recipes

→ What type of chicken is best for this taco?

Use tenderloins or chicken strips for a juicy, crispy result. Homemade or store-bought both work well.

→ How do I make the Big Mac sauce?

Mix mayo, mustard, sweet relish, grated onion, and seasonings for a tangy, creamy sauce to drizzle over tacos.

→ Can I use pre-made chicken tenders?

Yes, pre-cooked tenders from the store or a restaurant can save time and still deliver great texture and flavor.

→ What toppings go best on these tacos?

Stick to shredded iceberg lettuce, sliced dill pickles, American cheese, and generous Big Mac sauce for a classic taste.

→ Is it possible to make ahead or freeze components?

Absolutely. Make extra chicken tenders, store in the freezer, and reheat for quick taco assembly later.