Homemade McChicken Tacos

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Homemade McChicken tacos made from panfried tortillas covered with flavoured chicken mince, topped with lettuce, gherkins, flavoured mayo and of course - sesame seeds!

Three soft tacos filled with grilled chicken, lettuce, pickles, sesame seeds, and a creamy white sauce are served on a patterned tray with a small bowl of extra sauce.

Smash tacos went viral during 2024. Not long after that, we created our own Big Mac Tacos. They were every bit as popular as we could have imagined. Now, we've taken things one step further with the addition of our Homemade McChicken Tacos. Using the same principal as the original, this recipe uses chicken mince and a homemade tangy mayo sauce topped with gherkins, iceberg lettuce and sesame seeds. I guarantee you and your family will love this meal as much as I do.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Homemade McChicken Tacos

Ingredient notes:

A wooden table displays chicken mince, tortillas, lettuce, pickles, mayonnaise, mustard, sesame seeds, onion powder, and garlic powder.

Chicken mince: Relatively affordable, chicken mince is available in the butcher section of most supermarkets. If you can't find it, you could substitute it for pork mince.
Garlic and onion powder: Simple pantry spices that give that classic McChicken-style flavour.
Gherkins and juice: These add the essential tangy hit in the sauce - just like your favourite takeaway.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

In a small bowl, mix together all of the mayo sauce ingredients, season with salt and pepper. Place in the fridge while you prepare the tacos.

A bowl containing mayonnaise, chopped pickles, mustard, and cracked black pepper on a gray surface.

A white bowl containing a thick, creamy sauce with visible herbs, placed on a gray surface.

In another bowl, combine the chicken mince with garlic and onion powder, salt and white pepper. Divide into 8 equal portions and roll each one into a ball.

A white bowl containing raw minced chicken topped with ground spices on a gray surface.

Eight raw ground chicken meatballs arranged on a red plate, placed on a gray surface.

Place a ball of mince on each tortilla and press it down firmly with your hands until it thinly covers the tortilla.

A red plate with raw chicken meatballs, a stack of tortillas, and a bowl of creamy sauce on a gray countertop.

Ground chicken is shaped into balls on a red plate and spread onto two tortillas on a wooden board; a bowl of creamy mixture is nearby.

Heat a dash of oil in a large frying pan over medium heat. Place the tortillas, meat-side down, in the pan two at a time. Press down with a spatula and cook until the meat is browned and cooked through. Flip over and cook for 1 minute.

Two corn tortillas are being heated in a black nonstick pan, with one tortilla toasted and browned while the other is still pale.

Two flat, round breads with browned, crispy tops are cooking in a dark nonstick pan.

Repeat with the remaining tortillas and mince, keeping the cooked tacos warm in the oven.

Two flatbreads with grilled minced meat next to folded wraps, a bowl of white sauce, sliced lettuce, and pickles on a wooden board.

Two flatbreads with grilled meat, lettuce, pickles, and sauce on a wooden board, next to a bowl of sauce and folded filled flatbreads.

To assemble, top each taco with lettuce, gherkins and sesame seeds. Drizzle over the mayo sauce and serve immediately.

Two grilled chicken tacos with lettuce, pickles, sesame seeds, and creamy sauce in soft tortillas, served on a decorative plate.

Recipe FAQs:

Can I make the chicken patties ahead of time?

Yes! You can mix and shape the chicken mince balls earlier in the day. Keep them covered in the fridge until you're ready to smash and cook them on the tortillas.

Can I use wholemeal or larger tortillas?

Absolutely. Wholemeal works well, and you can also use medium-sized tortillas - just divide the mince into 6 portions instead of 8 so each tortilla is well covered.

What can I use instead of gherkins?

If you're not a gherkin fan, swap them for finely chopped capers, pickled jalapeños or even a squeeze of lemon or lime in the sauce for a tangy kick.

Storage:

Any leftover cooked tacos can be stored in an airtight container in the fridge for up to 2 days. Reheat in a frying pan or air fryer to crisp them up again.

The mayo sauce keeps well in the fridge for 3-4 days.

Top tips:

Press firmly! Use your hands first, then a spatula in the pan to make sure the mince sticks well to the tortilla and cooks evenly.
Don't skip the sauce. The mayo-gherkin sauce adds that classic McChicken-style flavour - make it first so it has time to chill and deepen in flavour.
Keep them warm. Pop the cooked tacos in a low oven while you finish the batch so they stay crispy and ready for toppings.

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Homemade McChicken Tacos

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Homemade McChicken tacos made from panfried tortillas covered with flavoured chicken mince, topped with lettuce, gherkins and flavoured mayo.

Ingredients

Chicken Patties

500g chicken mince
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp white pepper
8 small tortillas

Mayo Sauce

3 Tbsp light mayo
1 tsp Dijon mustard
1 small gherkin, grated
2 tsp gherkin / pickle juice

To serve

¼ iceberg lettuce, shredded
2 gherkins, sliced
1 tbsp sesame seeds

Instructions

In a small bowl, mix together all of the mayo sauce ingredients, season with salt and pepper. Place in the fridge while you prepare the tacos.
In another bowl, combine the chicken mince with garlic and onion powder, salt and white pepper. Divide into 8 equal portions and roll each one into a ball.
Place a ball of mince on each tortilla and press it down firmly with your hands until it thinly covers the tortilla.
Heat a dash of oil in a large frying pan over medium heat. Place the tortillas, meat-side down, in the pan two at a time. Press down with a spatula and cook until the meat is browned and cooked through. Flip over and cook for 1 minute.
Repeat with the remaining tortillas and mince, keeping the cooked tacos warm in the oven.
To assemble, top each taco with lettuce, gherkins and sesame seeds. Drizzle over the mayo sauce and serve immediately.

Notes

Make these gluten free by using your favourite gluten free tortillas.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 647Total Fat: 27gSaturated Fat: 7gUnsaturated Fat: 20gCholesterol: 117mgSodium: 1241mgCarbohydrates: 59gFiber: 4gSugar: 2gProtein: 39g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya