Homemade McChicken tacos made from panfried tortillas covered with flavoured chicken mince, topped with lettuce, gherkins, flavoured mayo and of course - sesame seeds!
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:
- 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.
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.
Recipe FAQs:
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.
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.
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
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: 1Amount 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
V. Sharland says
With the McChicken Tacos what would you suggest if the family don't eat gherkins?
Thanking you in advance
VJ cooks says
Just leave them out.
Kim says
So quick, easy & delicious. Made with GF wraps. The sauce was next level! Will definitely be making this again for homemade takeaway night.
VJ cooks says
Aren't they so delicious! Thanks for your message, Kim.
Jan D says
'These are delicious' first comment from my picky 10 year old granddaughter, so thank you so much Vanya for an easy tasty dinner enjoyed by all. I will be making them regularly especially when the grandchildren are staying.
VJ cooks says
That's awesome! Thanks for your message, Jan. Cheaper than takeaways and so tasty!