Crunchwrap Supreme
Serves 10
30 mins prep
45 mins cook
75 mins total
This recipe makes 10 high-protein crunchwraps with macros of 350 calories, 45g protein, 36g carbs, and 14g fat per serving. It includes instructions for preparing the ground beef, assembling the crunchwraps, and an optional high-protein chipotle sauce.
1. Cook 40oz of lean ground beef seasoned with 2 taco seasoning packets in a pan on Medium heat until cooked through. 2. (Optional) Combine Greek yogurt, chipotle paste, garlic salt and lime juice to make a creamy chipotle sauce you can dip the Crunchwraps in. 3. Assemble the Crunchwraps by spreading 2 Tbsps nacho cheese in the middle of a tortilla, adding ground beef, a corn toastada (optional), 2 Tbsps Greek yogurt, diced tomatoes, shredded lettuce, and a small tortilla on top of the lettuce. 4. Fold the edges of the large tortilla onto the small one and seal the Crunchwrap. Repeat until you have 10 Crunchwraps. 5. Toast the Crunchwrap in a pan with the seam side down first and then wrap it in aluminum foil if you’re freezing it. Reheating Notes🔥: To reheat the Crunchwraps from frozen, follow these steps: Put it on a plate and cover with a wet paper towel. Microwave for 4-5 minutes and toast it in a pan if you like it crispy!
