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–+ servings

Healthy Crunchwrap Supreme

Healthy Crunchwrap Supreme, sliced in half and ready to serve.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 Crunchwraps
Calories: 443kcal
Protein: 46g
Carbs: 52g
Fat: 12g

Equipment

  • 1 Panini or sandwich press (optional)

Ingredients

High-Protein Sour Cream

  • ½ cup (125 g) Greek yogurt non-fat
  • 1 tablespoon (15 g) lime juice or lemon juice
  • ½ teaspoon (½ teaspoon) cumin
  • ½ teaspoon (½ teaspoon) salt

Crunchwrap Filling

  • 1 (1) onion
  • 1 (1 ) red bell pepper
  • 1 lb (450 g) ground beef 95/5
  • 2 tablespoons (30 g) taco seasoning 1 packet of taco seasoning
  • olive oil cooking spray or avocado cooking spray

Crunchwrap Taco

  • 4 (4) burrito wraps low carb
  • iceberg lettuce shredded
  • 1 (1) tomato
  • 24 (24) corn chips 6 per taco
  • 1 cup (112 g) cheese low fat, shredded

Instructions 

Make the sauce

  • Stir the Greek yogurt, lime juice, cumin and salt together and set aside.
    ½ cup Greek yogurt, 1 tablespoon lime juice, ½ teaspoon cumin, ½ teaspoon salt
    High-protein sour cream mixed.

Prep the veggies

  • Dice the onion and red bell pepper and tomato (the tomato will be used in assembling the taco).
    1 onion, 1 red bell pepper, 1 tomato
    Diced onion, red pepper, and tomato.

Cook

  • Sauté the onion and red pepper on medium-high heat in a pan until they are soft.
    olive oil cooking spray
    Sautéing onion and red bell pepper.
  • Add the ground beef to the pan, brown until cooked through (no pink remaining).
    1 lb ground beef
    Adding ground beef to Crunchwrap Supreme filling.
  • Add taco seasoning with ½ cup of water and simmer until it has thickened, about 3-4 minutes.
    2 tablespoons taco seasoning
    Adding taco seasoning to Crunchwrap Supreme filling.

Assemble

  • Lay a tortilla on a cutting board and cut a quarter line from the middle to the edge at the 3 o’clock position.
    4 burrito wraps
    Cut the wrap at the 3 o'clock position to prep the Crunchwrap for folding.
  • Add ingredients starting from the lower right quarter:
    A. Lower right quarter = lettuce + tomato
    B. Lower left quarter = chips
    C. Upper left quarter = beef + high-protein sour cream
    D. Upper right quarter = cheese
    iceberg lettuce, 24 corn chips, 1 cup cheese
    Adding Crunchwrap filling to a taco shell, add in quarter sections starting from the bottom right: lettuce, tomato then chips, then beef, then cheese. Top beef with the sour cream.
  • Flip one quarter of the tortilla with the shredded lettuce and tomato on top of the chips.
    Flip the first quarter, the lettuce and tomato, on top of the chips.
  • Fold up to the beef.
    Flip the chips to the beef
  • Finally fold the beef quarter over the cheese.
    Flip the beef to the cheese
  • Grill the wrap either on a panini press or in a pan to lightly toast the wrap.
    Toasted Crunchwrap Supremes
  • Serve fresh.
    Freshly toasted crunchwrap, cut in half and ready to be served.

Notes

Variations

Higher protein - This recipe is designed to fit ¼ lb of ground beef on each wrap. Depending on your protein goals, you may want to eat 1 ½ - 2 of these tacos or you can make them ⅓ lb tacos if you want to save some carbs. Here are the key macros for the ¼ and ⅓ lb options.
    • ¼ lb taco (as written) - 443 cal - 46 g protein - 12 g fat - 52 g carbs
    • ⅓ lb - 536 cal - 57 g protein - 18 g fat - 50 g carbs
Spicy - Add ½ teaspoon of chili powder, pepper, or cayenne pepper to the beef to dial up the heat. Top with your favorite hot sauce or salsa and you're set.

Nutrition

Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition Facts
Healthy Crunchwrap Supreme
Serving Size
 
1 crunchwrap
Amount per Serving
Calories
443
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
77
mg
26
%
Sodium
 
712
mg
31
%
Potassium
 
664
mg
19
%
Carbohydrates
 
52
g
17
%
Fiber
 
31
g
129
%
Sugar
 
5
g
6
%
Protein
 
46
g
92
%
Vitamin A
 
1371
IU
27
%
Vitamin C
 
46
mg
56
%
Calcium
 
189
mg
19
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.