High Protein Crunchwrap Supreme
High Protein Crunchwrap Supreme
Ingredients
For the Beef Filling
- 400 grams extra lean beef mince
- 2 tablespoons taco seasoning
- 1/4 cup water
For Assembly
- 4 large flour tortillas
- 4 small flour tortillas
- 1/2 cup light sour cream
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1 cup shredded low-fat cheddar cheese
- 4 tostada shells
- as needed cooking spray
Instructions
- 1
In a large skillet, brown the extra lean beef mince over medium-high heat, breaking it apart with a spoon. Drain any excess fat.
⏱️ 8 min
- 2
Add the taco seasoning and water to the beef. Stir well and simmer for 5-7 minutes, or until most of the liquid has evaporated and the beef is well coated.
⏱️ 7 min
- 3
Lay out one large flour tortilla. Spread 2 tablespoons of light sour cream in the center. Top with 1/4 of the seasoned beef mince.
⏱️ 3 min
- 4
Place one tostada shell directly on top of the beef. Spread a thin layer of light sour cream on the tostada shell.
⏱️ 2 min
- 5
Layer with 1/4 cup shredded lettuce, 2 tablespoons diced tomatoes, and 1/4 cup shredded low-fat cheddar cheese.
⏱️ 2 min
- 6
Place one small flour tortilla on top of the cheese layer.
⏱️ 1 min
- 7
Carefully fold the edges of the large tortilla over the small tortilla, working your way around to create a sealed packet. If needed, use a tiny bit of water to help the edges stick.
⏱️ 3 min
- 8
Heat a large non-stick pan or griddle over medium heat and spray lightly with cooking spray. Place the crunchwrap seam-side down in the pan.
⏱️ 1 min
- 9
Cook for 3-4 minutes per side, or until golden brown and crispy, and the cheese inside is melted. Repeat for the remaining crunchwraps.
⏱️ 8 min
- 10
Serve immediately and enjoy your high protein crunchwrap supreme!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Crunchwrap Supreme
For the Beef Filling
- 400 grams extra lean beef mince
- 2 tablespoons taco seasoning
- 1/4 cup water
For Assembly
- 4 large flour tortillas
- 4 small flour tortillas
- 1/2 cup light sour cream
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1 cup shredded low-fat cheddar cheese
- 4 tostada shells
- as needed cooking spray
Instructions
- 1
In a large skillet, brown the extra lean beef mince over medium-high heat, breaking it apart with a spoon. Drain any excess fat.
⏱️ 8 min - 2
Add the taco seasoning and water to the beef. Stir well and simmer for 5-7 minutes, or until most of the liquid has evaporated and the beef is well coated.
⏱️ 7 min - 3
Lay out one large flour tortilla. Spread 2 tablespoons of light sour cream in the center. Top with 1/4 of the seasoned beef mince.
⏱️ 3 min - 4
Place one tostada shell directly on top of the beef. Spread a thin layer of light sour cream on the tostada shell.
⏱️ 2 min - 5
Layer with 1/4 cup shredded lettuce, 2 tablespoons diced tomatoes, and 1/4 cup shredded low-fat cheddar cheese.
⏱️ 2 min - 6
Place one small flour tortilla on top of the cheese layer.
⏱️ 1 min - 7
Carefully fold the edges of the large tortilla over the small tortilla, working your way around to create a sealed packet. If needed, use a tiny bit of water to help the edges stick.
⏱️ 3 min - 8
Heat a large non-stick pan or griddle over medium heat and spray lightly with cooking spray. Place the crunchwrap seam-side down in the pan.
⏱️ 1 min - 9
Cook for 3-4 minutes per side, or until golden brown and crispy, and the cheese inside is melted. Repeat for the remaining crunchwraps.
⏱️ 8 min - 10
Serve immediately and enjoy your high protein crunchwrap supreme!
⏱️ 1 min