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In a large skillet, brown the extra lean beef mince over medium-high heat, breaking it apart with a spoon. Drain any excess fat.

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.

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.

Place one tostada shell directly on top of the beef. Spread a thin layer of light sour cream on the tostada shell.

Layer with 1/4 cup shredded lettuce, 2 tablespoons diced tomatoes, and 1/4 cup shredded low-fat cheddar cheese.

Place one small flour tortilla on top of the cheese layer.

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.

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.

Cook for 3-4 minutes per side, or until golden brown and crispy, and the cheese inside is melted. Repeat for the remaining crunchwraps.

Serve immediately and enjoy your high protein crunchwrap supreme!


In a large skillet, brown the extra lean beef mince over medium-high heat, breaking it apart with a spoon. Drain any excess fat.

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.

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.

Place one tostada shell directly on top of the beef. Spread a thin layer of light sour cream on the tostada shell.

Layer with 1/4 cup shredded lettuce, 2 tablespoons diced tomatoes, and 1/4 cup shredded low-fat cheddar cheese.

Place one small flour tortilla on top of the cheese layer.

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.

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.

Cook for 3-4 minutes per side, or until golden brown and crispy, and the cheese inside is melted. Repeat for the remaining crunchwraps.

Serve immediately and enjoy your high protein crunchwrap supreme!
