Yield: 3 crunchwraps
Do you want to enjoy a Crunch Wrap Supreme more than once a week? My Crunchwrap Supreme recipe makes three crisp, beef-filled wraps with nacho cheese and a tangy Greek-yogurt topping. Whether you're craving a quick weeknight dinner or looking to impress with a fun, handheld meal, this recipe is easy to make at home and fits right into your fitness goals. ✌️
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WHAT IS A CRUNCHWRAP SUPREME?
Crunchwrap Supremes are one of my favorite customizable fast foods that bring together the best of both worlds: a crunchy taco and a satisfying burrito. Each bite has a combination of crispy taco shell/tortilla chip crunch, soft, savory beef filling, and refreshing veggies.
INGREDIENTS
Lean ground beef: I prefer using 96/4 lean ground beef, meaning 96% lean meat and 4% fat for this low-calorie Crunchwrap Supreme. Keep in mind, the higher the fat percentage, the higher the calories, and difference in macros.
Taco seasoning: Feel free to use any taco seasoning of choice, but remember this is not authentic Mexican tacos, it’s a Taco Bell dupe.
Nacho cheese/queso dip: Feel free to use your queso dip of choice. Alternatively, you can also use a Velveeta Cheese Slice.
Plain fat-free Greek yogurt: This can be used as a replacement for sour cream. It still gives you that tangy taste with lower calories and higher in protein!
Onion, cilantro, tomato: Dice the onions and tomatoes into small cubes. For the cilantro, remove the stems and then chop them to your desired consistency.
Ruffles, Dorritos, or hard taco shell: I like using a hard taco shell broken in half, but you could also use any type of tortilla chip or chips of choice.
Small tortillas: The Mission Zero Net Carb Tortilla is used to close the gap of the Crunchwrap Supreme once you fold all the edges over. Get the mini ones (4.5 inches). Note, I linked it here for reference, but it's probably cheaper in grocery stores.
Large Tortillas (low calorie option): The Ole Xtreme Wellness Tortilla is the main wrap used for this Crunchwrap Supreme recipe. Use the 10-inch ones, otherwise it will be too small! I like these because they are 100 calories for 6 grams of protein. Note, I linked it here for reference, but it's probably cheaper in grocery stores.
TOPPINGS
Plain fat-free Greek yogurt: Divide 75 g among the three wraps, about 25 g each, for serving.
Taco Bell’s hot sauce: For that classic Taco Bell flavor!
FREQUENTLY ASKED QUESTIONS
This is used to cover the bottom of the Crunchwrap Supreme so that the filling doesn't spill out.
Sure! You can use any protein you want and season the same way with the taco seasoning.
It's better to eat it right after making it because reheated lettuce and tomatoes does not taste good. The crunch in the middle will also become soggy if not eaten when freshly prepared.
STEP-BY-STEP INSTRUCTIONS
STEP 1
In a pan over medium heat, cook 390 g of 96/4 lean ground beef with one packet of taco seasoning according to the packet directions. Cook until the beef reaches 160°F (71°C), then divide it into three equal portions.
STEP 2
Then, lay out the large tortillas. I used Xtreme Wellness Wraps.
STEP 3
On each of three large tortillas, spread 20 g nacho cheese and add one portion of beef. Divide the diced onion, tomato and cilantro among them. Break one hard taco shell in half for each wrap and place both halves on top.
STEP 4
Put a small tortilla right on top of the toppings and then fold the edges of the large tortilla over the small one.
STEP 5
It should look something like this.
STEP 6
Then, toast both sides in a pan over medium-high heat. You can use a smash press to hold it down.
STEP 7
After it is nice and toasted, take it off the heat and look at that cross-section!
STEP 8
Serve each crunchwrap with 25 g plain fat-free Greek yogurt and Taco Bell sauce to taste. Enjoy!
RECIPE
How did it turn out? Take a photo and tag me on Instagram @cooklikeimbook so I can see and share!!
Crunchwrap Supreme
Ingredients
- 390 g 96/4 lean ground beef
- 1 packet taco seasoning for 390 g beef
- 60 g nacho cheese
- 75 g plain fat-free Greek yogurt 25 g per wrap
- ½ onion finely diced
- ½ tomato finely diced
- Cilantro chopped, to taste
- 3 hard taco shells broken in half
- 3 Mission Zero Carb mini tortillas
- 3 10-inch Xtreme Wellness tortillas
- Taco Bell hot sauce to taste for serving
Instructions
- Cook 390 g ground beef in a skillet over medium heat. Add the taco-seasoning packet according to its directions and cook until the beef reaches 160°F (71°C). Divide into three equal portions.
- Set out three large tortillas. Spread 20 g nacho cheese in the center of each, then add one portion of beef.
- Divide the diced onion, tomato and cilantro among the three wraps. Break each hard taco shell in half and place both halves on top of the filling in one wrap.
- Place one mini tortilla on each mound of filling. Fold the edges of the large tortilla tightly over the mini tortilla to close each wrap.
- Place the wraps seam-side down in a skillet over medium heat. Toast until the folds hold and both sides are browned and crisp, turning carefully.
- Serve each wrap with 25 g Greek yogurt and Taco Bell hot sauce to taste.
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