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Crunch Wrap Supreme, Healthy

Updated: Apr 27

A golden, crisp crunch wrap supreme remake, loaded with bold flavor, fresh ingredients, and a bright homemade cream sauce Servings: 4





Ingredients:

Part 1. 1-pound lean ground beef (try chicken or turkey for leaner options) [vegan: black beans] 1 tbsp olive oil 1 small onion, diced 3 garlic gloves, minced 1 tbsp taco seasoning blend (no salt) ½ tsp chipotle spice blend (can use chili powder instead) ¼ tsp oregano ¼ cup tomato sauce Salt to taste Cracked black pepper to taste Red pepper flakes to taste *optional*


Part 2:

2 plum tomatoes 1 tbsp cilantro, minced 1/8 tsp salt


Part 3: 2 cups fresh spinach, roughly chopped Zest of ½ lime 1 tbsp fresh cilantro, minced


Part 4:

½ cup sour cream (try Greek yogurt) [vegan: use vegan sour cream alternative] 1 tbsp jalapeno salsa or hot sauce 1 tsp paprika 1 tsp garlic powder 1 tsp taco seasoning 1 tsp chipotle seasoning Juice of ½ lime Salt to taste


1 cup shredded cheese (sharp cheddar or Mexican blend) [vegan: use vegan cheese alternative] 5, 10-inch flour tortillas (use one to put out little circles) 4, 5-inch tostadas


Directions: 1. Prepare Protein: In a skillet on medium- high heat add olive oil, onions and garlic. Once onions are garlic lightly browned add your ground meat. Add remaining spices and ingredients from part I. Cook until meat is cooked through, about 5 minutes. 2. Prepare Tomatoes: In a separate small bowl prepare your tomatoes by combining all ingredients from part II. 3. Prepare Greens: In another separate bowl prepare your greens by combining all the ingredients from part III. 4. Prepare Crema Sauce: To make your crema sauce, combine all ingredients from part IV in a bowl and mix until combined. 5. Assemble Crunchwrap: Cut out 4 circles from 1 flour tortilla using a knife or round object. Next, in the center of a large flour tortilla add your ground meat followed by crema sauce, cheese, tostado, spinach, tomatoes, guacamole (if desired), more crema sauce, and lastly the small tortilla round you cut out. 6. Close Crunchwrap: Fold the top of a tortilla down over the filling to the center. Holding that piece down and working clockwise, continue folding and crimping the rest of the tortilla towards the middle until the filling is completely covered. You should have about 5 to 6 folds. Flip the crunchwrap over with the folded side down. Repeat with the remaining tortillas. 7. Toast Crunchwrap: Add a drizzle of oil into a clean skillet over medium heat. In the heated skillet, place the crunchwraps, folded-side down (fit as many as can fit in a single layer). Cook until browned, 3 to 4 minutes on each side. Repeat until all the crunchwraps are toasted. 8. Serve with your favorite hot sauce and enjoy!

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