CHIPOTLE CRUNCH WRAP

Lunch/Dinner

Prep

20 Mins

Cook

25 Mins

Serves

Macros per serving

Calories

514

Protein

49g

Carbs

55g

Fat

22g

Ingredients

ground beef until browned. Add diced onion, bell pepper, garlic, taco seasoning, and beef bone broth. Simmer for 3–4 minutes until thickened. Greek yogurt, light mayo, lime juice, chipotle pepper sauce, honey, garlic powder, salt, and pepper until smooth. Adjust seasoning to taste. chipotle sauce in the center. lettuce, tomato, and the small corn tortilla/tostada. form a wrap. high heat with olive oil spray. Place crunch wrap seam-side down and cook for 2–3 minutes per side until golden and crispy. the side.
For the Beef Filling or leaner)
1 large bell pepper, diced
½ large onion, diced
1 packet (28g) low-sodium taco seasoning
1 tbsp minced garlic
2 tbsp beef bone broth
For the Chipotle Sauce
½ cup (113g) nonfat Greek yogurt
2 tbsp light mayo
1 tbsp lime juice
1 tsp chipotle pepper sauce
1 tsp honey (optional, for balance) Pinch of garlic powder
Salt & pepper, to taste For Assembly
4 large low-calorie tortillas (Ole Xtreme Wellness 10”)
4 small corn tortillas or tostadas (~20g each, for crunch layer)
½ cup (56g) reduced-fat cheddar cheese
1 cup shredded lettuce
1 cup diced tomato or pico de gallo

Instructions

9 steps

1Cook the Beef: In a skillet over medium heat, cook ground beef until browned. Add diced onion, bell pepper, garlic, taco seasoning, and beef bone broth. Simmer for 3–4 minutes until thickened.
2Make the Sauce: In a small bowl, whisk together Greek yogurt, light mayo, lime juice, chipotle pepper sauce, honey, garlic powder, salt, and pepper until smooth. Adjust seasoning to taste.
3Assemble the Crunch Wraps:
4Lay one large tortilla flat. Spread a spoonful of chipotle sauce in the center.
5Add a portion of beef filling, then top with cheese, lettuce, tomato, and the small corn tortilla/tostada.
6Fold edges of the large tortilla around the center to form a wrap.
7Cook the Crunch Wraps: Heat a skillet over medium- high heat with olive oil spray. Place crunch wrap seam-side down and cook for 2–3 minutes per side until golden and crispy.
8Serve: Cut in half and serve hot with extra sauce on the side. For the Beef Filling
925 lbs (567g) lean ground beef (93/7 or leaner) 1 large bell pepper, diced ½ large onion, diced 1 packet (28g) low-sodium taco seasoning 1 tbsp minced garlic 2 tbsp beef bone broth For the Chipotle Sauce ½ cup (113g) nonfat Greek yogurt 2 tbsp light mayo 1 tbsp lime juice 1 tsp chipotle pepper sauce 1 tsp honey (optional, for balance) Pinch of garlic powder Salt & pepper, to taste For Assembly 4 large low-calorie tortillas (Ole Xtreme Wellness 10”) 4 small corn tortillas or tostadas (~20g each, for crunch layer) ½ cup (56g) reduced-fat cheddar cheese 1 cup shredded lettuce 1 cup diced tomato or pico de gallo