CRUNCH WRAP SUPREME

Lunch/Dinner

Prep

15 Mins

Cook

20 Mins

Serves

Macros per serving

Calories

534

Protein

45g

Carbs

61g

Fat

17g

Ingredients

Nutritional Values Per Crunch Wrap (with out Avocado Sauce):
Stir in the taco seasoning and mix well. seasoned beef evenly in the center of the wrap. fat Greek yogurt, non-fat cheddar cheese, chopped romaine lettuce, and cherry tomatoes. edges of the larger tortilla around the smaller tortilla to seal the wrap. folded side of the crunch wrap down in the skillet. Cook for 2-3 minutes, pressing gently with a spatula, until golden brown and sealed. Flip and cook the other side for an additional 2-3 minutes. Greek yogurt, lime juice, minced garlic, and salt and pepper in a blender or food processor. Blend until smooth, adding water as needed to reach your desired consistency. avocado sauce on the side or drizzle on top.
For the Crunch Wrap:
1/4 lb (113g) cooked lean beef
1-2 teaspoons (2-4g) taco seasoning
2 large (10”) Ole Extreme Wellness wraps (one cut into a smaller circle, roughly 5-6”)
1 tostada
2 tablespoons (30g) non-fat Greek yogurt
1/4 cup (28g) non-fat cheddar cheese
1/4 cup (25g) chopped romaine lettuce
1/4 cup (40g) cherry tomatoes, halved
For the Creamy Avocado Sauce:
1 ripe avocado (200g)
1/4 cup (60g) Greek yogurt
1 tablespoon (15ml) lime juice
1 garlic clove, minced
Salt and pepper to taste
Water to adjust consistency

Instructions

7 steps

1Heat the cooked lean beef in a skillet over medium heat. Stir in the taco seasoning and mix well.
2Lay a 10” tortilla wrap flat on a clean surface. Spread the seasoned beef evenly in the center of the wrap.
3Place the tostada on top of the beef, then layer with non- fat Greek yogurt, non-fat cheddar cheese, chopped romaine lettuce, and cherry tomatoes.
4Cover the tostada with the smaller tortilla circle. Fold the edges of the larger tortilla around the smaller tortilla to seal the wrap.
5Heat a non-stick skillet over medium heat. Place the folded side of the crunch wrap down in the skillet. Cook for 2-3 minutes, pressing gently with a spatula, until golden brown and sealed. Flip and cook the other side for an additional 2-3 minutes.
6To make the creamy avocado sauce, combine avocado, Greek yogurt, lime juice, minced garlic, and salt and pepper in a blender or food processor. Blend until smooth, adding water as needed to reach your desired consistency.
7Serve the crunch wrap immediately with the creamy avocado sauce on the side or drizzle on top. For the Crunch Wrap: 1/4 lb (113g) cooked lean beef 1-2 teaspoons (2-4g) taco seasoning 2 large (10”) Ole Extreme Wellness wraps (one cut into a smaller circle, roughly 5-6”) 1 tostada 2 tablespoons (30g) non-fat Greek yogurt 1/4 cup (28g) non-fat cheddar cheese 1/4 cup (25g) chopped romaine lettuce 1/4 cup (40g) cherry tomatoes, halved For the Creamy Avocado Sauce: 1 ripe avocado (200g) 1/4 cup (60g) Greek yogurt 1 tablespoon (15ml) lime juice 1 garlic clove, minced Salt and pepper to taste Water to adjust consistency