Low Fat Homemade Crunchwrap Supreme
Satisfy your fast-food cravings with this delicious and guilt-free Low Fat Homemade Crunchwrap Supreme! Perfectly seasoned lean ground turkey, creamy low-fat sour cream, crispy corn tostadas, and fresh veggies like shredded lettuce and diced tomatoes come together inside a soft whole wheat tortilla. Each bite delivers the irresistible contrast of creamy, crunchy, and savory while keeping things light with healthier swaps like low-sodium taco seasoning and low-fat cheddar cheese. Ready in just 35 minutes, this quick and easy recipe is ideal for a satisfying weeknight dinner or a fun weekend treat. Serve with your favorite salsa for an extra kick of flavor, and enjoy a wrap that’s crispy on the outside and bursting with goodness on the inside.
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Recipe Information
Ingredients
- 2 Whole wheat flour tortillas (large)
- 2 Corn tostadas
- 0.5 pound Lean ground turkey
- 2 tablespoons Low-sodium taco seasoning
- 0.25 cup Water
- 0.25 cup Low-fat sour cream
- 0.5 cup Shredded low-fat cheddar cheese
- 1 cup Lettuce, shredded
- 1 large Tomato, diced
- 0.25 cup Salsa
- as needed Cooking spray
Instructions
In a nonstick skillet over medium heat, cook the lean ground turkey until browned and fully cooked, about 6-8 minutes.
Drain any excess fat from the turkey if necessary.
Add the low-sodium taco seasoning and 0.25 cup of water to the cooked turkey. Stir well to combine and let it simmer for about 2-3 minutes until the sauce thickens. Remove from heat.
Lay a large whole wheat tortilla flat and spread 2 tablespoons of low-fat sour cream in the center.
Spoon half of the cooked turkey mixture onto the center of the tortilla.
Place one corn tostada on top of the turkey mixture.
Sprinkle 0.25 cup of shredded low-fat cheddar cheese over the tostada.
Add 0.5 cup of shredded lettuce and half of the diced tomato on top.
Drizzle about 2 tablespoons of salsa over the vegetables.
Wrap the tortilla by folding the edges over the filling in sections to create a hexagon shape, securing the edges as much as possible.
Spray a nonstick skillet with cooking spray and heat over medium heat.
Place the wrapped crunchwrap, seam side down, onto the skillet. Cook for about 3-4 minutes until the bottom is golden brown.
Carefully flip the crunchwrap and cook the other side for an additional 3-4 minutes until crispy and golden.
Repeat the process with the second tortilla and remaining ingredients.
Slice in half and serve immediately.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 2204 mg | 96% | |
| Total Carbohydrate | 156.6 g | 57% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 14.8 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 832 mg | 64% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1847 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
