Low Sodium Crunchwrap Supreme
Indulge in the ultimate guilt-free Tex-Mex experience with this Low Sodium Crunchwrap Supreme, a heart-healthy spin on the beloved fast food favorite. Loaded with flavorful ground turkey or chicken seasoned with low sodium taco spice, crunchy corn tostadas, creamy avocado slices, and vibrant fresh veggies, this homemade masterpiece satisfies every craving without the extra salt. Each warm flour tortilla is wrapped and lightly crisped in a skillet with olive oil, delivering the perfect golden crunch that makes every bite irresistible. With just 15 minutes of prep and 20 minutes of cook time, this recipe is ideal for busy weeknight dinners or family gatherings. Enjoy a crowd-pleasing dish that’s packed with nutrients, texture, and flavor—serve it fresh off the stovetop for an unforgettable mealtime treat! Keywords: low sodium crunchwrap supreme, heart-healthy recipe, Tex-Mex dinner, homemade crunchwrap, easy weeknight meal.
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Recipe Information
Ingredients
- 6 pieces Low sodium flour tortillas (large, burrito size)
- 6 pieces Low sodium corn tostadas
- 1 pound Ground turkey or chicken
- 2 tablespoons Low sodium taco seasoning
- 0.5 cup Water
- 0.5 cup Low sodium sour cream
- 2 cups Shredded lettuce
- 1 cup Diced tomatoes
- 1 cup Low sodium shredded cheese
- 1 piece Avocado (sliced)
- 2 tablespoons Olive oil
Instructions
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground turkey or chicken and cook until browned and fully cooked, about 6-8 minutes.
Drain any excess fat from the skillet. Add the low sodium taco seasoning and 0.5 cup of water to the cooked meat. Stir well and let it simmer until the water has evaporated, about 3-5 minutes. Remove from heat and set aside.
Heat a large non-stick pan over medium heat. Place a large flour tortilla on a clean flat surface.
In the center of the tortilla, spread about 2 tablespoons of the taco meat. Top with a corn tostada. Spread 1 tablespoon of low sodium sour cream over the tostada.
Add a layer of shredded lettuce, diced tomatoes, a few slices of avocado, and sprinkle with low sodium shredded cheese.
Fold the edges of the tortilla up and over the center to create pleats, holding the pleats in place with your fingers. The filling should be completely enclosed.
Add 1 tablespoon of olive oil to the non-stick pan and place the wrap seam side down in the skillet. Cook for 2-3 minutes or until the bottom is golden brown and crispy.
Carefully flip the crunchwrap and cook the other side for another 2-3 minutes, or until golden brown and crispy.
Remove from the pan and repeat with the remaining ingredients. Slice the crunchwraps in half and serve immediately.
Nutrition Facts
Calories |
4167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.3 g | 263% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 616 mg | 206% | |
| Sodium | 1583 mg | 69% | |
| Total Carbohydrate | 372.4 g | 135% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 18.7 g | ||
| Protein | 218.8 g | 438% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 2516 mg | 194% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 3514 mg | 75% | |
*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.
