Low Sodium Homemade Crunchwrap Supreme
Elevate your snack game with this *Low Sodium Homemade Crunchwrap Supreme*, a healthier twist on the fast-food favorite! Packed with the rich flavors of seasoned ground beef or turkey, fresh iceberg lettuce, juicy tomatoes, creamy avocado, and a dollop of non-fat Greek yogurt, this recipe cuts out the excess sodium without sacrificing taste. A golden, crispy shell made from whole wheat flour tortillas and corn tortillas encases a gooey low sodium nacho cheese sauce and shredded cheddar, delivering the perfect crunch in every bite. Ready in just 40 minutes, this customizable and heart-smart version of the classic is ideal for family dinners or indulgent weekend treats. Satisfy your cravings with this homemade masterpiece made for guilt-free enjoyment!
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Recipe Information
Ingredients
- 1 pound Ground beef (or turkey)
- 2 tablespoons Low sodium taco seasoning
- 6 pieces Whole wheat flour tortillas (large)
- 6 pieces Small corn tortillas
- 1 cup Low sodium nacho cheese sauce
- 1 cup Shredded low sodium cheddar cheese
- 2 cups Chopped iceberg lettuce
- 1 cup Chopped tomatoes
- 1 cup Diced avocado
- 1 cup Non-fat plain Greek yogurt
- 2 tablespoons Olive oil
Instructions
In a skillet over medium heat, add olive oil and brown the ground beef (or turkey) until fully cooked, about 8 minutes.
Drain any excess fat from the skillet and return to heat. Stir in low sodium taco seasoning and mix well. Cook for an additional 2 minutes to combine flavors. Remove from heat.
Lay out a large flour tortilla on a flat surface. Spread a few tablespoons of low sodium nacho cheese sauce in the center of the tortilla.
On top of the cheese, add a layer of cooked taco meat, a small flour tortilla, then shredded low sodium cheddar cheese, lettuce, tomatoes, diced avocado, and a dollop of non-fat Greek yogurt.
Fold the edges of the large tortilla towards the center to create a wrap, pressing gently to seal.
In a clean skillet over medium heat, add a touch of olive oil. Place the Crunchwrap seam-side down in the skillet and cook for 3 minutes, or until the bottom is golden brown and crispy.
Flip the Crunchwrap and cook the other side for another 3 minutes until crispy.
Repeat the process with the remaining tortillas and fillings.
Once all Crunchwraps are cooked, slice them in half and serve warm.
Nutrition Facts
Calories |
4173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.6 g | 299% | |
| Saturated Fat | 84.0 g | 420% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 3701 mg | 161% | |
| Total Carbohydrate | 360.0 g | 131% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 30.0 g | ||
| Protein | 194.3 g | 389% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2044 mg | 157% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 4316 mg | 92% | |
*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.
