Low carb, high fiber tortilla wrap(s) 5 tortilla(s), (about 44 gm each)
Cooking spray 5 spray(s)
Uncooked extra lean ground beef 96 % lean 4% fat 12 oz
Uncooked onion(s) ½ cup(s), chopped
Table salt ¼ tsp
Black pepper ¼ tsp
Mustard 8 tsp
50% reduced fat sharp cheddar cheese 4 oz
Fresh tomato(es) 1 cup(s), chopped
Dill gherkins 8 tsp, finely chopped
Iceberg lettuce 1 cup(s), chopped
- Heat a large cast-iron skillet over medium-high heat. Place 1 tortilla wrap on a cutting board and spray on both sides with cooking spray. Cut tortilla wrap into quarters. Arrange quarters in pan and cook until toasted and crisp, about 1 minute per side. Cool to room temperature.
- Heat a large nonstick skillet over medium-high heat. Spray pan with cooking spray and add ground beef, onion, salt, and pepper. Cook, stirring to crumble beef, until beef is cooked through and onion is tender, about 5 minutes. Cool slightly.
- Heat cast-iron skillet over medium heat. Place 1 tortilla wrap on a cutting board and spray top with cooking spray. Flip tortilla over so sprayed side is down. Spread 1 teaspoon mustard over center of tortilla. Spoon about ½ cup beef mixture in center of wrap, leaving a 1½-inch border. Layer with ¼ cup cheese, ¼ cup tomato, 2 teaspoons pickles, and ¼ cup lettuce. Place 1 toasted tortilla quarter on top. Carefully fold sides of tortilla over filling toward the center, creating pleats to cover the toasted tortilla quarter. Press gently to fold pleats. Carefully flip wrap over and place in heated skillet. Cook until toasted and crisp, pressing occasionally with a spatula, about 2 minutes per side. Repeat with remaining tortilla wraps, beef mixture, cheese, tomato, pickles, and lettuce to form 4 crunch wraps total.
- Serving size: 1 crunch wrap
serving : 6 – Point(s)