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Healthy Crunchwrap

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients Method

Ingredients
  

For the Filling:
  • 1 pound lean ground beef 93/7 or 90/10 preferred
  • 2 tablespoons taco seasoning or more to taste
For the Wraps:
  • 4 large 12-inch flour tortillas
  • 1/4 cup nacho cheese sauce store-bought or homemade
  • 4 tostada shells
  • 1/2 cup sour cream or Greek yogurt for a lighter option
  • 1 cup fresh baby spinach
  • 1 cup shredded cheddar cheese

Method
 

  1. Brown the ground beef in a skillet over medium heat. Drain any excess fat.
  2. Stir in 2 tablespoons of taco seasoning, adding a splash of water if needed to distribute the seasoning evenly. Let simmer for 2-3 minutes.
  3. Warm the nacho cheese sauce in a small saucepan or microwave.
  4. To assemble each Crunchwrap, start by laying a large flour tortilla flat on a clean surface. Spread a layer of seasoned beef in the center, leaving a 2-inch border.
  5. Add a layer of nacho cheese sauce on top of the beef.
  6. Place a tostada shell on top of the nacho cheese layer. Spread sour cream over the tostada.
  7. Top with fresh spinach and shredded cheddar cheese.
  8. Fold the edges of the tortilla up and over the filling, working in a circular motion to fully enclose the ingredients.
  9. Heat a large skillet over medium heat. Place the folded Crunchwrap seam-side down in the skillet and cook for 3-4 minutes, or until golden brown and crispy.
  10. Flip and cook the other side for an additional 3-4 minutes.
  11. Remove from skillet, let cool slightly, then slice in half and serve warm.