Back-to-School Crunchwrap Hack
A fun, crispy, and portable lunchbox hack that tastes just like your favorite fast-food crunchwrap. Perfectly portioned for school lunches!
Equipment
- Large skillet
- Non-stick Pan
Ingredients
Filling
- 1 pound lean ground beef or ground turkey
- 1 packet taco seasoning
- 1/4 cup water
- 1 tbsp olive oil
Assembly
- 6 large (8-inch) flour tortillas
- 1/2 cup nacho cheese sauce
- 1 cup shredded lettuce
- 1 medium tomato diced
- 1/2 cup crushed tortilla chips
- 1/4 cup sour cream Greek yogurt works too
- 1 cup shredded Mexican cheese blend
- 1 tbsp butter or oil for crisping
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Drain excess fat, then stir in taco seasoning and water. Simmer for 3 minutes. Set aside.
- Lay one tortilla flat. Make a single cut from the bottom edge to the center.
- In the bottom-left quarter, add nacho cheese and seasoned beef. In the top-left, add lettuce and tomatoes. In the top-right, add crushed chips. In the bottom-right, add sour cream and shredded cheese.
- Fold the bottom-left quarter up, then fold over to the right, then fold down to create a sealed pocket.
- Melt butter in a skillet over medium heat. Place wrap seam-side down and cook 1–2 minutes per side until golden and crispy.
Notes
Nutritional Information per serving:
Calories: 425 | Total Carbs: 28g | Net Carbs: 25g | Fats: 24g | Protein: 22g Healthy Twist: Use low-fat cheese, Greek yogurt instead of sour cream, and whole wheat tortillas. Bake at 375°F for 10 minutes instead of pan-frying for an even lighter option.
Calories: 425 | Total Carbs: 28g | Net Carbs: 25g | Fats: 24g | Protein: 22g Healthy Twist: Use low-fat cheese, Greek yogurt instead of sour cream, and whole wheat tortillas. Bake at 375°F for 10 minutes instead of pan-frying for an even lighter option.
