Healthier Homemade Crunchwrap Supreme
350kcal
Ingredients
- 4 whole-grain tortillas large size
- 4 baked tostada shells store-bought or homemade
- 1 lb 450 g lean protein (chicken, ground turkey, or beans)
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- ½ cup diced bell peppers
- ½ cup shredded low-fat cheese optional
- ½ avocado sliced or mashed
- ¼ cup Greek yogurt or plant-based yogurt
- 1 tsp olive oil
- 1 –2 tsp taco seasoning low-sodium
- Optional toppings: salsa hot sauce, cilantro
Equipment
- Non-stick skillet or frying pan
- Baking sheet
- Mixing bowls
- Cutting board and knife
- Spoon or spatula
- Measuring cups and spoons
- Optional: grill pan (for protein)
Method
- Prepare the protein: Heat olive oil in a skillet. Cook chicken, turkey, or beans with taco seasoning until fully cooked and flavorful. Set aside.
- Prep vegetables: Chop lettuce, tomatoes, bell peppers, and slice avocado. Mix any sauces or Greek yogurt as desired.
- Assemble the wrap: Place a tortilla flat on a clean surface. Center a baked tostada shell on the tortilla, then layer protein, vegetables, cheese (optional), and avocado or yogurt.
- Fold the wrap: Bring the edges of the tortilla up to the center, folding evenly to form a hexagonal or round wrap.
- Cook until golden: Lightly pan-sear on a non-stick skillet or bake in the oven for 3–5 minutes per side until golden and crisp.
- Serve immediately: Slice in half and serve with optional salsa, guacamole, or a side salad.
Notes
- Vegetarian/Vegan: Substitute protein with black beans, lentils, or tofu, and use plant-based yogurt or cheese.
- Meal Prep Tip: Store ingredients separately; assemble wraps just before eating to maintain crispiness.
- Freezing: Only freeze cooked protein or beans; do not freeze the fully assembled wrap to avoid soggy shells.
- Extra Flavor: Add fresh cilantro, jalapeños, or a light drizzle of lime juice for a zesty twist.
- Crispiness Tip: Place baked tostada in the center and avoid overloading with wet ingredients to maintain the signature crunch.
