Can you meal prep Crunchwraps?

Yes, but don't cook them first. Assemble them, wrap them tightly in plastic wrap, and freeze them. When ready to eat, thaw slightly and pan-fry or bake. This keeps the tostada from getting soggy.

How many calories are in a homemade Crunchwrap Supreme?

My version clocks in at around 400-450 calories, depending on the tortilla brand used, compared to over 540 calories in the fast-food version.

What is the healthiest thing to order at Taco Bell?

While the Power Menu Bowl is a good option, making your own High Protein Crunchwrap Supreme Recipe at home gives you complete control over the sodium and fat content.

How do I stop the tortilla from ripping?

Cold tortillas rip. Microwave your large tortilla for 10-15 seconds before assembling. This steams the gluten and makes it pliable enough to fold without tearing.

High Protein Crunchwrap Supreme (Healthy Taco Bell Copycat)

Description

This High Protein Crunchwrap Supreme recipe is a healthy Taco Bell copycat. Made with lean beef, a high-protein queso, and loaded with 35g of protein. It’s crispy, cheesy, and macro-friendly.

Ingredients

Scale

4 Large Burrito-Sized Flour Tortillas (High Fiber/Protein preferred)
4 Small Flour Tortillas (taco size) or cutouts
4 Corn Tostada Shells
1 lb 96% Lean Ground Beef (or Turkey)
1 packet Taco Seasoning (low sodium)
1/2 cup Greek Yogurt (plain, non-fat) – acts as sour cream
1/2 cup Shredded Mexican Cheese Blend
1/2 cup Nacho Cheese Sauce (or homemade cottage cheese queso)
1 cup Shredded Iceberg Lettuce
1/2 cup Diced Tomatoes
Cooking Spray or Oil for pan-frying

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Instructions

Cook the Meat: In a skillet over medium heat, cook the lean ground beef until browned. Add the taco seasoning and a splash of water. Simmer for 2-3 minutes until thickened. Set aside.
Warm Tortillas: Microwave the large tortillas for 10-15 seconds to make them pliable and prevent tearing.
Layer Base: Lay a large tortilla flat. Place a scoop of seasoned beef in the center (about the size of the tostada shell). Top with a drizzle of nacho cheese.
Add Crunch: Place the corn tostada shell directly on top of the meat/cheese.
Cool Layers: Spread the Greek yogurt (sour cream substitute) over the tostada. Top with shredded lettuce, tomatoes, and a sprinkle of shredded cheese.
Seal: Place the small flour tortilla on top of the veggies.
Fold: Tightly fold the edges of the large tortilla up and over the center, creating pleats. Work your way around until the center is completely sealed in a hexagon shape.
Cook: Heat a skillet over medium heat with cooking spray. Place the crunchwrap seam-side down. Cook for 2-3 minutes until golden brown and sealed. Flip and cook for another 2 minutes until crispy.
Serve: Cut in half and serve warm.

Notes

Low Carb: Use “Carb Balance” tortillas and cheese wisps instead of the tostada.
Meal Prep: Assemble and freeze raw (before cooking) to keep the tostada crispy.
Sheet Pan: Bake at 400°F for 15 minutes instead of frying for a batch method.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner/Lunch
Method: Pan Fry
Cuisine: Mexican

Nutrition

Serving Size: 1 Crunchwrap
Calories: 420
Sugar: 3g
Sodium: 650mg
Fat: 12g
Saturated Fat: 5g
Carbohydrates: 38g
Fiber: 8g
Protein: 35g
Cholesterol: 65mg