Low Sodium Crunchwrap Supreme

Satisfy your craving for a fast-food favorite with this homemade Low Sodium Crunchwrap Supreme! This healthier take on the classic combines all the bold, satisfying flavors you love, but with a fraction of the sodium—perfect for those mindful of their salt intake. Packed with seasoned ground turkey or chicken, crispy low-sodium corn tostadas, creamy avocado slices, fresh lettuce, and juicy tomatoes, all encased in a golden, pan-seared low-sodium flour tortilla, each bite is a delightful mix of textures and tastes. Ready in just 35 minutes, this recipe is as easy to make as it is to enjoy. Whether you're whipping it up for a quick dinner or a fun lunch option, this crisp, melty delight will have you forgetting it's even low sodium.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 6 pieces Low sodium flour tortillas (large, burrito size)
• 6 pieces Low sodium corn tostadas
• 1 pound Ground turkey or chicken
• 2 tablespoons Low sodium taco seasoning
• 0.5 cup Water
• 0.5 cup Low sodium sour cream
• 2 cups Shredded lettuce
• 1 cup Diced tomatoes
• 1 cup Low sodium shredded cheese
• 1 piece Avocado (sliced)
• 2 tablespoons Olive oil

Directions

Step 1

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground turkey or chicken and cook until browned and fully cooked, about 6-8 minutes.

Step 2

Drain any excess fat from the skillet. Add the low sodium taco seasoning and 0.5 cup of water to the cooked meat. Stir well and let it simmer until the water has evaporated, about 3-5 minutes. Remove from heat and set aside.

Step 3

Heat a large non-stick pan over medium heat. Place a large flour tortilla on a clean flat surface.

Step 4

In the center of the tortilla, spread about 2 tablespoons of the taco meat. Top with a corn tostada. Spread 1 tablespoon of low sodium sour cream over the tostada.

Step 5

Add a layer of shredded lettuce, diced tomatoes, a few slices of avocado, and sprinkle with low sodium shredded cheese.

Step 6

Fold the edges of the tortilla up and over the center to create pleats, holding the pleats in place with your fingers. The filling should be completely enclosed.

Step 7

Add 1 tablespoon of olive oil to the non-stick pan and place the wrap seam side down in the skillet. Cook for 2-3 minutes or until the bottom is golden brown and crispy.

Step 8

Carefully flip the crunchwrap and cook the other side for another 2-3 minutes, or until golden brown and crispy.

Step 9

Remove from the pan and repeat with the remaining ingredients. Slice the crunchwraps in half and serve immediately.

Nutrition Facts

Serving size	(2044.9g)

Amount per serving	% Daily Value*
Calories	4166.7

Total Fat 205.3g	0%
Saturated Fat 76.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 616.5mg	0%
Sodium 1583.1mg	0%
Total Carbohydrate 372.4g	0%
Dietary Fiber 41.9g	0%
Total Sugars 18.7g
Protein 218.8g	0%

Vitamin D 91.3IU	0%
Calcium 2516.0mg	0%
Iron 23.8mg	0%
Potassium 3514.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 20.8%

Carbs: 35.4%