Low Sodium Homemade Crunchwrap Supreme
Satisfy your Tex-Mex cravings with this Low Sodium Homemade Crunchwrap Supreme, a healthier twist on the fast-food favorite! Packed with seasoned ground beef (or turkey), crunchy veggies, creamy Greek yogurt, and gooey low sodium nacho cheese, this recipe delivers bold, indulgent flavors without the sodium overload. The secret lies in using low sodium taco seasoning and cheese, paired with whole wheat tortillas and fresh toppings like avocado, lettuce, and tomatoes for a balanced bite. Each Crunchwrap is pan-seared to golden perfection for that irresistible crispness. Perfect for a quick dinner or meal prep, this easy-to-make, heart-healthy recipe is ready in just 40 minutes and guarantees to please the entire family. Skip the drive-thru and create your own homemade masterpiece!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 pound Ground beef (or turkey)
- 2 tablespoons Low sodium taco seasoning
- 6 pieces Whole wheat flour tortillas (large)
- 6 pieces Small corn tortillas
- 1 cup Low sodium nacho cheese sauce
- 1 cup Shredded low sodium cheddar cheese
- 2 cups Chopped iceberg lettuce
- 1 cup Chopped tomatoes
- 1 cup Diced avocado
- 1 cup Non-fat plain Greek yogurt
- 2 tablespoons Olive oil
Directions
Step 1
In a skillet over medium heat, add olive oil and brown the ground beef (or turkey) until fully cooked, about 8 minutes.
Step 2
Drain any excess fat from the skillet and return to heat. Stir in low sodium taco seasoning and mix well. Cook for an additional 2 minutes to combine flavors. Remove from heat.
Step 3
Lay out a large flour tortilla on a flat surface. Spread a few tablespoons of low sodium nacho cheese sauce in the center of the tortilla.
Step 4
On top of the cheese, add a layer of cooked taco meat, a small flour tortilla, then shredded low sodium cheddar cheese, lettuce, tomatoes, diced avocado, and a dollop of non-fat Greek yogurt.
Step 5
Fold the edges of the large tortilla towards the center to create a wrap, pressing gently to seal.
Step 6
In a clean skillet over medium heat, add a touch of olive oil. Place the Crunchwrap seam-side down in the skillet and cook for 3 minutes, or until the bottom is golden brown and crispy.
Step 7
Flip the Crunchwrap and cook the other side for another 3 minutes until crispy.
Step 8
Repeat the process with the remaining tortillas and fillings.
Step 9
Once all Crunchwraps are cooked, slice them in half and serve warm.
Nutrition Facts
| Serving size | (2235.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4173.1 |
| Total Fat 233.6g | 0% |
| Saturated Fat 84.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 478.1mg | 0% |
| Sodium 3701.4mg | 0% |
| Total Carbohydrate 360.0g | 0% |
| Dietary Fiber 50.6g | 0% |
| Total Sugars 30.0g | |
| Protein 194.3g | 0% |
| Vitamin D 142.1IU | 0% |
| Calcium 2043.8mg | 0% |
| Iron 26.1mg | 0% |
| Potassium 4316.2mg | 0% |
Source of Calories