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Beef Crunchwrap
Like the Taco Bell classic, except home-made so you know exactly what’s going into it. Macro-friendly and tasty as anything!.
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Cook: 30 Mins
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Preheat oven to 200°C/ 400°F. Heat olive oil in a non-stick pan and add beef mince. Cook for 5 mins, until brown, then add onion and continue to cook for 3-4 mins, until onions are soft. Then, add taco seasoning, mix well and cook for another 5 mins before removing form heat.
To build your crunchwrap, place 2-3 tbsp of beef mince in centre of your tortilla, then cheddar and mozzarella on top of beef mince, followed by salsa, jalapeños, soured cream, tomatoes and lettuce. Leave a generous border for of tortilla for folding, then fold edges of tortilla into centre roughly 5-6 times until your filling is enclosed, quickly flip your crunchwrap over so the folds are face down and transfer to a baking tray.
Repeat this process 4 more times, then bake your crunchwraps for 5-10 mins, until crispy and golden.
Nutritional Info
Per Crunchwrap:
Cals – 467
Carbs -37g
Protein – 32g
Fat – 20g
Ingredients
Serves 5
For The Beef Crunchwraps
- Tbsp of coconut oil.
- 500g of 5% fat beef mince.
- 1 red onion - finely chopped.
- 1 pack of taco seasoning (use half to reduce salt).
- 50g of light cheddar - grated.
- 100g of mozzarella - grated.
- 5 tbsp of salsa.
- 100g tsp of soured cream.
- Jalapeños - chopped.
- Tomato slices.
- Lettuce.
- 5 tortilla wraps.
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