High Protein Crunchwrap Supreme
A high protein version of the iconic Taco Bell Order.
Ethan ChlebowskiIngredients
Seasoned beef
- 93/7 ground beef450 g1 lb
- Salt4 g1%
- Homemade taco seasoning15 g
- Tomato Paste10 g
- Cornstarch slurrya spoonful
Chipotle ranch
- Low-fat sour cream2 parts70 g
- Mayonnaise1 part35 g
- Hot Sauce, chipotlea spoonfulto taste
- Dried dilla spoonfulto taste
- Onion Powdera sprinkle
- Chili Powdera sprinkle
- Pickle juicea splashto thin
Remaining components
- high protein tortilla wrap, 12"4-5
- Tostadas4-5
- Cheddar, grated
- Lettuce, shredded
- Tomatoes, diced
- Red Onions, diced
Method
Step 1: Sear the beef
Preheat a skillet over medium-high heat. Press the ground meat into an even layer across the cooking surface so it can undisturbed on one side.
When the meat is beginning to on the bottom, sprinkle with salt and taco seasoning, then begin flipping & mixing the meat to distribute the seasoning.
Step 2: Finish the beef
Add a squirt or spoonful of tomato paste. Using a potato masher, smash the beef up into small pebble-like bits.
Once everything is cooked through and , add the cornstarch , and continue cooking until well combined and the juices have formed a sauce that clings to the beef.
Set aside or store for later use.
Step 3: Make the chipotle ranch
Mix together the sour cream, mayo, chipotle hot sauce, dried spices, and splash of pickle juice until well combined.
Adjust with more seasonings, hot sauce, or liquid until it reaches your desired taste and texture.
Step 4: Assemble the crunchwraps
Lay down a high-protein flour tortilla. Add about 20 g of grated cheese and 100 g of the cooked beef in the center. Add a drizzle of sauce, then layer on a tostada, lettuce, tomato, onion, and more sauce, if desired.
Working in a circular pattern, fold the flour tortilla towards the center to enclose the fillings.
Step 5: Finish the crunchwraps
Place the folded side face down in a hot pan or griddle and crisp the bottom of the crunchwrap to seal, then flip and crisp the top until golden .
Repeat with remaining crunchwraps.
Cut in half and enjoy.
“Great macros thanks to a high protein tortilla and lean beef. One pound of ground beef makes enough for 4-5 crunchwraps, but I usually make a double batch of the seasoned beef and freeze half for later use. I always make a homemade taco seasoning spice blend, but if using store-bought packets, omit the extra salt.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
FAQ
How do I make homemade taco seasoning? Can I just use store-bought?
Mix together 3 parts chile powder, 1 part cayenne, 1 part onion powder, 1 part cumin, 1/4 part dried oregano, and 1/4 part msg (optional).
Feel free to use a store-bought taco seasoning for convenience, just omit the extra salt if it already has salt in the packet.
Why the cornstarch slurry in the beef?
The cornstarch turns any juices, fat, or seasonings in the pan into a cohesive sauce that coats and clings to the beef. It gives the mixture a juicy mouthful even though 93/7 ground meat is pretty lean.
To make it, just mix together a spoonful of cornstarch and cold water each, and add to the cooking beef. It will activate and thicken after a minute or two of cooking.
Can I use a normal flour tortilla?
The high-protein tortilla wrap is what ups the protein while keeping the calories down, but you could use a standard burrito tortilla if you aren’t concerned about the macros.
Another way to improve the macros would be using low-fat sour cream and cheese, and reducing the amount of mayo in the sauce.