Healthified Crunchwrap Supreme

If you’ve never drunk ordered a Crunchwrap Supreme from Taco Bell I’m not sure we will have anything in common… But seriously, why wait until 1 am when you have to direct your Uber driver 10 minutes in the opposite direction to get this envelope of heaven? Make these HEALTHY CRUNCHWRAP SUPREMES for any day of the week and even enjoy while SOBER! Yep. Changing the world here folks!!

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Healthified Crunchwrap Supreme

AUTHOR: bybodyadm

Healthified Crunchwrap Supreme

SERVES: 4 servings

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Ingredients

Taco Filling:

1 tablespoon avocado oil
1 pound ground beef, 85% lean
1 tablespoon Taco Seasoning
1 teaspoon tapioca flour or cornstarch
1/3 cup cold water
1/3 cup shredded Mexican blend cheese
For the Wrap:
8 12-inch burrito-sized almond flour, or flour tortillas (I like Siete Foods tortillas)
4 (5-inch) tostadas, homemade or store-bought
1 cup whole-milk Greek yogurt or sour cream
2 avocados, mashed
3 cups shredded lettuce
2 tomatoes, diced
1 tablespoon avocado oil

Instructions

Make the Taco Filling:

Heat the avocado oil in a large skillet over medium heat. Add the meat and cook, using a wooden spoon or meat masher to break the meat up, until the meat is almost fully browned, about 5 minutes.
Stir in the taco seasoning and cook, stirring occasionally, until the meat is no longer pink and is fully browned.
If you like a more “saucy” beef, whisk the tapioca flour or cornstarch with the cold water in a small bowl, and stir it into the meat, then simmer until the liquid dissolves, 3 to 5 minutes.
Remove the meat from the heat and immediately stir in the shredded cheese until melted.

Assemble the Wraps:

Place 4 of the flour tortillas on a large cutting board. Place a tostada in the center of the tortilla and using a scissor or a knife, trim the flour tortilla to be the same size as the tostada. Set aside.
Divide the beef filling among 4 of the untrimmed flour tortillas and top each with Greek yogurt (or sour cream). Place a tostada on top of the yogurt. Top with mashed avocado, and shredded lettuce, tomatoes. Top with the smaller trimmed tortilla and gently fold the large tortilla to form a large burrito wrap.
Heat the avocado oil in a large nonstick skillet over medium-high heat. Add the wraps seam-side down and cook until golden brown and crisp on both sides, 1 to 2 minutes on each side. Slice in half and serve.

Notes

I often make my own “tostadas” by frying the trimmed almond flour tortilla in some avocado oil in a skillet until it’s crunchy on both sides. Or, instead of store-bought tostadas, you can split a hard-shell tacos or even a 5-inch diameter circle tortilla chips!

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