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Taco Crunchwrap

Kind of a copy cat Taco Bell crunch wrap, but with a much easier folding technique!

Course Main Course
Cuisine American, Mexican
Keyword crunchwrap, taco, taco bell crunchwrap, wrap
Prep Time 5 minutes
Cook Time 5 minutes
Servings 1
Author Star @ the skinnyish dish

Ingredients

  • 1 large burrito (10 inch) size tortilla
  • 2 tbsp fat free refried beans
  • 1/4 cup taco seasoned 93/7 lean ground beef
  • 2 tbsp reduced fat shredded cheese
  • 2 tbsp nacho cheese dip i use the fritos brand cheddar or jalapeno cheese dip, but you can find multiple different brands in the chip aisle! Rico's nacho cheese is also delicious.
  • 1 tbsp non fat greek yogurt I prefer Fage. You also can use sour cream.
  • 8 bite size tortilla chips I use the Tostitos brand, but any kind of chip will do
  • 2 tbsp finely chopped onions and lettuce
  • 1 tbsp favorite salsa or a couple finely chopped cherry tomatos work too!
  • cooking spray (i prefer to use Avocado oil cooking spray)

Instructions

  1. Make a cut into the middle of the tortilla and only go to the middle. (Pictures in blog post will describe this best, once you see it, you won't forget it!)

  2. Look at the tortilla and divide the ingredients into four quadrants. On the left half spread the cheese dip then pile on the broken tortilla chips in one quadrant and ground beef in the other quadrant. On the remaining spread nonfat greek yogurt in one of the quadrants then add lettuce, onion, salsa (or tomatoes). In the last quadrant spread the refriend beans then add the shredded cheese on top.

  3. Fold: First fold the bottom left quadrant up over the upper left quadrant then fold that over onto the upper right quadrant then fold all of those back down onto the bottom right quadrant. The end of result will look like a triangle.

    I know this might not make sense in written form so if you haven't seen the tortilla folding method yet please check out the step by step photos on my blog post above. It will make much better sense. Once you do it once you won't forget it!

  4. You don't have to heat this up, but I would especially if your filling ingredients aren't warmed up. I do prefer it warmed up.

    Air Fryer: Spray each side lightly with a little bit of cooking spray then place in the air fryer and heat until lightly golden brown at 350 degrees for about 5-6 minutes.

    Skillet: Heat skillet over medium heat and spray each side of the wrap lightly with cooking spray. Heat each side for 2-3 minutes or until lightly golden brown.

Recipe Notes

Serving size: 1 Crunchwrap 

WW Green Points: 11 Points | WW Blue Points: 11 Points | WW Purple Points: 11 Points | About 352 Calories, 9g fat, 3g saturated fat, 48g carbohydrates, 7.5g fiber, 0.8g sugar (0g added sugar), 21g protein 

 

Notes:

  1. You don't have to put the ingredients in this exact order, but I do recommend making sure that the chips and the ground beef are on top of the cheese dip because those are "loose" ingredients and the cheese gives them something to stick to. You can obviously change things around a bit depending on taco preferences like no tomatoes/onions if that's not your thing, use sour cream in place of greek yogurt, or use finely chopped chicken/ground turkey in place of the beef! If you don't love refried beans, cut them out. It's your kitchen you make the rules. I wanted to make a fully loaded option and then you can tweak to your preference!
  2. You can make a bunch at once then heat them up when your ready to eat. I wrap them in foil! 
  3. These ingredients are set for one wrap, but just double, triple, quadruple each amount if you'd like to make more! My advice is to make and prep all of the ingredients and have them in the fridge to make multiple Taco Crunchwraps for dinner or for quick lunches! You could also easily make this work with leftovers from Taco Night!