Spinach Crunch Wrap Supreme

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Bite into an explosion of delicious and nutritious flavors in this homemade version of Taco Bell’s famous Crunch Wrap Supreme!

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# of servings - 4 Crunch Wraps

Macros per serving -  670 Calories, 58g Carbs, 25g Fat, 51g Protein

Total Time - 45 minutes

Utensils

• Food Scale

• Stove

• Medium Pan

• Knife

• Coconut Oil Non-Stick Spray

Ingredients

• 1 lb. Ground Tukey

• 1 tsp. Chili Powder

• 1/2 tsp. Ground Paprika

• 1/2 tsp. Ground Cumin

• Kosher Salt

• Freshly Ground Black Pepper

• 8 large Spinach Tortillas

• 4 small Tostata Shell

• 1/2 c. Fat Free Mozzarella Cheese

• 1 c. Sour Cream

• 2 c. Shredded Lettuce

• 1 c. Salsa

• 1 c. Fat Free Cheddar

• 1 c. Reduced Fat Monterey Jack

• 1 tbsp. Vegetable Oil

Directions

1. In a large nonstick skillet over medium heat, combine ground turkey and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat and wipe skillet clean.

2. Stack 4 large spinach tortillas and place a tostada shell in the center. Using a paring knife, trace around edges of shell to cut 4 smaller flour tortilla rounds.

3. Build Crunchwraps: Add a scoop of ground Turkey to the center of remaining 4 spinach tortillas, leaving a generous border for folding. Drizzle cheese sauce over each, then place a small spinach shell on top. Spread sour cream over each shell, then top with lettuce, salsa, and cheeses. Place smaller spinach tortilla cutouts on top and tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.

4. In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps.

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