Weekly Crunchwraps
Description: High protein crunchwraps for meal prepping. Macros per wrap are approximately 380 Calories, 37g Protein, 16g Fat, and 22g Carbs.
Ingredients
- 2,700 g (2.7 kg) 96% lean ground beef
- Salt
- Black pepper
- Garlic powder
- Chili powder
- Cumin
- 4 tomatoes
- 1 Large Head Romaine lettuce
- 36 tbsp light sour cream (2¼ cups)
- 4½ cups part-skim 4-cheese blend
- 18 large low-carb wraps (La Banderita)
- 18 small low-carb wraps
Instructions
- Cook the ground beef with salt, black pepper, garlic powder, chili powder, and cumin until browned. Drain any excess fat.
- Chop the tomatoes and shred the romaine lettuce.
- To assemble each crunchwrap: Place a large low-carb wrap on a flat surface. Spread some light sour cream on it. Add some of the cooked ground beef mixture, cheese blend, chopped tomatoes, and lettuce. Top with a small low-carb wrap.
- Fold the edges of the large wrap over the filling to create a hexagon shape, enclosing the small wrap and filling.
- Cook the crunchwraps on a skillet or griddle over medium heat until golden brown and the cheese is melted. You can also bake them in the oven until heated through and crispy.