Beefy Breakfast Crunchwrap
Serves 10
Directions
- 1Cook the diced white onions in a pan until they show color.
- 2Add the lean ground beef and taco seasoning to the pan with the onions and cook.
- 3Mix in the enchilada sauce, minced garlic, and 2 cups of the fat-free cheddar cheese to the beef mixture.
- 4Whisk the eggs, cottage cheese, garlic salt, and black pepper in a bowl.
- 5Scramble the egg mixture in a pan on low heat.
- 6Add the remaining cup of cheddar, fresh chives, and diced bacon to the eggs before they finish cooking.
- 7Assemble the crunchwraps by layering the egg mixture and beef mixture onto a large tortilla, topping with a small tortilla, and folding the edges of the large tortilla over.
- 8Toast the crunchwraps in a pan with the seam side down first to seal them.
- 9Wrap the finished crunchwraps in aluminum foil and store in the freezer.
Ingredients
- 40 oz lean ground beef 96/4
- 1 cup diced white onion
- 2 taco seasoning packet
- 0.5 cup enchilada sauce
- 2 tbsp minced garlic
- 3 cup fat free cheddar cheese
- 20 whole egg
- 1 cup blended cottage cheese
- 1 tbsp garlic salt
- 1 tbsp black pepper
- 10 slice diced cooked center cut bacon
- 20 g fresh chives
- 10 large low calorie tortilla
- 10 small low calorie tortilla
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