Serves 10
Directions
- 1Cook diced onions in a pan until they start to get some color.
- 2Add lean ground beef and taco seasoning to the pan and cook until almost done.
- 3Add enchilada sauce, minced garlic, and 2 cups of fat-free cheddar cheese to the beef mixture and mix.
- 4Combine whole eggs, blended cottage cheese, garlic salt, and black pepper in a bowl.
- 5Whisk the egg mixture.
- 6Scramble the eggs in a pan very slowly on low heat.
- 7Before the eggs are fully cooked, add 1 cup of fat-free cheddar cheese, fresh chives, and diced bacon.
- 8Assemble the crunchwraps by placing scrambled eggs on a large tortilla.
- 9Add the beef mixture on top of the eggs.
- 10Place a small tortilla on top of the beef.
- 11Fold the edges of the large tortilla towards the center, overlapping them to seal the crunchwrap.
- 12Toast the crunchwraps in a pan with the seam side down first to properly seal them.
- 13Wrap each crunchwrap in aluminum foil.
- 14Place the wrapped crunchwraps in the freezer for meal prepping.
Ingredients
- 1135 g lean ground beef 96/4
- 150 g diced white onions
- 56 g taco seasoning packets
- 120 g enchilada sauce
- 30 g minced garlic
- 336 g fat free cheddar cheese
- 1200 g whole eggs
- 225 g blended cottage cheese
- 15 g garlic salt
- 7 g black pepper
- 65 g diced slices center cut bacon (cooked)
- 20 g fresh chives
- 10 large low calorie tortillas
- 10 small low calorie tortillas
Equipment
panwooden spoonbowlspatulaaluminum foil
Tips
- To reheat the Crunchwraps from frozen: wrap in a wet paper towel, microwave for around 4-5 minutes, and if you like it crispy, toast it on a pan for a few minutes on each side.
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