Serves 10
Directions
- 1Cook some diced onions in a pan until they start to show some color.
- 2Add in your lean ground beef and taco seasoning and cook until almost done.
- 3Add enchilada sauce, minced garlic, and fat-free cheddar cheese to the beef mixture and mix until well combined.
- 4Combine whole eggs, blended cottage cheese, garlic salt, and black pepper in a bowl.
- 5Whisk the egg mixture.
- 6Scramble the eggs slowly on low heat.
- 7Before the eggs are fully cooked, add fat-free cheddar cheese, fresh chives, and diced bacon, then mix.
- 8Assemble the crunch wraps by placing a layer of scrambled eggs on a large low-calorie tortilla, followed by a layer of the beef mixture.
- 9Place a small low-calorie tortilla on top of the fillings.
- 10Fold the edges of the large tortilla over the small tortilla and fillings to seal the crunchwrap.
- 11Toast the assembled crunchwraps seam-side down first on a pan to properly seal them.
- 12Wrap each toasted crunchwrap in aluminum foil.
- 13Store the wrapped crunchwraps in the freezer for future enjoyment.
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
PanSpatulaBowlAluminum 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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