Serves 10
Directions
- 1Cook some diced onions in a pan until you start to see some color.
- 2Add in lean ground beef and taco seasoning to the pan.
- 3When the meat is almost done cooking, add in enchilada sauce, minced garlic, and 2 cups of fat-free cheddar cheese and mix until it looks just like this.
- 4To make the eggs, combine 20 whole eggs, 1 cup of blended cottage cheese, 1 tablespoon of garlic salt, and 1 tablespoon of black pepper in a bowl, give them a whisk.
- 5Scramble the eggs in a pan very slowly on low heat.
- 6Right before the eggs are done, add in 1 cup of fat-free cheddar cheese, fresh chives, and diced bacon and mix so they end up looking like this.
- 7Assemble the crunch wraps by placing the scrambled eggs, then the beef mixture, followed by a small low-calorie tortilla, on a large low-calorie tortilla.
- 8Fold the large tortilla around the fillings, ensuring the seam is down.
- 9Toast the crunch wraps seam-side down first in a pan to seal them properly, then flip to toast the other side until golden brown.
- 10Wrap each crunchwrap in aluminum foil.
- 11Throw the wrapped crunchwraps in the freezer to store for meal prep.
Ingredients
- 40 oz Lean Ground Beef 96/4
- 1 Cup Diced White Onions
- 2 oz Taco Seasoning Packets
- 0.5 Cup Enchilada Sauce
- 2 Tbsps Minced Garlic
- 3 Cups Fat Free Cheddar Cheese
- 20 Whole Eggs
- 1 Cup Blended Cottage Cheese
- 1 Tbsp Garlic Salt
- 1 Tbsp Black Pepper
- 10 Diced Slices Center Cut Bacon (Cooked)
- 20 g Fresh Chives
- 10 Large Low Calorie Tortillas
- 10 Small Low Calorie Tortillas
Equipment
PanBowl
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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