Flamin’ Crunchwrap

Flamin’ Crunchwrap

This homemade Crunchwrap brings the heat with seasoned ground beef, creamy nacho cheese, fresh toppings, and CRISP POWER Flamin’ Crunch Protein Pretzels for a spicy, seriously satisfying crunch. 

Ingredients

  • 1 large flour tortilla (low carb or regular)
  • 1/2 cup cooked ground beef with taco seasoning
  • 2 tablespoons nacho cheese sauce
  • 1 oz CRISP POWER Flamin’ Crunch Protein Pretzels
  • 2 tablespoons Greek yogurt
  • Small handful shredded iceberg lettuce
  • 1 tablespoon diced tomatoes
  • 2 tablespoons shredded cheddar cheese
  • 1 small, approximately 4-inch tortilla (low carb or regular)

Instructions

  1. Warm the large flour tortilla until soft and pliable. This will make it much easier to fold without tearing.
  2. Lay the large tortilla flat and spoon the seasoned ground beef into the center, about 3 inches in diameter. Top with the nacho cheese sauce, Flamin’ Crunch Protein Pretzels, Greek yogurt, shredded lettuce, diced tomatoes, and cheddar cheese.
  3. Place the small tortilla directly over the fillings.
  4. Starting at one edge of the large tortilla, fold it up and over the small tortilla. Continue working your way around, folding each new section inward and slightly overlapping the previous fold.
  5. Heat a skillet over medium heat. Place the crunchwrap folded-side down in the pan and cook for 3–4 minutes, or until the bottom is lightly toasted and sealed. Carefully flip and cook for another 2–3 minutes until golden.
  6. Cut in half and dig in while it’s hot, cheesy, and crunchy.

Want to cut the carbs?

Use your favorite low-carb tortillas in place of regular flour tortillas. You’ll still get all the spicy, cheesy crunch with fewer carbs.
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