Macros for each Dessert Crunch Wrap (2 Halves):
387 Cals, 56g Carbs, 7g Fat, 25g Protein
Ingredients for 2 Crunch Wraps:
2 Large Flour Tortillas (Mine had 34g Carbs each)
60g Fresh Strawberries
80g Banana
Protein PB Layer (Ingredients below)
Protein Brownie Batter Layer (Ingredients below)
Protein PB Layer:
15g Vanilla Whey/Casein Blend Protein Powder
12g PB Party Protein Cookie Butter Powder
8g Powdered PB
3g Zero Cal Sweetener
Small Pinch of Sea Salt
Protein Brownie Batter Layer:
15g Vanilla Whey/Casein Blend Protein Powder
12g Brownie Batter Protein Cookie Butter Powder
8g Unsweetened Baking Cocoa
3g Zero Cal Sweetener
Small Pinch of Sea Salt
Directions:
1.) Make your protein pb layer by adding all your dry ingredients into a bowl and mixing to avoid clumping. Then slowly add cold water and mix till you get a thick frosting like consistency.
2.) Repeat the same process for the brownie batter layer.
3.) Lay your large tortilla flat and then make a slit from the middle to the bottom to create one foldable flat.
4.) Now think of your tortilla as four quadrants. Bottom left is the protein pb layer, Top left is the strawberries. Top right is the protein brownie batter. Bottom right is the banana.
5.) Add ½ of your protein pb to that bottom left quadrant. 30g fresh strawberry slices to that top right. ½ of your protein brownie batter to the top right. Then 40g fresh banana slices to the bottom right.
6.) Fold the protein pb quadrant over the strawberries. Then fold over the brownie batter with that layer and then do that final fold to the banana quadrant. Repeat this process for the other crunch wrap.
7.) Preheat your air fryer to 400 degrees F. You want it super hot so it doesn’t make the filling runny. Once preheated, add your crunch wraps and spray tops with non stick cooking spray. Air fry for 3-5 minutes or until golden and enjoy!