Macros for the Whole Crunch Wrap (2 Halves):
531 Cals, 51g Carbs, 15g Fat, 48g Protein
Ingredients (makes 4 Crunch Wraps):
4 Large Flour Tortillas (mine had 34g carbs per)
1 Large Flour Tortilla cut into 4
16oz 96/4 Lean Ground Beef
28g Large Shrimp Tails Off, Deveined (about 12oz)
42 2% Mexican Cheese
3/4th Packet Taco Seasoning
12 Tortilla Chips (used Santitas brand)
80g Plain Non Fat Greek Yogurt
40g Shredded Lettuce
80g Pico (used my pico recipe. I’ll list it below)
Ingredients for Pico:
4 Roma Tomatoes
1 Jalapeno Seeded and Minced
2 Limes Juiced
2 Clove Garlic Minced
Pinch Sea Salt
Pinch of Pepper
½ Red Onion Minced
16g Cilantro Minced
Direction:
1.) Season your shrimp with 1/4th the pack of taco seasoning. Then add to a pan preheated on a 7/10 heat. Cook the shrimp on each side for 3 minutes. Set them to the side.
2.) Then keep same pan preheated on a 7/10 heat. Add your 16oz of 96/4 lean ground beef and season with ½ the taco seasoning packet. Then once ground beef is almost done, add your 2% mexican cheese. Mix till you have a cheesy ground beef.
3.) Now it’s time to put together the crunch wraps. First, take one of the large flour tortillas and slice into 4 pieces as if you were slicing a pizza into 4 slices. These will be important for closing the bottom of the crunchwrap because there are BIG.
4.) Now lay your flour tortilla flat and add 1/4th of your cheesy ground beef to the middle. Then add in this order: 7 shrimp, 3 tortilla chips, 20g plain non fat greek yogurt, shredded lettuce, and pico. Add one of the sliced tortillas to the top of the pico.
5.) Now carefully fold up your crunch wrap. It’s ok if you get a tiny split in the tortilla. It won’t matter. Repeat for the rest of your crunch wraps.
6.) Now add these to the air fryer and spray tops with non stick cooking spray. Air fry on 400 degrees F for 5-6 minutes or until golden. Then slice up and enjoy! And for meal prep, wrap up and add to freezer. Just reheat in air fryer for 4-5 minutes on 400 degrees F! Enjoy 🙂