Healthified Crunchwrap Supreme

Ainekset

TACO FILLING:

1 tablespoon avocado oil

1 pound ground beef, 85% lean

1 packet Taco Seasoning

3/4 cup cold water

1/3 cup shredded Mexican blend cheese

FOR THE WRAP:

8 12-inch burrito-sized almond flour, or flour tortillas

4 (5-inch) tostadas, homemade or store-bought

1 cup Greek yogurt or sour cream

2 avocados, mashed (optional)

3 cups shredded lettuce

2 tomatoes, diced

1 tablespoon avocado oil

Ohjeet

MAKE THE TACO FILLING:

1. Heat the avocado oil in a large skillet over medium heat. Add the meat and cook, using a wooden spoon or meat masher to break the meat up, until the meat is almost fully browned, about 5 minutes.

2. Add taco seasoning and cold water into the meat, bring to a boil, then simmer until the liquid dissolves, about 5 minutes.

3. Remove the meat from the heat and immediately stir in the shredded cheese until melted.

ASSEMBLE THE WRAPS:

1. Place 4 of the flour tortillas on a large cutting board. Place a tostada in the center of the tortilla and using a scissor or a knife, trim the flour tortilla to be the same size as the tostada. Set aside.

2. Divide the beef filling among 4 of the untrimmed flour tortillas and top each with Greek yogurt (or sour cream). Place a tostada on top of the yogurt. Top with mashed avocado, and shredded lettuce, tomatoes. Top with the smaller trimmed tortilla and gently fold the large tortilla to form a large burrito wrap.

3. Heat the avocado oil in a large nonstick skillet over medium-high heat. Add the wraps seam-side down and cook until golden brown and crisp on both sides, 1 to 2 minutes on each side. Slice in half and serve.

Ravinto

• Annoskoko: 4