60g Protein Grilled Cheese Crunch Wraps by Nikita Fair

Ingredients

• 1 lb Lean ground beef
• 1 packet Taco seasoning
• 1 tbsp Chili powder
• 1 tsp Cumin
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/4 cup Water
• 4 Large flour tortillas
• 4 Small crunchy corn tortillas (optional, for freezing)
• 1 cup Shredded cheddar cheese
• 1/2 cup Shredded Monterey Jack cheese
• 2 tbsp Butter or oil for cooking

Instructions

1. In a skillet over medium-high heat, brown the lean ground beef, breaking it up with a spoon. Drain any excess grease.
2. Add the taco seasoning, chili powder, cumin, garlic powder, onion powder, and water to the ground beef. Stir well to combine and cook for 5-7 minutes, until the beef is cooked through and the liquid has mostly evaporated.
3. Lay out the large flour tortillas. Spoon the seasoned ground beef mixture evenly onto one half of each tortilla.
4. If freezing, omit the crunchy corn tortilla. If serving immediately, place a crunchy corn tortilla on top of the beef mixture.
5. Fold the other half of the flour tortilla over the filling to create a semi-circle. Carefully fold the edges inward to secure the filling, creating a sealed package.
6. Melt butter or heat oil in a clean skillet over medium heat. Sear the crunch wraps seam-side down for 1-2 minutes until lightly browned and sealed.
7. Add the shredded cheeses to the hot skillet until they bubble and begin to melt. Place the crunch wrap on top of the melted cheese.
8. Cook for 3-5 minutes per side, until golden brown and crispy. Repeat with remaining crunch wraps, adding more cheese as needed.
9. Serve immediately, or wrap tightly in foil and plastic wrap for freezing. Reheat in a microwave for approximately 5 minutes.