Name: High-Protein Cowboy Crunchy Wraps
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: lb. 93% lean Ground Beef; Olive oil spray; small yellow onion, chopped; Tbsp. taco seasoning; cup frozen fire-roasted or sweet corn, thawed; can (15 ounces) black beans, rinsed and drained; large, burrito-size flour tortillas (9-inch or larger); cup cheddar cheese, shredded; yellow corn tostadas; cup nonfat plain Greek yogurt; cup romaine, chopped; cup pico de gallo or diced tomatoes; small flour tortillas (about 6-inches); Jalapeño ranch, for dipping (optional)

Preparation

Step 1

Spray large skillet with oil and brown beef over MEDIUM-HIGH heat until just cooked through, 6 -7 minutes. Add onions and taco seasoning and cook until onions are softened, 3-4 minutes. Stir in corn and black beans and cook 2-3 minutes more.
Step 2

Heat a large griddle over MEDIUM heat. To form each wrap, arrange a large tortilla on a clean surface. Scatter ¼ cup cheese on the tortilla, leaving a 1 ½-inch to 2-inch rim around the edge. Top with about 1 cup of the beef mixture, spreading it out in an even layer. Arrange one tostada on top of the beef, spread with 2 Tbsp. yogurt, and top with about ¼ cup lettuce and 3 Tbsp. pico de gallo. Top with one small tortilla, pressing down to gently flatten the contents. Working carefully, fold in the edges of the larger tortilla, pleating them around to seal the wrap, pressing firmly as you go.

Cooking Tip: These fast-food alternatives are protein-packed with beef, black beans, cheese, and even Greek yogurt. The folding can be tricky, so make it easy on yourself and buy the largest burrito tortillas you can find.
Step 3

Working in batches, spray griddle with oil and carefully arrange wraps on griddle, folded sides down. Cook until deep golden brown on the first side, 3-4 minutes. Spray the tops of the crunchwraps with oil, and then carefully flip over and continue cooking until deep golden brown on the second side, 3 -4 minutes more.
Step 4

Transfer crunchwraps to a cutting board or cooling rack as done and let rest briefly. Using a serrated knife, carefully halve each crunchwrap and serve, with jalapeño ranch on the side for dipping, if you like.

Nutrition Information

Nutrition information per serving, ¼ of recipe: 830 Calories, 260 Calories from fat; 28.8 g Total Fat (12.7 g Saturated Fat; 7 g Monosaturated Fat); 105 mg Cholesterol; 1990 mg Sodium; 92.4 g Total Carbohydrate; 9.9 g Dietary Fiber; 52 g Protein; 5.6 mg Iron; 959 mg Potassium, 0.3 mg Thiamin; 0.5 mg Riboflavin, 13.8 mg Niacin (NE); 0.6 mg Vitamin B6; 2.9 mcg Vitamin B12; 8.07 mg Zinc, 31.4 mcg Selenium, 123.8 mg Choline.

This recipe is an excellent source of Protein, Dietary Fiber, Iron, Potassium, Thiamin, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

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