Taco Bell's Crunchwrap Supreme was invented in 2005 using a specific tortilla-folding technique that prevents soggy shells completely.
High Protein Chipotle Crunch Wrap Meal Prep
Savor the flavor with these irresistible chipotle crunch wraps, packed with protein to fuel your fitness goals! Featuring spicy black beans and zesty grilled chicken, these wraps are not only a tasty meal prep option but also a fantastic choice for shedding pounds and building muscle. Get ready to wrap up your week with a deliciously nutritious twist!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- 1 large bell pepper diced
- 1 tsp chipotle pepper sauce (5 ml)
- 4 small corn tortillas or tostadas (for the crunch layer, ~20g each)
- 1 tbsp garlic (15 ml)
- 1 cup shredded lettuce (240 ml)
- 1 tbsp lime juice (15 ml)
- 1/2 large onion, diced
- 1 cup diced tomato or pico de gallo (240 ml)or pico de gallo
🥩Meat & Seafood(2)
- 1.25 lbs lean ground beef (93/7 or leaner) (567 g)
- 2 tbsp beef bone broth (30 ml)
🥛Dairy & Eggs(2)
- 1/2 cup (56g) reduced-fat cheddar cheese (120 ml)
- 1/2 cup nonfat Greek yogurt (120 ml)
🫙Pantry Staples(2)
- 1 tsp honey (optional, balances heat) (5 ml)optional
- 4 large low-calorie tortillas (Ole Xtreme Wellness 10”)
🧂Spices & Seasonings(3)
- Pinch of garlic powder
- Salt & pepper to taste
- 1 packet (28g) low-sodium taco seasoning (0.99 oz)
📦Other(1)
- 2 tbsp light mayo (30 ml)
👨🍳 Instructions
- 1
Start by chopping up a bell pepper and half a white onion. Add them into a hot pan. Let them dance around so they get nice and sautéed.
- 2
Add in your lean ground beef. Hit it with some minced garlic, taco seasoning, and allow everything to cook through together.
- 3
Top it off with a bit of bone broth and a bit of fresh lime juice for extra flavor.
- 4
Divide that mixture into four of your large low-cal tortilla wraps. Top it off with some shredded lettuce, low-fat cheddar cheese, and fresh pico if desired.
- 5
Finish it off with your tostada. Fold in all of the corners and onto a medium-high heat pan they go.
- 6
To make the chipotle sauce, add the listed ingredients into a blender and blend until nice and smooth.
- 7
Once your crunch wraps are nice and golden brown, you are ready to enjoy a delicious high-protein meal prep.
💡 Pro Tips
- ✓Cook ground beef to exactly 160°F internal temperature, then immediately add bone broth to prevent moisture loss - the liquid creates steam that keeps proteins from seizing up and becoming rubbery.technique160°F internal temp
- ✓Sauté bell peppers and onions for 4-5 minutes at medium-high heat until they reach 15-20% moisture loss - this concentrates flavors and prevents soggy wraps during meal prep storage.timing4-5 minutes, 15-20% moisture loss
- ✓Place tostada shells in a 200°F oven for 2-3 minutes before assembly to remove residual moisture - this prevents them from getting soggy and maintains crunch for up to 5 days in meal prep containers.technique200°F, 2-3 minutes
- ✓Sear crunch wraps seam-side down first for 2-3 minutes to create a protein coagulation seal that prevents unraveling during storage and reheating.timing2-3 minutes seam-side down
- ✓Add lime juice after removing beef from heat because citric acid denatures proteins at high temperatures, creating a grainy texture instead of enhancing flavor.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Taco Bell's Crunchwrap Supreme was invented in 2005 using a specific tortilla-folding technique that prevents soggy shells completely.
High Protein Chipotle Crunch Wrap Meal Prep
Savor the flavor with these irresistible chipotle crunch wraps, packed with protein to fuel your fitness goals! Featuring spicy black beans and zesty grilled chicken, these wraps are not only a tasty meal prep option but also a fantastic choice for shedding pounds and building muscle. Get ready to wrap up your week with a deliciously nutritious twist!
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- 1 large bell pepper diced
- 1 tsp chipotle pepper sauce (5 ml)
- 4 small corn tortillas or tostadas (for the crunch layer, ~20g each)
- 1 tbsp garlic (15 ml)
- 1 cup shredded lettuce (240 ml)
- 1 tbsp lime juice (15 ml)
- 1/2 large onion, diced
- 1 cup diced tomato or pico de gallo (240 ml)or pico de gallo
🥩Meat & Seafood(2)
- 1.25 lbs lean ground beef (93/7 or leaner) (567 g)
- 2 tbsp beef bone broth (30 ml)
🥛Dairy & Eggs(2)
- 1/2 cup (56g) reduced-fat cheddar cheese (120 ml)
- 1/2 cup nonfat Greek yogurt (120 ml)
🫙Pantry Staples(2)
- 1 tsp honey (optional, balances heat) (5 ml)optional
- 4 large low-calorie tortillas (Ole Xtreme Wellness 10”)
🧂Spices & Seasonings(3)
- Pinch of garlic powder
- Salt & pepper to taste
- 1 packet (28g) low-sodium taco seasoning (0.99 oz)
📦Other(1)
- 2 tbsp light mayo (30 ml)
👨🍳 Instructions
- 1
Start by chopping up a bell pepper and half a white onion. Add them into a hot pan. Let them dance around so they get nice and sautéed.
- 2
Add in your lean ground beef. Hit it with some minced garlic, taco seasoning, and allow everything to cook through together.
- 3
Top it off with a bit of bone broth and a bit of fresh lime juice for extra flavor.
- 4
Divide that mixture into four of your large low-cal tortilla wraps. Top it off with some shredded lettuce, low-fat cheddar cheese, and fresh pico if desired.
- 5
Finish it off with your tostada. Fold in all of the corners and onto a medium-high heat pan they go.
- 6
To make the chipotle sauce, add the listed ingredients into a blender and blend until nice and smooth.
- 7
Once your crunch wraps are nice and golden brown, you are ready to enjoy a delicious high-protein meal prep.
💡 Pro Tips
- ✓Cook ground beef to exactly 160°F internal temperature, then immediately add bone broth to prevent moisture loss - the liquid creates steam that keeps proteins from seizing up and becoming rubbery.technique160°F internal temp
- ✓Sauté bell peppers and onions for 4-5 minutes at medium-high heat until they reach 15-20% moisture loss - this concentrates flavors and prevents soggy wraps during meal prep storage.timing4-5 minutes, 15-20% moisture loss
- ✓Place tostada shells in a 200°F oven for 2-3 minutes before assembly to remove residual moisture - this prevents them from getting soggy and maintains crunch for up to 5 days in meal prep containers.technique200°F, 2-3 minutes
- ✓Sear crunch wraps seam-side down first for 2-3 minutes to create a protein coagulation seal that prevents unraveling during storage and reheating.timing2-3 minutes seam-side down
- ✓Add lime juice after removing beef from heat because citric acid denatures proteins at high temperatures, creating a grainy texture instead of enhancing flavor.technique