Ingredients
Scale
- 5 oz 93% lean ground beef
- 1 large high-protein or low-carb flour tortilla
- 1 small corn tortilla (or a tostada shell)
- 1 slice low-fat American cheese
- 1/4 cup shredded iceberg lettuce
- 2 tablespoons finely diced white onion
- 5–6 dill pickle slices
- 1/4 cup non-fat Greek yogurt
- 1 tablespoon sugar-free ketchup
- 1 teaspoon yellow mustard
- 1 teaspoon pickle juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Instructions
- Place a medium skillet over medium-high heat. Add the lean ground beef and season with salt, pepper, half of the garlic powder, and half of the onion powder. Cook until the beef is fully browned and no pink remains. Drain any excess fat and set the meat aside.
- In a small mixing bowl, combine the non-fat Greek yogurt, sugar-free ketchup, mustard, pickle juice, and the remaining garlic and onion powder. Whisk until smooth and creamy.
- Lay the large flour tortilla flat on a clean surface. Spread about half of the prepared sauce in the center of the tortilla. Place the seasoned ground beef on top of the sauce, then add the slice of low-fat American cheese.
- Place the small corn tortilla or tostada shell directly on top of the cheese. Spread the remaining sauce onto the small tortilla, then layer on the shredded lettuce, diced onions, and dill pickles.
- Carefully fold the edges of the large flour tortilla toward the center, creating pleats as you go until the entire wrap is sealed. If the tortilla is too small to cover the top, you can cut a small circle from another tortilla and place it in the center before folding.
- Heat a clean skillet over medium heat and lightly spray with non-stick cooking spray. Place the crunchwrap seam-side down in the pan. Cook for 2-3 minutes until golden brown and sealed. Flip and cook for another 2 minutes on the other side until crispy.
- Cook Time: 20 minutes