545 cals, 48g protein for my version of Taco Bell’s ✨NEW✨ Triple Double Crunchwrap ??

545 cals, 48g protein, 63g carbs (technically 36g carbs cuz 27 of it is dietary fiber), 15g fat
Ingredients:
168 grams (~2/3 cup) 96/4 lean ground beef -(this is 6 ounces raw beef)
10 grams (~4 tsp) low sodium taco seasoning
2 La Banderita yellow corn tortillas
1 La Banderita Carb Counter 10" flour tortilla
68 grams (1/4 cup) nacho cheese sauce
15 grams (~1/4 cup) shredded iceberg lettuce
35 grams (1/4 cup) tomato (optional)
28 grams (~2 tbsp) Chobani plain non-fat Greek yogurt
1 La Banderita street taco size flour tortilla
olive oil spray
Directions: Cook, in a pan over medium/high heat, 168 grams (~2/3 cup) 96/4 lean ground beef with 10 grams (~4 tsp) low sodium taco seasoning, until browned. Heat 1 corn tortilla on a paper towel in the microwave for 60-80 seconds. Take the corn tortilla out of the microwave and do the same thing with the second corn tortilla.
Dice 1/3 of 1 medium tomato (optional).
Take 1 flour tortilla and layer the following in order: 1/2 of the cooked beef, 34 grams (2 tbsp) nacho cheese sauce, one of the hard corn tortillas, the other 1/2 of the cooked beef, 34 grams (2 tbsp) nacho cheese sauce, the second hard corn tortilla, 15 grams (~1/4 cup) of shredded iceberg lettuce, diced tomato, 28 grams (~2 tbsp) of plain non-fat Greek yogurt (I like to thin my yogurt out with a little bit of water to make it easy to pour onto the top), and top with one street taco size La Banderita flour tortilla. Fold into a crunchwrap shape.
Add some olive oil spray to a pan over medium-low heat. Add the crunch wrap to the pan (the side with the folds on it down) to toast. Once, toasted on one side, spray the top of the crunchwrap with some olive oil spray and flip it over to toast the other side. Remove it from the pan when both sides are toasted to your liking.
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Category : Ko'cha taomlari retseptlari

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