
Ingredients
- 2 large soft wraps
- 1 medium organic tomato, diced
- 1 cup shredded Mexican cheese
- 1/2 lb grass-fed, lean ground beed (90% or higher)
- 1/2 cup non-fat, plain greek yogurt
- 1/2 cup organic chopped iceberg lettuce
- Salt & pepper to taste
Directions
- Cook the meat fully with salt & pepper in a tan (strain the fat at the end).
- For each crunchwrap:
- Lay the tortilla flat on a plate.
- Spread 1/4 greek yogurt in a circle (just the inner half)
- Sprinkle 1/4 cup of beef.
- Add 1/2 chopped tomato & 1/4 cup of the chopped lettuce on top.
- Sprinkle 1/2 cup of Mexican cheese.
- Add extra salt/pepper to taste.
- Spray cooking pan with nonstick spray on Medium-high heat.
- Carefully fold the edges of the tortilla towards the center (do this as tight as possible).
- Place the seam-side down on the pan & cook for 3-4 minutes.
- Carefully flip over with a spatula & cook for another 3-4 minutes.
- Enjoy!
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