My husband is happiest when we have tacos for dinner. I like to think I make some mean Mexican dishes, and he does enjoy them, but it's basic tacos that are his favorite. I love tacos too, but sometimes a girl wants to mix it up a bit. I was looking for something that would satisfy the hubby's taco craving (it has been over a week since we last had them, after all) and my need for something quick and different.
I was recently introduced to the site Emily Bites.com. It's pretty comparable to Skinny Taste.com and I like sites that include all the nutritional information for me. I was scrolling through the new site and came upon what this blogger calls Taco Wrap Deluxe. This recipe was inspired by Taco Bell's Crunchwrap Supreme which is 540 calories. The version that follows is half that: 247 calories. This means you can eat two! I suppose a person could eat just one and save some calories, but I'm generally about eating as much as I can! Actually, I did only eat one, but it allowed me the freedom to have some chips and salsa on the side.
And I don't even have any changes/additions to add to this one. It was just plain good and easy as heck!
Taco Wrap Deluxe
Ingredients:
- 1 lb raw 95% lean ground beef
- 1 packet reduced sodium taco seasoning (*I never use these packets. I make my own mix)
- 8 tortillas, I used La Tortilla Factory Smart & Delicious 100 Calorie Whole Wheat (the hubby used normal, flour tortillas)
- 1 cup (16 tablespoons) of queso dip or salsa con queso, warmed (I used On the Border's Monterey Jack Queso)
- 24 Tortilla chips
- Shredded lettuce
- 1 medium tomato
- ½ cup (8 tablespoons) light sour cream (you could use Greek yogurt, blech)
Directions:
The website with this original recipes has a couple great step-by-step assembly pictures if you're more of a visual learner. Check it out HERE.
1. Bring a large skillet over medium heat and cook the ground beef, breaking it up with a spoon until browned. Add the taco seasoning and stir until combined. Continue to cook for another couple minutes to coat the beef in seasoning.
2. Place a tortilla on a microwave-safe plate and spoon 2 tablespoons of queso dip in the center. Smooth the queso out in a circle, covering only the center of the tortilla (leaving 1-2 inches dry around the edges. Microwave the tortilla for 15-30 seconds to make it more pliable. Remove the tortilla from the microwave and add around ¼ cup of the seasoned beef and spread over the top of the queso. Break apart 3 tortilla chips and place those in a layer over the beef. On top of the chips, layer the lettuce, tomatoes and yogurt in whatever order you choose. I did yogurt last but I think it should probably be first after the chips, with the lettuce and tomatoes on top of it. Fold the edges of the tortilla up around the filling. There will most likely be a small gap in the center – that’s okay!
3. Lightly mist a skillet with cooking spray and bring over medium heat. Place the taco wrap folded side up on the skillet and mist the top of the wrap with cooking spray as well. You can hold the folded flaps of tortilla down while it cooks if you want, but after a minute I just placed a smaller skillet bottom side down directly on top of the taco wrap to free up my hands and that held it together just fine. When the bottom of your wrap is browned (this should only take a few minutes), flip the wrap over, making sure all the tortilla flaps stay tucked underneath (this was actually easier than it sounds) and continue to cook for a few additional minutes until that side is browned too.
4. Repeat with remaining ingredients (though if you have a large skillet or griddle pan you can likely cook more than one at once) and serve.
Nutrition Information per serving: 247 calories, 32 g carbs, 9 g fat, 23 g protein, 14 g fiber
The Review?
These were so good and really easy! I was worried that they'd be hard to flip or the stuff would fall out, but that was not the case. Also, you could add refried beans or substitute the meat with refried beans. Chris would have loved the addition of freshly chopped jalapenos (but I just thought of it now). I figure, from beginning to end, this couldn't have taken any longer to prepare than getting in your car and driving to Taco Bell and it was certainly a lot healthier and a lot more flavorful!
I was recently introduced to the site Emily Bites.com. It's pretty comparable to Skinny Taste.com and I like sites that include all the nutritional information for me. I was scrolling through the new site and came upon what this blogger calls Taco Wrap Deluxe. This recipe was inspired by Taco Bell's Crunchwrap Supreme which is 540 calories. The version that follows is half that: 247 calories. This means you can eat two! I suppose a person could eat just one and save some calories, but I'm generally about eating as much as I can! Actually, I did only eat one, but it allowed me the freedom to have some chips and salsa on the side.
And I don't even have any changes/additions to add to this one. It was just plain good and easy as heck!
Taco Wrap Deluxe
Ingredients:
- 1 lb raw 95% lean ground beef
- 1 packet reduced sodium taco seasoning (*I never use these packets. I make my own mix)
- 8 tortillas, I used La Tortilla Factory Smart & Delicious 100 Calorie Whole Wheat (the hubby used normal, flour tortillas)
- 1 cup (16 tablespoons) of queso dip or salsa con queso, warmed (I used On the Border's Monterey Jack Queso)
- 24 Tortilla chips
- Shredded lettuce
- 1 medium tomato
- ½ cup (8 tablespoons) light sour cream (you could use Greek yogurt, blech)
The website with this original recipes has a couple great step-by-step assembly pictures if you're more of a visual learner. Check it out HERE.
1. Bring a large skillet over medium heat and cook the ground beef, breaking it up with a spoon until browned. Add the taco seasoning and stir until combined. Continue to cook for another couple minutes to coat the beef in seasoning.
2. Place a tortilla on a microwave-safe plate and spoon 2 tablespoons of queso dip in the center. Smooth the queso out in a circle, covering only the center of the tortilla (leaving 1-2 inches dry around the edges. Microwave the tortilla for 15-30 seconds to make it more pliable. Remove the tortilla from the microwave and add around ¼ cup of the seasoned beef and spread over the top of the queso. Break apart 3 tortilla chips and place those in a layer over the beef. On top of the chips, layer the lettuce, tomatoes and yogurt in whatever order you choose. I did yogurt last but I think it should probably be first after the chips, with the lettuce and tomatoes on top of it. Fold the edges of the tortilla up around the filling. There will most likely be a small gap in the center – that’s okay!
3. Lightly mist a skillet with cooking spray and bring over medium heat. Place the taco wrap folded side up on the skillet and mist the top of the wrap with cooking spray as well. You can hold the folded flaps of tortilla down while it cooks if you want, but after a minute I just placed a smaller skillet bottom side down directly on top of the taco wrap to free up my hands and that held it together just fine. When the bottom of your wrap is browned (this should only take a few minutes), flip the wrap over, making sure all the tortilla flaps stay tucked underneath (this was actually easier than it sounds) and continue to cook for a few additional minutes until that side is browned too.
4. Repeat with remaining ingredients (though if you have a large skillet or griddle pan you can likely cook more than one at once) and serve.
The Review?
These were so good and really easy! I was worried that they'd be hard to flip or the stuff would fall out, but that was not the case. Also, you could add refried beans or substitute the meat with refried beans. Chris would have loved the addition of freshly chopped jalapenos (but I just thought of it now). I figure, from beginning to end, this couldn't have taken any longer to prepare than getting in your car and driving to Taco Bell and it was certainly a lot healthier and a lot more flavorful!
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