Ground turkey stands in for beef in this homemade "Crunchwrap" that tastes just like it came from Taco Bell. Finish with your favorite toppings like cilantro, avocado or pico de gallo.

EatingWell.com, October 2021

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Read the full recipe after the video.

Recipe Summary test

active:
25 mins
total:
40 mins
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F.

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  • Cut corn tortillas in half. Place on a large baking sheet and coat both sides with cooking spray. Bake for 6 minutes. Turn over, sprinkle with 1/2 teaspoon cumin and continue baking until crisp, 4 to 6 minutes more.

  • Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add turkey, onion, chili powder, the remaining 1 1/2 teaspoons cumin, garlic powder, chipotle powder, oregano and salt; cook, stirring, until the turkey is cooked through, about 5 minutes. Transfer to a bowl and keep warm. Wipe out the skillet.

  • To assemble crunchwraps, place a flour tortilla on a clean work surface. Brush the edge all around with water. Spread 2 tablespoons sour cream over the surface, leaving a 1 1/2-inch border. Spread ½ cup turkey mixture over the bottom half of the tortilla. Place 1 crisped corn tortilla half on top of the turkey. Scatter 1/4 cup tomatoes over the corn tortilla and sprinkle with 2 tablespoons cheese. Fold the empty tortilla side over the filling, pressing to seal. Repeat the process with the remaining ingredients to make 6 crunchwraps.

  • Heat 1 tablespoon oil in the skillet over medium heat. Add 2 of the crunchwraps and cook until golden on each side, about 4 minutes total. Repeat with the remaining oil and crunchwraps.

Nutrition Facts

1 crunchwrap
525 calories; fat 29g; cholesterol 80mg; sodium 485mg; carbohydrates 42g; dietary fiber 3g; protein 26g; sugars 5g; niacin equivalents 6mg; saturated fat 8g; vitamin a iu 1112IU; potassium 419mg.
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