LOW-CARB CRUNCHWRAP SUPREME 🌮🔥

Craving that crunchwrap but want to keep it wholesome and low-carb? I swapped the tostada for Simple Mills Veggie Pita Crackers, made with sweet potato, parsnip, celery root, and sunflower seeds. They crackers add the perfect crunch while packing 1/3 serving of veggies per serving on their own—theyre a great option for charcuterie boards, dips, and even meals like this!

Everything comes together in a golden, crispy tortilla packed with seasoned beef, melted cheese, salsa, sour cream, lettuce, tomatoes, and that game-changing crunch.

Here is how I made it:

1. Heat a pan to medium, add 1 tbsp avocado oil, and sauté 1 finely diced shallot and 2 minced garlic cloves for 2 mins. Add 1 lb ground beef, salt, pepper, and 1 packet taco seasoning. Brown and mince well.

2. Lay down a low-carb tortilla and top with 2-3 oz of the beef, a mix of spicy shredded cheddar & Monterey Jack cheese, 1.5 tbsp salsa, 1 tbsp sour cream, shredded lettuce & diced tomatoes.

3. Add some (about 5) Simple Mills Veggie Pita Crackers on top for crunch, then sprinkle a handful of cheese to bind it. Place a small circle cut out of a lowcarb tortilla on top.

4. Fold in the edges tightly, pressing down to seal.

5. Spray a pan with avocado oil or add 1-2 tbsp oil & heat to medium. Place the crunchwrap folded side down and cook for 2-3 mins until crispy. Flip and cook the other side until golden.

6. Remove, cut in half, top with hot sauce.

ENJOY!

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