Beefy Breakfast Crunchwrap

A protein-packed breakfast wrap inspired by Taco Bell, perfect for meal prepping and reheating.

Total Time: N/A

Ingredients

40oz Lean Ground Beef 96/4 (1135g)
1 Cup Diced White Onions (150g)
2 Taco Seasoning Packets (2oz) (56g)
0.5 Cup Enchilada Sauce (120g)
2 Tbsps Minced Garlic (30g)
3 Cups Fat Free Cheddar Cheese (336g)
20 Whole Eggs (~1200g)
1 Cup Blended Cottage Cheese (225g)
1 Tbsp Garlic Salt (15g)
1 Tbsp Black Pepper (7g)
10 Diced Slices Center Cut Bacon (Cooked) (65g)
Fresh Chives (20g)
10 Large Low Calorie Tortillas
10 Small Low Calorie Tortillas

Instructions

Cook diced onions in a pan until they start to color. Add lean ground beef and taco seasoning. When almost done, add enchilada sauce, minced garlic, and other beef ingredients until mixed well.
Combine eggs, cottage cheese, garlic salt, and black pepper in a bowl. Whisk together, then scramble slowly on low heat. Before eggs are fully cooked, add cheese, fresh chives, and diced bacon.
Place a large tortilla flat. Add beef mixture, then egg mixture. Top with a small tortilla. Fold the edge of the large tortilla over the center to form a wrap.
Toast the assembled crunchwraps seam side down on a pan to seal. Wrap in aluminum foil for storage.
Freeze the wrapped crunchwraps. To reheat, wrap in a wet paper towel, microwave for 4-5 minutes, and optionally toast on a pan for a crispy finish.

Notes

To reheat the Crunchwraps from frozen, wrap in a wet paper towel, microwave for around 4-5 minutes, and if you like it crispy, toast it on a pan for a few minutes on each side.

Recipe Source: “https://www.instagram.com/reel/DMDeh5Jxve3/?igsh=MTZlcWU0d2wweHRvaA%3D%3D"