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High Protein Crunchwrap Supreme (Meal Prep Friendly) - Big Flavor, Easy Prep

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • 1 lb (450 g) lean ground turkey (93% or 99%) or lean ground beef
  • 1 packet taco seasoning (or 2 tbsp homemade)
  • 1/2 cup water for simmering
  • 6 large high-protein flour tortillas (10-inch)
  • 6 baked tostada shells (or air-fried corn tortillas until crisp)
  • 1 cup fat-free or 2% Greek yogurt (as a sour cream swap)
  • 1 1/2 cups shredded cheese (light Mexican blend or reduced-fat cheddar)
  • 1 1/2 cups shredded lettuce
  • 1 cup diced tomatoes
  • 1/2 cup salsa (optional inside, plus more for dipping)
  • 1/2 cup diced red onion (optional)
  • Hot sauce to taste
  • Cooking spray or 1–2 tsp oil for searing
  • Optional add-ins: black beans, pickled jalapeños, avocado, cilantro

Instructions
 

  • Cook the meat: Warm a large skillet over medium heat. Add ground turkey and cook, breaking it up, until no longer pink. Drain excess fat if needed. Stir in taco seasoning and water; simmer 2–3 minutes until saucy, not soupy. Set aside to cool slightly.
  • Prep the fillings: Shred lettuce, dice tomatoes and onions, and grate cheese. Keep crunchy veg separate so they stay crisp.
  • Warm tortillas: Microwave tortillas for 15–20 seconds so they’re flexible. This prevents cracking when folding.
  • Assemble layers: Place a tortilla on a board. Spoon about 1/2 cup seasoned meat in the center. Add 1–2 tablespoons Greek yogurt, then sprinkle cheese. Top with a tostada shell to lock in crunch.
  • Fresh layer on top: On the tostada, add lettuce, tomatoes, onion, and a drizzle of salsa or hot sauce. Keep fillings stacked in a neat circle to leave room for folding.
  • Fold it up: Fold the tortilla edges toward the center, creating pleats until fully enclosed. If your tortilla is small, cut a small circle from another tortilla and place it on top before folding to help seal.
  • Toast to seal: Heat a nonstick skillet over medium with a light coat of oil or spray. Place the crunchwrap seam-side down and cook 2–3 minutes until golden and sealed. Flip and toast the other side 1–2 minutes. Repeat with remaining wraps.
  • Serve or cool: Eat hot right away, or let them cool to room temp for meal prep before storing.