Healthy-ish Recipe // Crunchwrap Supreme Roll-Up⁠

Healthy-ish Recipe // Crunchwrap Supreme Roll-Up⁠


1 red onion, half sliced, half diced⁠
2 tbsp tex-mex paste⁠
8 corn tortillas⁠
1 lime⁠
4 ounces plain greek yogurt⁠
1 lb. ground beef⁠
1 1/2 tbsp southwest spice⁠
1 cup Mexican cheese blend⁠
1 Roma Tomato, diced⁠
4 tbsp guacamole⁠
Salt & pepper⁠
Olive oil⁠


Preheat the oven to 425 degrees. Halve, peel, and thinly slice onion; mince a few slices until you have 2 tablespoons.⁠

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 2 minutes. Stir in beef and southwest spice; cook, breaking up meat into pieces, until browned and onion is softened, 6-8 minutes. Stir in tex-mex paste and 1/3 cup water. Simmer until mixture is thickened and beef is cooked through, 2-4 minutes more.⁠

Glaze both sides of the tortillas with olive oil; brush or rub to completely coat. Once beef filling is done, add a heaping filling to one side of each tortilla, then sprinkle with the Mexican cheese. Roll up tortillas, starting with filled side. Place seam sides down on prepared sheet, sprinkle the cheese across the top of the roll-ups. Bake on middle rack until golden brown and crispy, 8-10 minutes.⁠

While roll-ups bake, finely dice tomato. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt. In a separate small bowl, combine the plain greek yogurt, remaining lime zest, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt. ⁠

Divide roll-ups between plates. Top with pico de gallo, lime crema, and guacamole. Serve.⁠
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