Low Carb Grilled Nacho Supreme Wrap
5.5g
Net Carbs
24.3g
Protein
26.8g
Fat
17.6g
Fiber
377
Calories
Ingredients:
- 1 1/2 ounces Ground Beef Round (10% fat)
- 1/16 teaspoon Garlic Powder
- 2 each Black Olives, canned
- 1 tablespoon Sour Cream
- 1/16 teaspoon Salt
- 1 serving Guacamole - Wholly Guacamole 2 Tbsp
- 1 serving Mission Carb Balance Whole Wheat Fajita Size Tortilla (43g)
- 1/8 teaspoon Chili powder
- 28 grams Mexican blend cheese, shredded (7 g= 1 Tbsp)
- 1/4 ounce Jalapeño Pepper, pickled, sliced
- 1/2 teaspoon Olive Oil
- 1/2 each Red or White Radish, raw
Directions:
- In a small non-stick skillet over medium heat, brown the ground beef with the chili powder, salt and garlic powder.
- Make a cut in the tortilla from the center to the edge. In the quarter of the tortilla to the left of the cut, spread the guacamole. Moving clockwise, fill the next quarter with cooked ground beef. Spread the cheese over the other half of the tortilla, topping one quarter with jalapenos and the other with olives.
- Starting with the guacamole, fold that quarter of the tortilla on top of the quarter with the beef, sandwiching the fillings between tortilla layers. Fold that section over the cheese and jalapenos, finishing with the cheese and olive section.
- Heat a small non-stick skillet over medium high heat. Swirl in the oil, and place the wrap in the pan. Cook for 3-5 minutes, or until the cheese is melted and the tortilla is browned, then flip and cook for another 3-5 minutes. The exterior should be browned and crispy and the cheese should be melted. Serve with a dollop of sour cream and thinly sliced radish. Enjoy while hot!
