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Mexican-Style Crunch Wrap | Slimming & Weight Watchers Friendly:

• 25MINS
• 20MINS
• Serves 6
• 288KCAL

Spice up midweek mealtimes with these Mexican-inspired crunchy baked wraps! Filled with taco-seasoned beef, homemade guacamole, crushed tortilla chips and melted cheese, there’s bags of flavour in every single bite.

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NutritionPer Serving

• Calories288
• Carbs29g
• Protein15g
• Fat12g
• Saturates4.5g
• Sugars3.4g

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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

In the mood for food that’s a full-on fiesta of flavour? You can’t go wrong with a Mexican-inspired fakeaway night when you fancy something extra tasty for dinner. Forget fajitas or messy tacos, these Mexican-Style Crunch Wraps have mealtimes all wrapped up (literally!). 

We’ve used a clever wrap hack that we spotted on TikTok to make these little parcels of taco-seasoned beef. By working in each quarter of your tortilla wrap circle, you can load up different flavours, before folding them into neat little triangles that get baked in the oven until they’re all crispy and delicious. 

Alongside the meaty filling, we’ve included a chunky, fresh guacamole and a cheesy section that’s sprinkled with crunchy, crushed up tortilla chips. This recipe really has it all! 

At 288 calories per wrap, this dish is light enough (and quick enough) to make for lunch any day of the week. You can also add whatever Mexican-side dishes you like to turn it into a hearty, filling dinner. We love it with a side salad and some Sweet Potato Fries! 

What diets is this Mexican-Style Crunch Wrap suitable for?

This Mexican-Style Crunch Wrap can be enjoyed on gluten free diets, as long as you substitute the tortilla wraps and the stock cube for suitable gluten-free alternatives. 

As always, please take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.

Do you need any special ingredients to make Mexican-Style Crunch Wrap?

Nope! This recipe is really simple, and everything you need will be easy to find in your usual supermarket. 

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‘One for lunch is very nice… two for dinner is even better! Great with a side of soured cream to dip into.’

auntyellenskitchen

How many calories are in this Mexican-Style Crunch Wrap?

There are 288 calories per portion in this Mexican-Style Crunch Wrap, which means it falls into our Everyday Light category. 

This Mexican-Style Crunch Wrap is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onion and pepper and fry for 2 minutes.

Step 2

Add the beef mince and fry for 3 minutes until browned on all sides. Add the garlic, garlic granules, dried oregano, smoked paprika and continue to cook for 2 minutes.

Step 3

Crumble in the stock cube and pour in the water. Turn down the heat and allow to bubble for 5 minutes until the meat is coated in a rich beefy sauce.

Step 4

While the beef is cooking, add the avocado, spring onion, cherry tomatoes, lime juice and Sriracha to a bowl and stir until combined. Season with salt and pepper to taste. Microwave the tortilla wraps for 30 seconds to make them easier to work with.

Step 5

Preheat the oven to 190ºC.

Step 6

Now you’re ready to assemble. With the tortilla flat in front of you, cut halfway up the middle. Imagine the tortilla is split into 4 sections. Leaving the bottom left quarter empty, add the crushed tortilla chips and grated cheese to the top left. Then add the beef to the top right, and finally the avocado mixture to the bottom right.

Step 7

Fold the bottom left corner up over the top left, then fold that over onto the top right, then fold over onto the bottom right. You should have a folded triangle shape with your filling inside. Place onto a baking tray and repeat with the other wraps.

Step 8

Pop the baking tray into the oven for 5 minutes until the tortilla parcels are crispy, and serve with a spoonful of sour cream and your choice of accompaniment.

What could I serve with this Mexican-Style Crunch Wrap?

Why not throw a fiery Mexican-themed fakeaway feast? This Mexican-Style Crunch Wrap is delicious served alongside any of the following side dishes:

How do you know when this Mexican-Style Crunch Wrap is cooked?

You should cook the beef filling of this Mexican-Style Crunch Wrap until the mince is cooked all the way through and the sauce has thickened and reduced. This will take around 12 minutes.

The assembled wrap should be cooked in the oven until it is golden and crispy on the outside. This should take about 5 minutes.

To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and maintained  that temperature for 2 minutes.

How long can you keep this Mexican-Style Crunch Wrap in the fridge?

This dish is best when it is freshly cooked and eaten right away. Once you’ve put it out, ideally you should eat it within 4 hours.

Can I freeze Mexican-Style Crunch Wrap?

We wouldn’t recommend freezing this recipe, no. It tastes best when it’s made from scratch and served right away while it’s still crunchy and delicious. 

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Mexican-Style Crunch Wrap

Spice up midweek mealtimes with these Mexican-inspired crunchy baked wraps! Filled with taco-seasoned beef, homemade guacamole, crushed tortilla chips and melted cheese, there’s bags of flavour in every single bite.

• Prep Time

  25
  MINS

• Cook Time

  20
  MINS

• KCals
  288
• Carbs
  29G

Instructions

1. Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onion and pepper and fry for 2 minutes.
2. Add the beef mince and fry for 3 minutes until browned on all sides. Add the garlic, garlic granules, dried oregano, smoked paprika and continue to cook for 2 minutes.
3. Crumble in the stock cube and pour in the water. Turn down the heat and allow to bubble for 5 minutes until the meat is coated in a rich beefy sauce.
4. While the beef is cooking, add the avocado, spring onion, cherry tomatoes, lime juice and Sriracha to a bowl and stir until combined. Season with salt and pepper to taste. Microwave the tortilla wraps for 30 seconds to make them easier to work with.
5. Preheat the oven to 190ºC.
6. Now you’re ready to assemble. With the tortilla flat in front of you, cut halfway up the middle. Imagine the tortilla is split into 4 sections. Leaving the bottom left quarter empty, add the crushed tortilla chips and grated cheese to the top left. Then add the beef to the top right, and finally the avocado mixture to the bottom right.
7. Fold the bottom left corner up over the top left, then fold that over onto the top right, then fold over onto the bottom right. You should have a folded triangle shape with your filling inside. Place onto a baking tray and repeat with the other wraps.
8. Pop the baking tray into the oven for 5 minutes until the tortilla parcels are crispy, and serve with a spoonful of sour cream and your choice of accompaniment.

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Mexican-Style Crunch Wrap | Slimming & Weight Watchers Friendly

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