Recipes

Low Carb Grilled Nacho Supreme Wrap Recipe

Atkins Low Carb Grilled Nacho Supreme Wrap
5.5g
Net Carbs
Prep Time: 5 Minutes
Style:Mexican
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
24.3g

Protein

26.8g

Fat

17.6g

Fiber

377.7cal

Calories

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INGREDIENTS

  • 1 1/2 oz Ground Beef Round (10% fat)
  • 0 1/8 teaspoon Chili powder
  • 0 1/16 tsp Salt
  • 0 1/16 tsp Garlic Powder
  • 1 serving Mission Carb Balance Whole Wheat Fajita Size Tortilla (43g)
  • 1 serving Guacamole - Wholly Guacamole 2 Tbsp
  • 28 grams Mexican blend cheese, shredded (7 g= 1 Tbsp)
  • 0 1/4 oz Jalapeño Pepper, pickled, sliced
  • 2 each Black Olives, canned
  • 0 1/2 1tsp Olive Oil
  • 1 Tbsp Sour Cream
  • 0 1/2 each Red or White Radish, raw

DIRECTIONS

  1. In a small non-stick skillet over medium heat, brown the ground beef with the chili powder, salt and garlic powder.
  2. 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. 
  3. 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.
  4. 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!

Cooking Tip

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