I love Crunchwrap Supremes. Here’s a healthier one, cooked in an air fryer. These Crunchwrap Supremes have several components, but the components are pretty simple. Although it seems like there are many steps, this isn’t a very hard meal to throw together quickly.
I wouldn’t say air fryers are a must-have kitchen tool, but they’re certainly fun to play with! This is the exact air fryer I have, and it’s a lot of fun.
You could also cook these Crunchwrap Supremes on the stovetop. Just lightly spray a skillet with nonstick spray, and toast the crunchwraps over medium heat.
Air Fryer Crunchwrap Supreme
Servings: 4
Calories: 545kcal
Ingredients
Beef Taco Filling
- 12 ounces 96% lean ground beef
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Guacamole Filling
- 1 ripe avocado (mashed)
- 2 tablespoon low sodium salsa
Cheese Filling
- 2 ounces Neufchâtel cheese
- 4 ounces reduced-fat cheddar or jack cheese
Other Ingredients
- 4 burrito-sized flour tortillas
- ½ cup chopped tomato
Instructions
Make the beef taco filling:
- Lightly spray a skillet with nonstick spray. Cook the beef over medium-high heat until the beef is no longer pink at all. Stir in the spices.
Make the guacamole:
- Mash together 1 avocado and 2 tablespoons of salsa
Make the cheese filling:
- Stir the Neufchâtel cheese and shredded jack cheese together.
Assemble and cook the crunchwrap:
- Add a small spoonful of taco meat in the middle of the burrito wrap. Top with the guacamole, cheese filling and chopped tomatoes.
- Fold over the edges of the burrito wrapper like a package.
- Preheat the air fryer to 400 °F
- Cook in the air fryer at 400 °F for 12-15 minutes, flipping over halfway through.
