Mexican

Crunch wrap is for Lunch.

Crunch wrap takes 10 minutes to prepare.

Crunch wrap takes 8 minutes to cook.

Crunch wrap makes 1 servings.

The ingredients for Crunch wrap are:

1 ounces Chicken Breast (cooked), no skin, roasted
0.13 cup, chopped Onions, raw
1 serving Mission, Low Carb Whole Wheat Burrito Size Tortilla (Lg)
0.25 cup Sargento Reduced Fat Swiss Cheese, Shredded
0.33 cup Beans, Black, Cooked, 1/2 cup
1 serving Mission Yellow Corn Tortilla
2 tbsp Daisy Sour Cream, Fat Free
.125 cup Del Monte Diced Tomatoes, No Salt Added

Here is how you make Crunch wrap:

Spray a frying pan with cooking spray. Place fillings in the center of the large tortilla. Place smaller tortilla on top. Fold the edges of the large tortilla over the edge of the smaller. While holding it closed with one hand, turn it upside down into the pan and cook several minutes until the edges stay in place and it is slighly browned. Flip and cook the bottom also.Serving Size:?one crunchwrap

The nutritional information for Crunch wrap is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 507.7

• Total Fat: 11.3 g
• Cholesterol: 27.6 mg
• Sodium: 763.3 mg
• Total Carbs: 65.2 g
• Dietary Fiber: 32.8 g
• Protein: 33.2 g

Crunch wrap is Mexican cuisine.

The dietary needs meet for Crunch wrap is Low Fat