Macro Friendly & Low Calorie CrunchWrap & Quesadilla Recipes! | Super Easy and Meal Prep Friendly!



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Fajita Bacon Cheeseburger Crunch Wrap Recipe!

Macros for each Burger:
430 Cals, 37g Carbs, 14g Fat, 39g Protein!

Ingredients (makes 2 Crunchwrap Burgers):
2 Large Tortillas of your choice (mine were from Trader Joe’s)
10oz 96/4 Lean Ground Beef (Weighed Raw)
2 Slices Turkey Bacon (from Trader Joe’s
60g Trader Joe’s Reduced Guilt Guac
40g Low Fat Queso (Mine had 3g Fat per 30g serving)
28g Light Shredded Mozzarella
50g Green Peppers
50g White Onions
Sea Salt + Garlic Powder
Egg Whites for Egg Wash

Directions:
1.) Preheat oven to 450 Degrees F. Take 10oz 96/4 Lean Ground Beef and season with Sea Salt + Garlic Powder and form into two 5oz burger patties.
2.) Preheat two pans. One for your burger and bacon. One for your peppers and onions. Both pans on a 6/10 heat.
3.) Thinly slice your green peppers and onions. Spray your pan with non stick cooking spray once preheated and add your peppers and onions to it. Add cover on top and cook till they are to soften.
4.) Spray your other pan with non stick cooking spray once preheated and add your burger patties and turkey bacon. Add cover on top and cook until your desired rareness/wellness.
5.) Now add some sea salt to your peppers/onions and add a couple splashes of water to them. This will help soften them even more and help caramelize without oil.
6.) Once all your ingredients are ready, lay down your tortilla and then add your ingredients in this order: Reduced Guilt Guac, Low Fat Queso, Light Shredded Mozzarella, Peppers/Onions, Turkey Bacon, Burger.
7.) Wrap Like Crunch Wrap like shown in the video.
8.) Add Egg White Wash on top
9.) Bake for 10 Minutes on 450 Degrees F. Then slice open and enjoy!


Buffalo Chicken Quesadilla Recipe!

Macros for the Whole Quesadilla:
441 Cals, 37g Carbs, 13g Fat, 44g Protein!

Ingredients for Each Quesadilla (makes 2):
2 Large Tortillas of your choice (mine were from Trader Joe’s)
10oz Boneless Skinless Chicken Breast (Weighed Raw)
90 Reduced Guilt Spinach and Kale Dip (from Trader Joe’s)
56g Light Shredded Mozzarella
Franks Buffalo Sauce
Sea Salt + Garlic Powder
Egg Whites for Egg Wash

Directions:
1.) Preheat oven to 450 degrees F. Preheat stove top pan to 6/10 heat. Take your 10oz Chicken Breast and season with sea salt and garlic powder.
2.) Spray stove top pan with non stick cooking spray and then add your chicken breast. Add cover on top of pan. Cook until sides are no longer pink and then flip over. Add a splash of water to help the chicken stay moist.
3.) Once chicken is done, shred with your hands into small pieces and add into a bowl. Then add your buffalo sauce and mix it all together.
4.) Now lay your tortilla down flat and add to one side of your tortilla 45g of your spinach and kale dip. Then your buffalo chicken. Then your cheese.
5.) Fold over the other side and press down. Add your egg wash and then add to the oven.
6.) Bake for 8-10 minutes until golden and then take out, slice up and enjoy those cheese pulls!



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