High-Protein Crunchwrap

Taco beef

• 1¼ lb 95% lean ground beef565 g 95% lean ground beef
• 1 tbsp chili powder1 tbsp chili powder
• 2 tsp ground cumin2 tsp ground cumin
• 1 tsp smoked paprika1 tsp smoked paprika
• 1 tsp garlic powder1 tsp garlic powder
• 1 tsp onion powder1 tsp onion powder
• ½ tsp dried oregano½ tsp dried oregano
• ¾ tsp kosher salt¾ tsp kosher salt
• 1 tbsp tomato paste1 tbsp tomato paste
• ⅓ cup water78 ml water

Cottage cheese queso

• ¾ cup 2% cottage cheese170 g 2% cottage cheese
• ½ cup shredded reduced-fat sharp cheddar57 g shredded reduced-fat sharp cheddar
• 2 tbsp chopped pickled jalapeños, plus a splash of the brine2 tbsp chopped pickled jalapeños, plus a splash of the brine
• ¼ tsp ground cumin¼ tsp ground cumin

To build

• 4 large burrito-size flour tortillas, 10-inch4 large burrito-size flour tortillas, 10-inch
• 4 tostada shells4 tostada shells
• ½ cup nonfat plain Greek yogurt115 g nonfat plain Greek yogurt
• 1 tbsp lime juice1 tbsp lime juice
• 1½ cups shredded iceberg lettuce110 g shredded iceberg lettuce
• 2 Roma tomatoes, diced2 Roma tomatoes, diced
• ¼ tsp kosher salt, for the lime yogurt¼ tsp kosher salt, for the lime yogurt
• cooking spray, as neededcooking spray, as needed