Ingredients

Method

1. 1

   Heat oil in a large pan over medium-high heat. Add the diced onions and cook until they start to color.

2. 2

   Add the lean ground beef and taco seasoning to the pan. Break up the meat and cook until it's almost fully browned.

3. 3

   Stir in the enchilada sauce, minced garlic, and 2 cups of fat-free cheddar cheese. Mix until the cheese is melted and everything is well combined. Set aside.

4. 4

   In a large bowl, crack all 20 eggs. Add the blended cottage cheese, garlic salt, and black pepper. Whisk until smooth.

5. 5

   Pour the egg mixture into a large, non-stick pan over low heat.

6. 6

   Scramble the eggs slowly, constantly moving them with a spatula to ensure a soft, creamy texture.

7. 7

   Just before the eggs are fully cooked, turn off the heat. Fold in 1 cup of fat-free cheddar cheese, fresh chives, and the cooked diced bacon until just combined.

8. 8

   Lay a large tortilla flat on a clean surface.

9. 9

   Spoon a portion of the cheesy egg mixture into the center of the tortilla.

10. 10

    Top the eggs with a layer of the beef mixture.

11. 11

    Sprinkle a little extra cheese on top of the beef.

12. 12

    Place a small tortilla on top of the filling and press down gently.

13. 13

    Carefully fold the edges of the large tortilla up and over the small tortilla, creating a hexagonal shape.

14. 14

    Place the assembled crunchwrap seam-side down in a lightly oiled pan over medium heat.

15. 15

    Toast for 2-3 minutes, or until golden brown and the seam is sealed.

16. 16

    Flip and toast the other side for another 2-3 minutes until golden brown.

17. 17

    Repeat for the remaining crunchwraps.

18. 18

    Allow the toasted crunchwraps to cool completely.

19. 19

    Wrap each one individually in aluminum foil.

20. 20

    Store in the freezer. To reheat, wrap a frozen crunchwrap in a damp paper towel and microwave for 4-5 minutes. For a crispy exterior, toast it in a pan for a few minutes per side after microwaving.