An easy way to enjoy better-than-fast-food taco bowls without all of the fat!
These baked bowls are crunchy, sturdy and hold up well with taco fillings. It’s best to place a bed of chopped lettuce or some other dry green to prevent them from getting soggy depending on your fillings and toppings.
I simply use Flatoutbread Light Original wraps to create crunchy little baked bowls that I stuff with Mexican seasoned extra lean ground beef and sautéed peppers and onions.
- Nonstick cooking spray
- 1 whole wheat light wrap (I use a Light Original Flatoutbread)
Preheat oven to 375f. Spray the inside of two jumbo muffin pan cups.
Spray both sides of wrap with cooking spray cut in half.
Fold into a cone shape, tucking the pointy bottom inward.
Place each half into a jumbo muffin pan lightly coated with cooking spray and press into the cup to flatten the bottom.
Using fingers, pinch a scallop shape into the top edges, just like a deep fried taco bowl.
Place bowls into oven and bake for 10-11 mins, watching them very closely after about 8 minutes to avoid burning.
Nutrition Facts | Makes 1 serving, 2 bowls each
90 calories, 2.5g fat, 16g carbs, 9g protein, 9g fiber
2 Weight Watchers PointsPlus per serving