Bison Crunchwraps

High-protein meal prep crunchwraps with seasoned bison, melted mozzarella, and fresh toppings. Perfect for batch cooking.

Ingredients

• 2 lbs ground bison
• 1 packet Siete Mild Taco Seasoning
• ⅓ cup water
• 1-2 heirloom tomatoes, diced
• ⅓ head romaine lettuce, shredded
• ¾ cup sour cream
• 1½ cups shredded mozzarella cheese
• 8 large low-carb tortillas (La Banderita)
• 8 small low-carb tortillas

Instructions

1. Cook the meat: Heat 1 tbsp oil in a large skillet over medium-high. Brown the ground bison, breaking it up as it cooks. Drain fat if needed.

2. Season: Add ⅓ cup water and the Siete taco seasoning packet. Stir and simmer 2-3 minutes until thickened. Taste and add salt if needed.

3. Prep toppings: Dice the heirloom tomatoes. Shred the romaine lettuce.

4. Assemble each wrap:
   • Lay a large tortilla flat
   • Layer in center: seasoned bison → sour cream → mozzarella → tomato → lettuce
   • Place a small tortilla on top (this creates the crunch layer)
   • Fold edges of large tortilla up and over, pleating around to seal

5. Cook: Heat a dry skillet over medium heat. Place wrap seam-side down and cook 2-3 minutes per side until golden and crispy.

6. Let rest 1 minute before cutting in half.

Notes

• Scales easily: use 1 Siete packet per 1 lb of meat
• Can substitute 96% lean ground beef for bison
• Store assembled (uncooked) wraps in fridge up to 3 days; cook fresh for best crunch
• Original recipe used 4-cheese blend and light sour cream for lower macros