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WW Veggie Boca Cheeseburger Crunchwrap Recipe

WW Veggie Boca Cheeseburger Crunchwrap Recipe

Why You’ll Love This Veggie Boca Cheeseburger Crunchwrap:

  • Low in SmartPoints: With only 6-7 points per crunchwrap, this is a great way to enjoy a cheeseburger-style meal without going over your daily SmartPoints allowance. It’s satisfying and filling but doesn’t pack in the calories or fat of a traditional cheeseburger.
  • High in Protein: The Boca veggie burger is packed with plant-based protein, and when combined with cheese, this meal offers a good protein boost, making it filling and great for muscle recovery.
  • Customizable: The Veggie Boca Cheeseburger Crunchwrap is highly customizable. You can swap the Boca burger for any plant-based patty of your choice, and you can add or omit toppings depending on your preference. Use whole wheat tortillas for extra fiber or switch up the condiments to suit your tastes.
  • Quick and Easy: This recipe is super easy to prepare, making it perfect for a busy lunch or dinner. It’s a one-pan meal that’s both nutritious and delicious, and cleanup is a breeze.

Customization Ideas:

  • Vegetable Add-ins: You can add extra veggies like avocado, sautéed mushrooms, or bell peppers for additional flavor and nutrients. Just be mindful of any added points.
  • Sauce Variations: If you’re not a fan of ketchup or mustard, try using sriracha, low-fat ranch, or BBQ sauce. Just make sure to adjust your points for any additional condiments.
  • Cheese Options: Feel free to swap the reduced-fat cheese for a vegan cheese if you’re following a plant-based diet. Many brands now offer delicious plant-based cheese that melts well and can be used for these wraps.
  • Tortilla Choices: Use low-carb tortillas or whole wheat tortillas to make the crunchwrap even healthier and more filling.

Meal Prep Tips:

This Veggie Boca Cheeseburger Crunchwrap is perfect for meal prep. You can assemble the crunchwraps ahead of time and store them in the fridge for up to 2 days. When ready to eat, simply heat them in a skillet or microwave. If you’re freezing them, make sure to wrap each crunchwrap tightly in foil or plastic wrap. They will freeze well for up to 3 months. To reheat, just thaw and crisp up in a skillet or oven.

WW Veggie Boca Cheeseburger Crunchwrap Recipe

This recipe is simple to make and works great for meal prep or a quick dinner. Each serving is low in WW SmartPoints and high in fiber and protein from the Boca veggie burger and added veggies. Here’s how to make your own Veggie Boca Cheeseburger Crunchwrap.

Ingredients (Makes 2 crunchwraps):

  • 2 Boca Original Veggie Burgers (or your preferred plant-based burger)
  • 2 large flour tortillas (for a lower point option, choose small whole wheat tortillas)
  • 2 slices of reduced-fat cheese (like light American cheese or reduced-fat cheddar)
  • 1/2 cup shredded lettuce
  • 1/4 cup diced tomatoes
  • 2-3 tablespoons sliced pickles (optional)
  • 2 tablespoons ketchup or mustard (or a combo of both for flavor)
  • 1/4 cup red onion slices (optional)
  • 1/4 teaspoon garlic powder (optional)
  • 1 teaspoon olive oil or cooking spray (for pan-frying)

Instructions:

  1. Cook the Veggie Burgers:
    • Heat a non-stick skillet over medium heat. Cook the Boca veggie burgers according to the package instructions, usually around 3-4 minutes per side until golden and heated through. Set aside and cut into smaller pieces to fit inside the crunchwrap.
  2. Prepare the Crunchwrap Ingredients:
    • While the veggie burgers are cooking, prepare your toppings. Wash and shred the lettuce, dice the tomatoes, and slice the pickles and onion if using. Also, prepare your cheese slices and sauce (ketchup or mustard).
  3. Assemble the Crunchwraps:
    • Lay one large tortilla flat on a clean surface. In the center of the tortilla, layer the following:
      • A piece of cooked veggie burger (cut into quarters or smaller pieces if needed).
      • A slice of reduced-fat cheese.
      • A generous spoonful of shredded lettuce.
      • A few pieces of diced tomatoes, pickles, and onions (if using).
      • A drizzle of ketchup or mustard (or both).
    • Fold the edges of the tortilla inwards to create pleats, encasing the filling tightly. Make sure the fold is neat and holds the ingredients in place.
  4. Cook the Crunchwrap:
    • Heat a non-stick skillet over medium heat and lightly spray with cooking spray or add 1 teaspoon of olive oil. Carefully place the assembled crunchwrap seam-side down in the pan.
    • Cook for 2-3 minutes per side, pressing gently with a spatula to ensure it gets golden and crispy. The goal is to make the outside crunchy and golden while keeping the filling warm and melty inside. Flip carefully to cook the other side until crispy.
  5. Serve and Enjoy:
    • Once both sides are crispy and golden, remove the crunchwrap from the skillet. Slice it in half or quarters and serve immediately. Enjoy your crunchy, veggie-packed cheeseburger wrap!

Nutritional Information (per crunchwrap):

This recipe yields 2 crunchwraps. The approximate nutritional breakdown for 1 crunchwrap is as follows:

  • Calories: 300-350 kcal (depending on cheese and sauce)
  • WW SmartPoints: 6-7 points (per crunchwrap)
  • Carbs: 35g
    • Fiber: 5g
    • Net Carbs: 30g
  • Protein: 17g (thanks to the Boca veggie burger and cheese)
  • Fat: 10g
    • Saturated Fat: 2.5g
  • Sugar: 6g (from veggies and ketchup)
  • Cholesterol: 10mg (from reduced-fat cheese)
  • Sodium: 450-500mg (depending on the type of cheese and condiments)
  • Potassium: 400mg