Summer is a time of vibrant colors, fresh flavors, and an abundance of seasonal vegetables. It’s also a great time to get creative in the kitchen by converting some of your fast food favorites into better-for-you versions. Fast food and takeout meals are often a go-to for convenience, but they can sometimes lack the nutritional benefits we need. By incorporating summer vegetables into these meals, you can boost their nutritional value and build a fun and impressive dish that is sure to be a summertime crowd-pleaser.
Why Add Summer Vegetables?
Incorporating summer vegetables like zucchini, yellow squash, and avocado into your meals brings a host of benefits:
- Nutrient-Rich: These vegetables are loaded with vitamins, minerals, and antioxidants.
- Low in Calories: They help keep your meals lower in calories while still being filling.
- High in Fiber: Fiber aids digestion and keeps you feeling full longer.
- Flavor and Texture: They add vibrant flavors and crunchy textures, making your meals more enjoyable.
Let’s take Taco Bell’s Crunchwrap Supreme—a fan-favorite and a fun for the whole family kind of dish. I’ve been making a healthier version of this classic for years and everyone always agrees that it’s even tastier than the original version (sorry, T-Bell). By swapping the majority of the ingredients for nutrient dense alternatives, we can transform fast food favorites without sacrificing taste.
For a more seasonal take, these Summer Vegetable Crunch Wraps are a fantastic example—packed with fresh zucchini, yellow squash, and avocado, they offer a delightful mix of textures and flavors while providing a wholesome meal.
Summer Vegetable Crunchwraps
Scroll down for a printable version of this recipe
Yield: 4 crunchwraps
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
1 lb. ground protein* (3-4 oz per serving)
1 teaspoon ground smoked paprika, divided
1 1/2 teaspoon ground cumin, divided
1 teaspoon garlic powder, divided
1 teaspoon seasoned salt (or sea salt), divided
2 Tablespoons avocado oil (or other cooking oil)
1 1/2 cups chopped zucchini (about one zucchini)
1 1/2 cups chopped yellow squash (about one yellow squash)
1/2 cup chopped yellow onion (about 1/2 large onion)
1-2 Tablespoons fresh cilantro, roughly chopped
6 large flour tortillas (Extra grande burrito size), divided
1 1/2 - 2 cups shredded Monterey Jack cheese
4 tostada shells
1/3 cup Greek yogurt, non-fat, plain (or sour cream)
1 1/2 cups romaine lettuce, chopped or shredded
1 avocado, chopped
1 Tablespoon neutral cooking oil (avocado, canola or other vegetable oil)
*Ground turkey, chicken, beef or plant-based ground or crumbles
1. In a large nonstick skillet over medium heat, combine ground protein, 1/2 teaspoon smoked paprika, 3/4 teaspoon cumin, 1/2 teaspoon garlic powder and 1/2 teaspoon seasoned salt.
2. Cook until browned (or cooked through for animal proteins) and transfer protein to a bowl and set aside. Wipe the skillet clean.
3. Heat oil in a skillet over medium-high. Add zucchini, squash and onion, and cook, stirring often, until vegetables are tender and just beginning to brown, about 10 minutes. Season with remaining smoked paprika, cumin, garlic powder and seasoned salt. Add cilantro and cook for 1 more minute.
4. Start with two tortillas and place a tostada shell in the corner of one. Using a paring knife, trace around edges of the shell to cut smaller flour tortilla rounds. You should be able to get 2-3 rounds from one tortilla and the remaining from the second.
5. To build Crunchwraps:
- Add a scoop of the ground protein to the center of remaining 4 large flour tortillas, leaving a generous border for folding.
- Sprinkle the vegetable mixture and about 1/4 cup of shredded cheese over each, then place a tostada shell on top.
- Spread Greek yogurt over each shell, then top with greens, avocado and another 1/4 cup of shredded cheese.
- Place smaller flour tortilla cutouts on top and tightly fold edges of the large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together. See folding example here.
6. In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until tortilla is golden, 3-5 minutes per side. Repeat with remaining Crunchwraps.
With a little creativity, you can transform these dishes into healthier, more vibrant versions of themselves. So next time you're craving a burger, pizza, taco, pasta, or stir-fry, remember that summer's bounty is your best ally in making these meals better for you.
For more ideas, check out The Chopping Block’s classes dedicated to sharing more summertime culinary secrets, like Hands-On Vegan Summer Sides with celebrity vegan chef Dustin Harder on Thursday, August 1 at 6pm or Hands-On Date Night: Summer Dinner Party on Saturday, August 3 at 6pm.
Summer Vegetable Crunchwraps
Ingredients
- 1 lb. ground protein* (3-4 oz per serving)
- 1 teaspoon ground smoked paprika, divided
- 1 1/2 teaspoon ground cumin, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon seasoned salt (or sea salt), divided
- 2 Tablespoons avocado oil (or other cooking oil)
- 1 1/2 cups chopped zucchini (about one zucchini)
- 1 1/2 cups chopped yellow squash (about one yellow squash)
- 1/2 cup chopped yellow onion (about 1/2 large onion)
- 1-2 Tablespoons fresh cilantro, roughly chopped
- 6 large flour tortillas (Extra grande burrito size), divided
- 1 1/2 - 2 cups shredded Monterey Jack cheese
- 4 tostada shells
- 1/3 cup Greek yogurt, non-fat, plain (or sour cream)
- 1 1/2 cups romaine lettuce, chopped or shredded
- 1 avocado, chopped
- 1 Tablespoon neutral cooking oil (avocado, canola or other vegetable oil)
- *Ground turkey, chicken, beef or plant-based ground or crumbles
Instructions
- In a large nonstick skillet over medium heat, combine ground protein, 1/2 teaspoon smoked paprika, 3/4 teaspoon cumin, 1/2 teaspoon garlic powder and 1/2 teaspoon seasoned salt.
- Cook until browned (or cooked through for animal proteins) and transfer protein to a bowl and set aside. Wipe the skillet clean.
- Heat oil in a skillet over medium-high. Add zucchini, squash and onion, and cook, stirring often, until vegetables are tender and just beginning to brown, about 10 minutes. Season with remaining smoked paprika, cumin, garlic powder and seasoned salt. Add cilantro and cook for 1 more minute.
- Start with two tortillas and place a tostada shell in the corner of one. Using a paring knife, trace around edges of the shell to cut smaller flour tortilla rounds. You should be able to get 2-3 rounds from one tortilla and the remaining from the second.
- Add a scoop of the ground protein to the center of remaining 4 large flour tortillas, leaving a generous border for folding.
- Sprinkle the vegetable mixture and about 1/4 cup of shredded cheese over each, then place a tostada shell on top.
- Spread Greek yogurt over each shell, then top with greens, avocado and another 1/4 cup of shredded cheese.
- Place smaller flour tortilla cutouts on top and tightly fold edges of the large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.
- In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until tortilla is golden, 3-5 minutes per side. Repeat with remaining Crunchwraps.
