Cali-Taco Wrap


  • 4 Cali'flour Flatbreads 
  • 1 lb. ground beef
  • 2 tsp chili powder
  • 2 tsp salt
  • 2 tsp ground cumin
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/8 tsp ground cayenne pepper
  • 2 cups shredded lettuce
  • ½ cup cherry tomatoes, sliced
  • 1/2 cup sour cream
  • 2 cups Mexican cheese blend ,shredded
  • ¼ cup cilantro, chopped

Cali-Taco Wrap


Preheat the oven to 400 degrees with the vented pan inside. Once heated, take the vented pan out and spray with nonstick cooking spray. Place frozen flatbreads on a vented pan and cook for 10-12 minutes. Let cool 5 minutes before topping.


Heat a large skillet over medium heat. Add the ground beef. Break the beef up with a wooden spoon while cooking. Cook the ground beef fully, until browned and no longer pink. Drain any excess grease from the skillet. Then return to the stove and reduce the heat to low. Mix all the spices and stir in.

Lay the baked crusts down on a cutting board. Take a knife and cut a line from the center of the crust to the bottom edge. Starting at the bottom left quarter, add shredded lettuce, cilantro and tomato. To the top left quarter, spread on some sour cream. On the top right quarter, sprinkle on some cheese and add some ground beef. Finally, on the last quarter, sprinkle on some more cheese. Starting with the bottom left corner and fold it up over the top left. Then fold it over to the top right. Finally, fold it down to the bottom right.

Grill in a panini maker or pan over medium heat until the crust is crispy and the cheese melts, flipping once, about 1 minutes per side


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