Light Baked Taco Bowls

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Crunchy Baked Taco Bowls – only 45 calories each!

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.

Ingredients |

  • Nonstick cooking spray
  • 1 whole wheat light wrap (I use a Light Original Flatoutbread)

photo1 (38)Instructions | 

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

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