Description
Enjoy a delicious and guilt-free Keto Crunchwrap recipe that’s perfect for a low-carb feast. This easy-to-make dish combines seasoned ground beef, melted cheese, fresh veggies, and creamy guacamole wrapped in a crispy low-carb tortilla. Ready in just 30 minutes, it’s a satisfying and flavorful meal that fits perfectly into a keto lifestyle.
Ingredients
Scale
For the Crunchwraps:
- 4 Low-Carb Tortillas (made from almond flour or coconut flour)
- 1 pound Ground Beef
- 1 cup Shredded cheddar or mozzarella cheese
- 1 cup Chopped lettuce
- 1/2 cup Diced tomatoes
- 1/4 cup Sliced jalapeños
- 1 tablespoon Taco seasoning (blend of chili powder, cumin, paprika, garlic powder, onion powder)
- 1/4 cup Water (for seasoning)
- 2 tablespoons Sour cream or Avocado (or guacamole as a dairy-free alternative)
- Cooking spray or oil for skillet
Instructions
- Cook the ground beef: In a skillet over medium heat, add 1 pound of ground beef. Cook, stirring occasionally, until browned and fully cooked. Drain excess fat to reduce grease. Add taco seasoning and water according to seasoning package instructions, then simmer the mixture until it thickens and the flavors meld.
- Assemble the crunchwrap base: Lay a low-carb tortilla flat on a clean surface. Spoon a generous amount of the seasoned ground beef into the center of the tortilla, forming a small mound.
- Add cheese and veggies: Sprinkle shredded cheddar or mozzarella cheese evenly over the beef. Add chopped lettuce, diced tomatoes, and sliced jalapeños to add fresh texture and flavor.
- Add creamy topping: Place a dollop of sour cream or guacamole right in the center over the vegetables for richness.
- Fold the tortilla: Carefully fold the edges of the tortilla inward over the filling, creating even pleats to form a circular, sealed shape. Ensure the filling is completely enclosed to prevent leaks during cooking.
- Cook the crunchwrap: Heat a clean skillet over medium heat and lightly spray with cooking oil. Place the folded crunchwrap seam-side down in the skillet. Cook for 3-4 minutes until the bottom is golden brown and crispy. Flip carefully and cook the other side for an additional 3-4 minutes until golden and heated through.
- Serve: Remove the crunchwrap from the skillet and let it cool for a minute. Slice in half and serve warm, optionally with extra sour cream or guacamole on the side for dipping.
Notes
- Use almond or coconut flour tortillas to keep it keto-friendly.
- You can customize the fillings by adding other low-carb vegetables or different types of cheese.
- For a dairy-free version, substitute sour cream with guacamole or avocado.
- If you prefer more spice, increase the amount of jalapeños or add hot sauce before folding.
- Track the cooking process closely to prevent burning while crisping the crunchwrap in the skillet.
