Keto Crunchwraps Recipe
Crispy on the outside, loaded with seasoned beef, melted cheddar, and fresh toppings inside - this keto crunchwrap is a satisfying low-carb dinner ready in just 30 minutes.
Equipment
- Large cast iron skillet or non-stick skillet
- Spatula
Ingredients
- 1 lb ground beef (80/20 blend)
- 4 large low-carb tortillas such as Mission Carb Balance
- 1 cup shredded cheddar cheese
- 1/2 cup full-fat sour cream
- 1/2 cup pico de gallo or fresh salsa
- 1 cup shredded romaine lettuce
- 1/2 cup diced tomatoes
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- salt and black pepper to taste
- 1 tbsp avocado oil
Instructions
- Heat avocado oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a spoon as it cooks until no pink remains.
- Season the cooked beef with cumin, garlic powder, chili powder, smoked paprika, salt, and pepper. Stir and cook for 2 more minutes, then remove from heat and let cool slightly.
- Lay a low-carb tortilla flat. Spread a thin layer of sour cream in the center, leaving about 2 inches of border around the edges.
- Layer a portion of seasoned beef over the sour cream, then top with shredded cheddar, lettuce, diced tomatoes, and pico de gallo.
- Fold the tortilla edges inward in overlapping pleats around the filling until fully enclosed. Press down gently to seal.
- Cook the crunchwrap seam-side down in a clean skillet over medium heat for 2 to 3 minutes until the bottom is golden and crispy.
- Flip carefully and cook the other side for 2 more minutes. Slice in half and serve immediately.
Notes
- Let the beef cool for a couple of minutes before assembling to prevent the tortilla from steaming and going soft.
- Press down lightly with a spatula while cooking for even, consistent crisping.
- Warm the tortilla in the microwave for 10 to 15 seconds if it cracks during folding.
- For a fully grain-free version, replace the low-carb tortilla with a crisped cheese shell.