Keto Crunchwraps
Enjoy a cozy and satisfying low-carb crunchwrap perfect for fall evenings, packed with flavorful fillings and guilt-free indulgence.
Ingredients
For the filling
- 1 lb lean ground beef (or halal ground beef alternative) Can replace with shredded rotisserie chicken for a lighter option.
- 1 tbsp olive oil Used for sautéing.
- 1 medium onion, finely chopped Adds flavor to the filling.
- 2 cloves garlic, minced Enhances the taste of the filling.
- 1 packet low-carb taco seasoning Can be homemade with chili powder, cumin, paprika, salt.
For assembling
- 6 large low-carb tortillas (fathead-style or store-bought) Essential for wrapping.
- 1 cup shredded cheddar cheese Acts as a glue for the crunchwrap.
- 1 cup shredded lettuce Freshness and crunch to the wrap.
- 1/2 cup diced tomatoes Adds juiciness.
- 1/2 cup sour cream or Greek yogurt Provides creaminess.
- 1/2 cup guacamole or mashed avocado Enhances flavor.
- 6 small pieces of low-carb crunchy chips or crushed cheese crisps For extra crunch.
- to taste pumpkin spice sprinkle Optional for a seasonal touch.
Instructions
Prepare the filling
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent.
- Add garlic and ground beef. Cook until browned, breaking meat into small pieces.
- Stir in taco seasoning and a splash of water. Simmer for 2–3 minutes until flavors meld. Remove from heat.
Warm and prep tortillas
- Warm tortillas briefly in a dry skillet or microwave for 10 seconds to make them pliable.
- Lay each tortilla flat and sprinkle a thin layer of shredded cheese in the center.
Assemble the crunchwrap
- Spoon 1/6 of the seasoned beef onto the cheese center.
- Add a small spoonful of sour cream, a scoop of guacamole, shredded lettuce, and diced tomatoes.
- Place a small portion of crushed low-carb chips or cheese crisps on top for crunch.
- Fold the edges of the tortilla toward the center, creating pleats, and press gently to seal.
Cook to finish
- Heat a nonstick skillet over medium-low heat with a tiny bit of oil or cooking spray.
- Place the seam side down and cook for 2–3 minutes until golden and sealed. Flip and cook another 2 minutes.
Notes
Use warm tortillas to prevent cracking. Don’t overfill, aim for a compact mound in the center. Optionally brush the outside with butter or oil before toasting for extra crispness.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 12gProtein: 24gFat: 20gSaturated Fat: 8gSodium: 580mgFiber: 5gSugar: 2g
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