Keto Crunchwraps: Ultimate Low Carb Treat
Enjoy a satisfying and guilt-free twist on a fast-food favorite with these Keto Crunchwraps. This recipe delivers a delightful combination of textures and flavors, featuring a crispy cheese "tortilla," creamy sauce, and savory filling, all while staying low-carb.
Equipment
- Large skillet
- Non-stick skillet
- Spatula
- Knife
- Cutting board
Ingredients
- 8 ounces ground beef 80/20
- 2 tablespoons taco seasoning
- ¼ cup water optional
- 4 ounces shredded cheddar cheese
- ¼ cup sour cream
- ½ cup shredded lettuce
- ¼ cup diced tomatoes
- ½ avocado, diced
- 1 tablespoon jalapenos, diced optional
Instructions
- In a large skillet over medium-high heat, brown the ground beef. Drain off any excess grease.
- Add the taco seasoning and water (if using) according to the package directions. Simmer for a few minutes until the beef is cooked through and the seasoning is well incorporated.
- Heat a non-stick skillet over medium heat. Sprinkle a thin layer of shredded cheddar cheese into the skillet, forming a circle about 6-8 inches in diameter.
- Cook for 2-3 minutes, or until the cheese is melted and slightly golden brown around the edges. Carefully remove the cheese "tortilla" from the skillet and set aside to cool slightly. Repeat to make two cheese tortillas.
- Place one cheese "tortilla" on a flat surface. Spread a thin layer of sour cream over the cheese.
- Top with a layer of seasoned ground beef, shredded lettuce, diced tomatoes, avocado, and jalapenos (if using).
- Place the second cheese "tortilla" on top of the filling. Gently press down to help the layers adhere.
- Fold the edges of the bottom cheese "tortilla" up and over the filling, creating a sealed package.
- Heat a clean skillet over medium heat. Place the assembled Crunchwrap in the skillet, seam-side down.
- Cook for 2-3 minutes per side, or until the cheese is melted and the "tortilla" is golden brown and crispy.
- Remove the Keto Crunchwrap from the skillet and cut it in half. Serve immediately and enjoy!
Notes
For a spicier kick, add a pinch of cayenne pepper to the taco seasoning. You can also use ground turkey or chicken instead of ground beef. Store leftovers in the refrigerator for up to 2 days. Reheat in a skillet or microwave.