Keto Crunchwraps Low Carb Version (Printable)
Crispy tortilla wraps filled with seasoned beef, cheese, and fresh toppings ready in 30 minutes.
# What You’ll Need:
→ Keto Tortillas
01 - 1 1/2 cups shredded mozzarella cheese
02 - 3/4 cup almond flour
03 - 1 large egg
04 - 1/4 teaspoon baking powder
05 - Pinch of salt
→ Filling
06 - 1 lb ground beef (80/20)
07 - 2 tablespoons sugar-free taco seasoning
08 - 1/2 teaspoon salt
09 - 1/4 cup water
→ Assembly
10 - 1/2 cup shredded cheddar cheese
11 - 1/2 cup shredded iceberg lettuce
12 - 1/2 cup diced tomatoes
13 - 1/4 cup sour cream
14 - 1/4 cup sliced jalapeños (optional)
15 - 1/2 avocado, sliced
# How To Make It:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Melt mozzarella cheese in a microwave-safe bowl for about 60 seconds. Add almond flour, egg, baking powder, and salt. Stir until a dough forms.
03 - Divide dough into 4 portions. Roll each between two sheets of parchment into thin, round tortillas. Bake for 5-7 minutes until set and lightly golden. Set aside.
04 - In a skillet over medium heat, cook ground beef until browned. Drain excess fat. Stir in taco seasoning, salt, and water, simmering until thickened, about 3 minutes.
05 - Lay out each tortilla. In the center, layer ground beef, cheddar cheese, lettuce, tomatoes, sour cream, avocado, and jalapeños.
06 - Fold the edges of the tortilla over the filling to form a wrap, leaving the center exposed.
07 - Heat a large skillet over medium heat. Place each crunchwrap seam-side down and cook 2-3 minutes per side until golden and crispy.
08 - Serve hot with extra sour cream or salsa, if desired.
# Expert Tips:
01 -
- You get that satisfying crunch-to-creamy texture combo without the carb crash that usually follows fast food
- The tortillas are incredibly forgiving and actually easier to fold than traditional flour ones
02 -
- Work quickly with the melted cheese doughit becomes stiff and hard to roll once it cools down too much
- Do not overfill the center or your folds will burst and you will lose precious ingredients
03 -
- Use two sheets of parchment paper when rolling out the tortillas to prevent sticking and tearing
- A cast iron skillet creates the crispiest exterior, but any non-stick pan will work beautifully