Keto Crunchwraps Low Carb (Printable)
Crispy low-carb wraps with seasoned beef, cheese, and fresh toppings
# What You 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 pound ground beef (80/20 ratio)
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
# Directions:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Place mozzarella cheese in a microwave-safe bowl and microwave for about 60 seconds until melted. Add almond flour, egg, baking powder, and salt. Stir vigorously until a cohesive dough forms.
03 - Divide dough into 4 equal portions. Roll each portion between two sheets of parchment paper into thin, round tortillas. Bake for 5-7 minutes until set and lightly golden. Remove from oven and set aside.
04 - Heat a skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat. Stir in taco seasoning, salt, and water. Simmer for 3 minutes until the mixture thickens.
05 - Lay out each baked tortilla. In the center of each, layer ground beef mixture, cheddar cheese, lettuce, tomatoes, sour cream, avocado slices, and jalapeños if using.
06 - Fold the edges of each tortilla over the filling toward the center, creating pleats to enclose the filling. Leave a small opening in the center to see the fillings.
07 - Heat a large skillet over medium heat. Place each crunchwrap seam-side down in the skillet. Cook for 2-3 minutes per side until golden brown and crispy throughout.
08 - Serve hot immediately. Offer additional sour cream or salsa on the side if desired.
# Expert Tips:
01 -
- That satisfying crunch without derailing your low-carb lifestyle
- Folded up in under 30 minutes for any meal of the day
02 -
- The tortilla dough will be sticky and slightly awkward to handle, but parchment paper is your best friend here.
- Work quickly when folding because the heat from the beef softens the tortilla, making it more pliable.
03 -
- Let the tortillas cool completely before filling, otherwise they will tear under all those layers.
- A cast iron skillet creates the best crispy crust, but any heavy pan will do the job beautifully.