Keto Crunchwraps Low Carb (Print View)
Crispy tortilla wraps filled with seasoned beef, cheese, and fresh toppings. A low-carb take on the classic favorite.
# 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)
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
15 - 1/2 avocado, sliced
# How to Make It:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Melt mozzarella cheese in microwave-safe bowl for about 60 seconds. Add almond flour, egg, baking powder, and salt. Stir until dough forms.
03 - Divide dough into 4 portions. Roll each between parchment sheets into thin, round tortillas. Bake for 5-7 minutes until set and lightly golden.
04 - Brown ground beef in skillet over medium heat. Drain excess fat. Stir in taco seasoning, salt, and water. Simmer until mixture thickens, about 3 minutes.
05 - Layer ground beef, cheddar cheese, lettuce, tomatoes, sour cream, avocado, and jalapeños in center of each tortilla.
06 - Fold tortilla edges over filling to form a wrap, leaving center exposed.
07 - Heat skillet over medium heat. Cook crunchwraps seam-side down for 2-3 minutes per side until golden and crispy. Serve hot.
# Expert Tips:
01 -
- The tortilla comes together in minutes and actually folds without cracking unlike so many failed keto wraps Ive tried
- You get that irresistible crunch-to-cheese ratio that makes the original so addictive while staying under 5 net carbs
02 -
- The tortilla dough is extremely hot when you first mix it so let it cool for a minute or two before handling to avoid burning your fingers
- Work quickly when assembling because the warmth of the beef helps everything melt together inside
03 -
- If your tortilla tears while folding, just patch it with a small piece of dough and nobody will ever know
- Use a cast iron skillet for the crispiest exterior and those gorgeous golden brown spots