Keto Crunchwraps Low Carb (Printable)
Crispy low-carb wraps with seasoned beef, melted cheese, and fresh toppings
# 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 tsp baking powder
05 - Pinch of salt
→ Filling
06 - 1 lb ground beef (80/20)
07 - 2 tbsp sugar-free taco seasoning
08 - 1/2 tsp 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. 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 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. Set aside.
04 - Brown ground beef in a skillet over medium heat. Drain excess fat. Stir in taco seasoning, salt, and water. Simmer for 3 minutes until the mixture thickens.
05 - Lay out each tortilla. Layer ground beef, cheddar cheese, lettuce, tomatoes, sour cream, avocado, and jalapeños in the center of each tortilla.
06 - Fold the edges of the tortilla over the filling to form a hexagonal wrap, leaving the center exposed.
07 - Heat a large skillet over medium heat. Place each crunchwrap seam-side down and cook for 2-3 minutes per side until golden and crispy.
08 - Serve hot with extra sour cream or salsa if desired.
# Expert Hints:
01 -
- Get that fast food crunchwrap satisfaction without derailing your entire week
- The tortilla comes together in minutes and actually folds like a real wrap
02 -
- The dough will seem impossibly sticky at first but keep working it and it will come together
- Let the tortillas cool for just 30 seconds after baking or they will tear when you try to fill them
03 -
- Weigh your almond flour instead of measuring by cup for consistent results every time
- A cast iron skillet creates the crispiest exterior but any nonstick pan works beautifully