Keto Crunchwraps Low Carb Version (Print View)
Crispy low-carb crunchwraps with homemade cheese tortillas, seasoned beef, lettuce, tomatoes, and creamy 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
15 - 1/2 avocado, sliced
# Step-by-Step 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 dough forms.
03 - Divide dough into 4 portions. Roll each between two sheets of parchment into a thin, round tortilla. 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 the mixture thickens (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 Suggestions:
01 -
- The keto tortilla actually holds together when you fold it, which feels like magic
- You get that satisfying crunch without derailing your entire week
02 -
- The tortilla dough seems impossibly sticky at first, but letting it cool for just 30 seconds makes it handleable
- Don't overload the center or you'll never get those edges folded properly
03 -
- Double the batch of tortillas and freeze extras between parchment paper for busy weeks
- A cast iron skillet gives the best crispy exterior, but nonstick works in a pinch