Keto Crunchwraps (Print version)
Crispy tortillas filled with seasoned beef, cheese, and fresh veggies make these low-carb crunchwraps perfect for quick keto meals.
# 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
# Method:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Melt mozzarella cheese in a microwave-safe bowl for approximately 60 seconds. Add almond flour, egg, baking powder, and salt. Stir thoroughly until a uniform 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 and set aside.
04 - Heat a skillet over medium heat. Cook ground beef until browned, approximately 5–6 minutes. Drain excess fat. Add taco seasoning, salt, and water. Simmer for 3 minutes until sauce thickens.
05 - Place each tortilla on a flat surface. 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 toward the center, creating overlapping pleats. Leave a small circular opening in the center.
07 - Heat a large skillet over medium heat. Place each crunchwrap seam-side down. Cook for 2–3 minutes per side until golden brown and crispy.
08 - Serve immediately while hot. Accompany with additional sour cream or salsa if desired.
# Expert advice:
01 -
- You get that perfect crunch to soft ratio without derailing your macros for the week
- The tortilla recipe alone became a staple in my kitchen for so many other dishes
02 -
- The tortilla dough must be worked while the cheese is still warm or it becomes impossible to roll
- Do not skip the parchment paper when rolling or you will have a sticky disaster on your hands
03 -
- Let the beef cool slightly before assembling so the tortilla does not get soggy
- A cast iron skillet creates the crispiest exterior but any heavy pan works