Keto Crunchwraps Low Carb (Printable)
Crispy low-carb wraps with seasoned beef, melted cheese, and fresh veggies.
# 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 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
# How-To:
01 - Preheat oven to 375°F and 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 thin, round tortillas. Bake for 5–7 minutes until set and lightly golden.
04 - In a skillet over medium heat, brown ground beef. Drain excess fat. Stir in taco seasoning, salt, and water. Simmer until thickened, about 3 minutes.
05 - Layer each tortilla with ground beef, cheddar cheese, lettuce, tomatoes, sour cream, avocado, and jalapeños in the center.
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. Cook each crunchwrap seam-side down for 2–3 minutes per side until golden and crispy.
08 - Serve hot with extra sour cream or salsa if desired.
# Expert Tips:
01 -
- You get that satisfying crunch-to-cheese ratio without the wheat tortilla regret
- Everything cooks in about 30 minutes, which is faster than delivery and infinitely better
02 -
- The tortilla dough gets extremely sticky as it cools, so keep your hands wet and work with one portion at a time
- Let the beef cool slightly before assembling or your cold toppings will wilt into something sad and unappealing
03 -
- Roll your tortillas as thin as possible because they puff up slightly in the oven and thick ones taste like almond flour frisbees
- Use a wide spatula when flipping and press down firmly to ensure even contact with the pan