Keto Crunchwraps Low Carb Version (Printable)
Crispy cheese tortillas filled with seasoned beef, fresh veggies, 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 teaspoon baking powder
05 - Pinch of salt
→ Seasoned Beef Filling
06 - 1 pound ground beef (80/20 blend)
07 - 2 tablespoons sugar-free taco seasoning
08 - 1/2 teaspoon salt
09 - 1/4 cup water
→ Assembly Toppings
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 medium avocado, sliced
# How-to Steps:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside for tortilla baking.
02 - Place shredded mozzarella in a microwave-safe bowl and microwave for approximately 60 seconds until completely melted. Add almond flour, egg, baking powder, and salt. Stir vigorously until a cohesive dough forms.
03 - Divide dough into 4 equal portions. Place each portion between two sheets of parchment paper and roll into thin, round tortillas. Transfer to prepared baking sheet and bake for 5 to 7 minutes until set and lightly golden. Remove from oven and set aside.
04 - Heat a skillet over medium heat. Add ground beef and cook until thoroughly browned, breaking apart clumps with a spatula. Drain excess fat from the pan. Stir in taco seasoning, salt, and water. Simmer for 3 minutes until mixture thickens. Remove from heat.
05 - Place each tortilla on a clean surface. Layer ingredients in the center of each tortilla in the following order: seasoned ground beef, cheddar cheese, lettuce, diced tomatoes, sour cream, avocado slices, and jalapeños.
06 - Fold the edges of each tortilla toward the center, overlapping to create pleats. Leave a small circular opening in the center to expose the toppings, forming the classic crunchwrap shape.
07 - Heat a large skillet over medium heat. Place each crunchwrap seam-side down in the pan. Cook for 2 to 3 minutes until the bottom becomes golden and crispy. Flip carefully and cook for an additional 2 to 3 minutes until both sides are evenly browned and heated through.
08 - Transfer crunchwraps to a serving plate. Serve immediately while hot and crispy, accompanied by additional sour cream or salsa if desired.
# Expert Pointers:
01 -
- That incredible crunch-to-cheese ratio tricks your brain into thinking you're indulging in the real deal
- You can prep everything in under 30 minutes, even on chaotic weeknights
02 -
- The tortilla dough needs to be warm when you roll it out, or it will tear and frustrate you completely
- Let the beef mixture cool slightly before assembling, or your tortillas will become soggy and fall apart while folding
03 -
- Roll the tortillas as thin as possible without tearing, thick tortillas won't fold properly and will crack
- Use a large spatula when flipping, these can be fragile until the cheese sets and crisps up