Keto Crunchwrap
An indulgent, low-carb twist on the traditional crunchwrap, filled with seasoned ground beef, keto cheese, and fresh veggies, perfect for busy weeknights.
Ingredients
For the Crunchwrap
- 2 tablespoons avocado oil
- 1 pound ground beef Can substitute with turkey or chicken.
- 2 tablespoons taco seasoning
- 1 1/3 cups almond flour
- 2 tablespoons unflavored protein powder
- 1 tablespoon xanthan gum
- 1/2 teaspoon salt
- 6 tablespoons hot water
- 8 large keto tortillas
- 1 cup keto nacho cheese sauce
- 1/2 cup sour cream
- 2 cups shredded lettuce
- 1/2 tomato diced
- 1 cup shredded Mexican blend cheese
- 8 small keto tortillas
Instructions
Preparation
- In a large skillet, add avocado oil and heat over medium-high heat. Add ground beef and cook until browned. Stir in taco seasoning and pour in 1/4 cup of water. Lower the heat, cover, and let simmer for 5 minutes.
- In a small bowl, whisk together almond flour, protein powder, xanthan gum, and salt. Gradually stir in hot water until a dough ball forms. Divide the dough into 8 equal balls.
Tortilla Formation
- Using a tortilla press or rolling pin, place a ball of dough between two parchment circles and press or roll out to form a thin circle.
- In a medium skillet, heat enough avocado oil to fill the bottom about 1 cm deep. Once hot, peel off parchment paper from each side of the tortilla and place it in the oil. Press down with a spatula and fry for 2-3 minutes until golden brown. Flip and fry the other side until similarly browned. Place on a paper towel-lined plate to dry. Repeat with the remaining dough.
Assembly & Final Fry
- Scoop 1/3 to 1/2 cup of taco meat in the center of a large tortilla. Drizzle with melted nacho cheese sauce, then top with a tostada shell. Spread sour cream over the tostada shell, and layer with shredded lettuce, diced tomatoes, and shredded cheese.
- Place a small tortilla on top of the ingredients, folding the ends of the large tortilla to meet the small one. Spray a skillet with cooking spray and heat over medium heat. Place the crunchwrap seam side down and cook for 2-3 minutes until it starts to brown. Flip and fry the other side for another 2-3 minutes until golden brown. Cut in half and serve!
Notes
Leftover Keto Crunchwraps can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet on medium heat until warmed through for crispy texture. You can freeze the assembled crunchwraps wrapped tightly in plastic wrap for up to 2 months.