Keto Crunchwraps Recipe | Low-Carb Comfort Food
Make keto crunchwraps for a crispy, cheesy, low-carb dinner. Filled with seasoned beef, cheese, lettuce, and sour cream in a keto-friendly tortilla — the perfect comfort food without the carbs.
Equipment
- Skillet or nonstick pan
- Mixing bowls
- Knife and cutting board
- Spatula
Ingredients
- 1 lb ground beef (or chicken)
- 2 tbsp taco seasoning
- ¼ cup water
- 4 keto tortillas (almond flour, coconut flour, or cheese-based)
- 1 cup shredded cheddar or Mexican blend cheese
- 1 cup shredded lettuce
- 1 cup diced tomato
- ½ cup sour cream (or guacamole)
- 1 cup pork rinds, keto chips, or baked cheese crisps (for crunch)
- 2 tbsp oil (for crisping)
Instructions
- Cook beef: Brown ground beef in skillet. Drain fat. Stir in taco seasoning and water. Simmer until thickened.
- Prepare wrap: Use keto tortilla or cheese wrap as base.
- Layer filling: Place beef in center. Top with lettuce, tomato, sour cream, and shredded cheese.
- Add crunch: Place pork rinds or keto chips on top.
- Fold wrap: Fold edges inward to form a hexagon shape.
- Crisp wrap: Heat oil in skillet. Cook crunchwrap seam-side down for 2–3 minutes until golden. Flip and cook another 2 minutes.
- Serve: Slice in half and enjoy warm.
Notes
- Tip: Use freshly grated cheese for better melt and flavor.
- Make-ahead: Prep beef filling ahead; assemble wraps fresh before serving.
- Variations: Try chicken, breakfast-style with eggs and bacon, or vegetarian with mushrooms and spinach.
- Serving idea: Pair with salsa, guacamole, or keto queso dip for extra indulgence.