Keto Crunchwraps Recipe – Low Carb Dinner Idea
This keto crunchwraps recipe is a crispy and cheesy low-carb twist on a classic, made with keto tortillas, seasoned beef, cheese, and fresh toppings. Perfect for weeknight dinners, meal prep, or anytime you want a satisfying comfort food without the carbs.
Equipment
- Skillet or frying pan
- Baking sheet (for cheese crisps)
- Mixing bowls
- Spatula
- Parchment paper
Ingredients
- 4 keto tortillas (almond flour, coconut flour, or cheese wraps)
- 1 lb ground beef (or chicken/turkey)
- 1 tbsp keto taco seasoning
- 1 cup shredded cheese (for crisps)
- ½ cup sour cream
- ½ cup guacamole
- ½ cup shredded lettuce
- ½ cup diced tomato
- ¼ cup sliced jalapeños (optional)
- 2 tbsp olive oil or butter (for pan-searing)
Instructions
- Prepare Wraps: Warm keto tortillas or prepare cheese wraps/cabbage leaves.
- Make Cheese Crisps: Spread shredded cheese on parchment-lined baking sheet. Bake at 375°F (190°C) for 5–7 minutes until golden and crisp.
- Cook Protein: Brown ground beef (or chosen protein) in skillet with taco seasoning until fully cooked.
- Assemble Layers: Place tortilla down, add protein, cheese crisp, sour cream, guacamole, lettuce, tomato, and jalapeños in the center.
- Fold & Seal: Fold edges inward to form a hexagon-style wrap.
- Pan-Sear: Heat skillet with olive oil. Place wrap seam-side down and cook until golden and crisp, then flip and cook the other side.
- Serve: Slice in half and enjoy with extra guacamole or salsa.
Notes
- Spicy Version: Add hot sauce or extra jalapeños.
- Breakfast Crunchwrap: Use scrambled eggs and bacon instead of taco meat.
- Vegetarian Option: Substitute mushrooms or cauliflower rice for protein.
- Dairy-Free: Use vegan cheese and dairy-free sour cream.
- Storage: Refrigerate up to 3 days; reheat in skillet or air fryer for crispness.