Recipe

Keto Crunchwrap

Layered seasoned beef, nacho cheese, crispy tostada, and cool toppings folded into a griddled keto tortilla for ultimate crunch.

Keto Crunchwrap

Total time

40 min

Servings

8

Net carbs

8.3g

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Ingredients

What you need

Adjust servings

8 servings
8
  • 2 tablespoons avocado oil
  • 1 pound ground beef
  • 2 tablespoons taco seasoning
  • 1 ⅓ cup almond flour
  • 2 tablespoons unflavored protein powder
  • 1 tablespoon xanthan gum
  • ½ teaspoon salt
  • 6 tablespoons hot water
  • tortilla press
  • parchment circles
  • avocado oil, for frying
  • 8 large keto tortillas
  • 1 cup keto nacho cheese sauce
  • ½ cup sour cream
  • 2 cups shredded lettuce
  • ½ tomato, diced
  • 1 cup shredded Mexican blend cheese
  • 8 small keto tortillas
  • cooking spray

Instructions

How to cook it

Prep timer

40:00

Cooking cue

Cook beef to your preferred doneness and let steaks or larger cuts rest before serving.

  1. Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
  2. 1. Heat avocado oil in a large skillet over medium-high, brown the ground beef, then stir in taco seasoning and ¼ cup water; cover, reduce to low, and simmer 5 minutes.
  3. 2. Whisk together almond flour, protein powder, xanthan gum, and salt, then stir in hot water to form a dough; divide into 8 balls and press or roll each between parchment into thin circles.
  4. 3. Heat about 1 cm of avocado oil in a medium skillet over medium heat, peel parchment from each dough circle, and fry 2-3 minutes per side until golden and hardened; drain on paper towels.
  5. 4. On each large tortilla, layer ⅓-½ cup taco meat, 2 tablespoons nacho cheese, one tostada shell, 1 tablespoon sour cream, ½ cup lettuce, diced tomatoes, and ¼ cup shredded cheese.
  6. 5. Top with a small tortilla and fold the edges of the large tortilla up to meet it, creating a sealed packet.
  7. Cook beef to your preferred doneness and let steaks or larger cuts rest before serving.
  8. 6. Spray a medium skillet with cooking spray, heat over medium, and cook each crunchwrap seam-side down for 2-3 minutes until browned and sealed, then flip and cook another 2-3 minutes; cut in half and serve.
  9. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

KetoFocus · IMPORTED

https://diet.driv.space/recipes/keto-crunchwrapKetoFocus reference: https://www.ketofocus.com/recipes/keto-crunchwrap/

Rated 4.7/5 from 21 ratings on KetoFocus. Method rewritten in-house; see source for the publisher's original.