Keto Crunchwraps Recipe

Hi there, food lover! 👋 Ready to indulge in a comfort food classic—without breaking your keto streak? These Keto Crunchwraps are a low-carb twist on the fast-food favorite that’ll satisfy your cravings while keeping you on track. Imagine crispy cheese layers instead of tortillas, creamy avocado, tender seasoned beef, and crunchy lettuce—all folded into a perfect handheld wrap. 🥑🌮

This dish was born from the idea that healthy eating shouldn’t mean giving up flavor or satisfaction. Traditional crunchwraps rely on flour tortillas and starchy fillings, but in our keto version, we’re swapping those carbs for protein-rich, wholesome alternatives like cheese, almond flour wraps, and fresh veggies. It’s a celebration of smart indulgence—the kind of meal that makes you feel like you’re cheating, even though you’re not. 😋

Whether you’re meal-prepping for the week, impressing family on taco night, or simply wanting something cozy yet guilt-free, this recipe will become a staple in your keto kitchen. Let’s get cooking—crunchy, cheesy, and keto-friendly style!

---

Ingredients

For the “Tortilla” Base:

• 1 ½ cups shredded mozzarella cheese
• ½ cup almond flour
• 1 egg
• Pinch of salt

For the Filling:

• 1 lb ground beef (or ground turkey)
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• Salt and pepper, to taste

For the Layers:

• ¼ cup sour cream
• ½ avocado, sliced
• ¼ cup shredded lettuce
• ¼ cup diced tomatoes
• ¼ cup shredded cheddar cheese
• 2 tbsp salsa (sugar-free if preferred)

Optional Crunch Layer:

• ¼ cup crushed pork rinds or low-carb tortilla chips

---

Step-by-Step Directions

1. Prepare the Keto “Tortilla”:
   Preheat your oven to 375°F (190°C). In a microwave-safe bowl, combine mozzarella cheese and almond flour. Microwave for 45 seconds, then stir until smooth. Add the egg and a pinch of salt, kneading until a dough forms.
2. Shape and Bake:
   Place the dough between two sheets of parchment paper and roll it into a large circle, about 8 inches wide. Transfer to a baking sheet and bake for 8–10 minutes, or until lightly golden and firm enough to handle.
3. Cook the Filling:
   Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spatula. Season with chili powder, cumin, garlic powder, salt, and pepper. Stir well and remove from heat.
4. Assemble the Crunchwrap:
   Lay your baked keto tortilla on a flat surface. Spread sour cream in the center. Add a spoonful of cooked beef, a sprinkle of cheddar cheese, crushed pork rinds (for crunch!), avocado slices, lettuce, and tomatoes.
5. Fold it Up:
   Carefully fold the edges of the tortilla inward, overlapping each fold toward the center until it forms a tight, hexagonal wrap.
6. Crisp It Up:
   Heat a nonstick pan over medium heat. Place the wrap seam side down and cook for 1–2 minutes until golden brown and crisp. Flip and cook the other side until evenly toasted.
7. Serve and Enjoy:
   Slice in half and serve warm with a dollop of sour cream or salsa on the side. You won’t believe it’s keto!

---

Nutritional Information

⏰ Prep Time: 15 minutes
🔥 Cooking Time: 15 minutes
⏳ Total Time: 30 minutes
🍽️ Servings: 4 wraps

⚡ Calories per serving: 420 kcal
🥩 Protein: 28g
🥑 Fat: 30g
🌾 Carbohydrates: 6g net carbs
💧 Fiber: 2g
🧂 Sodium: 430mg

---

#keto #lowcarb #crunchwrap #ketorecipe #healthycomfortfood #easymeals #homemadegoodness #foodiejoy

Bon appétit and happy cooking! 👩🍳🍽️