A crunchwrap is a tortilla folded around its filling into a flat hexagon and then browned in a skillet, so the outside is crisp and the inside is warm. This keto version uses low-carb tortillas and fills them with seasoned ground beef or turkey, cheddar, lettuce, tomato and sour cream. It makes 4 crunchwraps in 25 minutes, with 10 minutes of prep and 15 of cooking, and the card lists 7 grams of carbohydrates each.
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The filling is cooked in one skillet, and the same skillet browns the finished wraps.
What Goes in the Filling
- Ground beef or turkey (1 pound): the protein base. Brown it in 1 tablespoon of olive oil.
- Spices: 1 teaspoon each of garlic powder, onion powder, smoked paprika and chili powder, plus salt and pepper to taste.
- Cheddar (1 cup, shredded): 1/4 cup goes into each wrap and melts inside.
- Lettuce (1 cup, shredded), tomato (1 medium, diced) and sour cream (1/2 cup): the fresh, cool part that balances the meat and cheese.
- Jalapeños (1/4 cup, sliced): optional, for heat.
- Low-carb tortillas (4 large): the wrap itself.
Cooking the Meat
Brown the meat in the olive oil over medium heat for 5 to 7 minutes, then drain off any extra fat. Stir in the spices and cook for another 2 to 3 minutes, until fragrant. Take the pan off the heat and let the mixture cool slightly before you fill the tortillas.
Folding and Browning
Lay a tortilla flat and put about 1/4 of the meat in the center. Add 1/4 cup of cheese, a handful of lettuce, some tomato, a dollop of sour cream and the jalapeños if you are using them. Fold one side over the filling, then the opposite side, then the other two sides, to make a hexagon.
Put the crunchwrap seam side down in a skillet over medium heat and cook for 3 to 4 minutes, until golden brown. Flip it and cook another 3 to 4 minutes. Repeat with the rest and serve warm.
A non-stick skillet makes flipping easier and cooks the wraps evenly. If yours is not non-stick, use a little extra oil.
Ways to Change It
- Meat: shredded chicken or pork instead of ground beef, or avocado slices added to the filling.
- Cheese: pepper jack for a zesty kick.
- Vegetables: bell peppers or spinach.
- Spices: cumin for a smoky twist, or oregano for a Mediterranean one. For more heat, stir hot sauce into the meat or add extra jalapeños.
What to Serve with Them
A side salad of mixed greens, cucumbers and cherry tomatoes with olive oil dressing balances the richness. Cauliflower rice or zucchini noodles keep the plate low in carbs, and sparkling water with lemon or herbal iced tea goes with it.
Time and Nutrition
Prep is 10 minutes, cooking is 15 minutes and the total is 25 minutes. One crunchwrap has 450 calories, 35 grams of fat (15 grams saturated), 7 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 30 grams of protein and 800 milligrams of sodium.
FAQ
Can I make them ahead of time?
You can make the filling ahead and keep it in the refrigerator for up to 3 days. Assemble and cook the wraps when you are ready to eat. You can also double the recipe for meal prep.
What can replace the low-carb tortillas?
Lettuce wraps, or almond flour or coconut flour tortillas.
How should leftovers be stored?
In an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for a few minutes on each side to bring back the crisp texture.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Irresistible Keto Crunchwraps: A Low-Carb Delight Awaits!
Ingredients
Instructions
In a skillet over medium heat, add olive oil and ground beef or turkey. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Stir in garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Cook for another 2-3 minutes until spices are fragrant.
Remove from heat and let the mixture cool slightly.
Lay a low-carb tortilla flat on a clean surface. In the center, layer 1/4 of the meat mixture, followed by 1/4 cup of shredded cheese, a handful of lettuce, some diced tomato, a dollop of sour cream, and jalapeños if using.
Fold the edges of the tortilla over the filling to create a wrap. Start with one side, then fold the opposite side, followed by the other two sides, creating a hexagonal shape.
In a skillet over medium heat, place the crunchwrap seam-side down. Cook for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes.
Repeat with remaining tortillas and filling. Serve warm.
Notes
To enhance flavor, try adding avocado slices or swapping the ground meat for shredded chicken or pork.
For a spicier kick, incorporate hot sauce into the meat mixture or add extra jalapeños.
Nutrition
| Serving Size | 1 crunchwrap |
|---|---|
| Calories | 450 calories |
| Sugar Content | 2g |
| Sodium Content | 800mg |
| Fat Content | 35g |
| Saturated Fat Content | 15g |
| Unsaturated Fat Content | 20g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 7g |
| Fiber Content | 2g |
| Protein Content | 30g |
| Cholesterol Content | 100mg |