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Keto Crunchwraps

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Crispy, cheesy keto crunchwraps filled with seasoned ground beef, melted cheddar, and fresh toppings, all wrapped in a low-carb tortilla. This satisfying low-carb twist delivers bold flavor and crunch without the extra carbs.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 4 crunchwraps
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Low Calorie

Ingredients

  • 4 large low-carb tortillas
  • 1 lb ground beef
  • 2 tablespoons taco seasoning (low-carb)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/2 cup sugar-free salsa
  • 4 low-carb tostada shells or baked cheese crisps
  • 1 tablespoon olive oil

Instructions

  1. Heat a skillet over medium heat and brown the ground beef until fully cooked.
  2. Stir in taco seasoning, salt, and black pepper. Cook for 1–2 minutes until well combined.
  3. Lay a low-carb tortilla flat on a clean surface.
  4. Add a layer of seasoned beef to the center, followed by shredded cheddar cheese.
  5. Place a low-carb tostada shell or baked cheese crisp on top for crunch.
  6. Spread sour cream and sugar-free salsa over the crisp layer, then add shredded lettuce and diced tomatoes.
  7. Fold the tortilla edges toward the center in pleats to fully enclose the filling.
  8. Heat olive oil in a skillet and place the crunchwrap seam-side down.
  9. Cook for 2–3 minutes per side until golden brown and crispy.
  10. Slice and serve warm.

Notes

  • Use ground turkey for a lighter variation.
  • Add jalapeños or hot sauce for extra spice.
  • Make a breakfast version with scrambled eggs and sausage.
  • Add guacamole for extra richness.
  • Store in the refrigerator for up to 3 days.
  • Reheat in a skillet or air fryer to restore crispness.
  • Freeze assembled (uncooked) crunchwraps and cook fresh when ready.

Nutrition