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
- Heat a skillet over medium heat and brown the ground beef until fully cooked.
- Stir in taco seasoning, salt, and black pepper. Cook for 1–2 minutes until well combined.
- Lay a low-carb tortilla flat on a clean surface.
- Add a layer of seasoned beef to the center, followed by shredded cheddar cheese.
- Place a low-carb tostada shell or baked cheese crisp on top for crunch.
- Spread sour cream and sugar-free salsa over the crisp layer, then add shredded lettuce and diced tomatoes.
- Fold the tortilla edges toward the center in pleats to fully enclose the filling.
- Heat olive oil in a skillet and place the crunchwrap seam-side down.
- Cook for 2–3 minutes per side until golden brown and crispy.
- 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
- Serving Size: 1 crunchwrap
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 95 mg