Keto Crunchwraps
A low-carb take on the fast-food favorite, these Keto Crunchwraps feature seasoned ground beef and melty cheese tucked into a toasted tortilla with a crispy tostada shell and fresh lettuce.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
- Diet: Keto
Ingredients
Scale
- 1 lb ground beef (80/20)
- 1 taco seasoning packet (low-carb blend)
- 4 large lettuce leaves (romaine or butter lettuce)
- 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
- 4 low-carb tortillas (8–10 inch; warmed)
- 4 tostada shells (baked or low-carb)
- Sour cream, salsa, avocado slices (for serving)
Instructions
- Heat a skillet over medium. Add the ground beef and break it up with a spatula. Cook until no pink remains, about 6–8 minutes.
- Drain excess fat if you used fattier beef. Return to the pan, add the taco seasoning and water, and simmer until absorbed.
- Lay one warmed low-carb tortilla flat. Place a lettuce leaf in the center. Spoon 1/4 of the seasoned beef onto the lettuce.
- Put a tostada shell on top, sprinkle with cheese, and add another small lettuce piece.
- Fold the tortilla edges up to form a sealed wrap, keeping the tostada centered.
- Heat a non-stick pan over medium and place the crunchwrap seam side down. Cook for 2–3 minutes, pressing down gently.
- Flip and cook another 2–3 minutes until both sides are golden and the cheese is melted.
- Let rest for 1 minute, then slice in half and serve with sour cream and salsa.
Notes
For best texture, store components separately if reheating later. You can freeze cooked Crunchwraps wrapped tightly for up to 2 months.
Find it online: https://www.mealbreeze.com/keto-crunchwraps/