Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or cast-iron pan over medium-high heat.1 tbsp olive oil or avocado oil
- Add the ground beef (or chicken) to the skillet and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess grease.1 lb ground beef or seasoned ground chicken
- Add the finely chopped yellow onion to the skillet with the browned meat. Cook for 2-3 minutes, stirring occasionally, until the onion begins to soften.1/2 cup finely chopped yellow onion
- Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another minute until fragrant.2 cloves garlic, minced, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp smoked paprika, salt and freshly ground black pepper
- Pour in the sugar-free salsa and stir to combine everything. Let it simmer for 2-3 minutes, allowing the flavors to meld together. Remove from heat.1/4 cup salsa (sugar-free)
- Lay out your 8 low-carb tortillas on a clean work surface.8 large low-carb tortillas
- Divide the seasoned meat mixture evenly among the center of each tortilla, leaving a border around the edges.
- Sprinkle a generous portion of shredded cheese over the meat filling on each tortilla.1/4 cup shredded cheddar cheese or Monterey Jack cheese
- Dollop a spoonful of sour cream or Greek yogurt on top of the cheese.1/4 cup sour cream or plain Greek yogurt
- (Optional) Add any of your desired toppings like cilantro or jalapeños.chopped fresh cilantro, sliced jalapeños
- Carefully fold each tortilla into a semi-circle or a more compact square, tucking in the sides to enclose the filling. This may take a little practice, but the goal is to create a secure pocket.
- Heat a clean skillet or griddle over medium heat. You can add a tiny bit more oil if desired, but often the residual fat from the meat is sufficient.1 tbsp olive oil or avocado oil
- Place a folded tortilla seam-side down onto the hot skillet. Cook for 3-5 minutes per side, or until golden brown and crispy.
- Press down gently with a spatula to ensure even browning and to help the crunchwrap hold its shape.
- Repeat with the remaining crunchwraps, cooking in batches if necessary.
Notes
Leftover Keto Crunchwraps can be stored in the refrigerator for up to 3 days. To reheat, use a skillet or toaster oven for best results.
