Ingredients
Equipment
Method
- In a large skillet over medium-high heat, brown your chosen ground meat (beef, turkey, or chicken). Drain off any excess grease.1 pound ground beef, turkey, or chicken
- Add the garlic powder, onion powder, smoked paprika, salt, and pepper to the cooked meat. Stir well to combine and cook for another minute until fragrant.1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, to taste salt, to taste freshly ground black pepper
- In a small bowl, whisk together the sour cream, mayonnaise, and Dijon mustard. If using, stir in the chopped pickles or relish. Taste and adjust seasoning if needed.1/4 cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1/4 cup finely chopped pickles or relish
- Lay out your low-carb tortillas on a clean surface. Spread a generous tablespoon of the creamy sauce onto one half of each tortilla.8 large low-carb tortillas, 1/4 cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1/4 cup finely chopped pickles or relish
- Spoon about 1/4 cup of the seasoned meat mixture onto the sauced half of each tortilla. Sprinkle evenly with the shredded cheddar and Monterey Jack cheeses.1 pound ground beef, turkey, or chicken, 1/2 cup shredded cheddar cheese, 1/4 cup shredded Monterey Jack cheese
- Fold the empty half of each tortilla over the filling, creating a half-moon shape.
- Heat a lightly oiled skillet or griddle over medium heat. Carefully place the folded crunchwraps in the skillet, seam-side down. Cook for 3-4 minutes per side, or until golden brown and crispy, and the cheese is melted and gooey. You might need to press down gently with a spatula to ensure even browning.
- Remove from skillet and let sit for a minute before slicing in half and serving hot.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet, oven, toaster oven, or air fryer for best results.
