Keto Crunchwraps
A quick and easy recipe for delicious keto crunchwraps, filled with hearty ingredients for a guilt-free indulgence.
Ingredients
Wrap Ingredients
- 4 pieces Large low-carb tortillas
- 1 pound Ground beef or turkey Can substitute with black beans or lentils for a vegetarian option.
- 8 ounces Cream cheese Can substitute with avocado for a dairy-free option.
- 1 cup Shredded cheese Nutritional yeast can be used as a non-dairy alternative.
- 1 cup Lettuce Spinach or kale can also be used.
- 1/2 cup Salsa Choose a low-sugar salsa or make your own.
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
Instructions
Cooking the Protein
- In a skillet over medium heat, cook the ground beef or turkey until browned. Season with cumin, paprika, and garlic powder.
Mixing Ingredients
- Stir in the cream cheese until melted and well combined.
Assembling the Crunchwrap
- On a large tortilla, layer a few spoonfuls of the meat mixture, followed by shredded cheese, lettuce, and salsa.
Folding and Cooking
- Carefully fold the edges of the tortilla inwards, encasing the filling.
- In a skillet over medium heat, place the folded wrap seam-side down. Cook for about 3-4 minutes per side until golden brown and crispy.
Serving
- Slice it in half and serve hot, showcasing the ooey-gooey filling!
Notes
For homemade salsa, ensure to keep sugars low. Store leftover wraps in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.