Description
A delicious low-carb version of the classic crunchwrap, filled with seasoned meat, fresh veggies, and cheese, all in a crispy shell.
Ingredients
Wrap Base
- 4 pieces Low carb tortilla or wrap (Almond flour tortilla, coconut flour tortilla, or cheese wrap)
Filling
- 1 lb Ground beef or chicken (Seasoned with chili powder, cumin, garlic, onion, salt, and pepper)
- 1 cup Cheese (Cheddar or pepper jack)
- 1 cup Lettuce (Shredded for a fresh bite)
- 1 medium Tomato (Diced)
- 1/2 cup Sour cream or Greek yogurt (For tang)
- 1/2 cup Guacamole or sliced avocado (For creaminess)
- to taste Hot sauce, pickled jalapeños, chopped onions, cilantro (Optional extras)
Crunch Layer
- 1 cup Pork rinds (Whole or crushed for a thicker layer)
Instructions
Preparation
- Brown your ground beef or chicken in a skillet over medium heat.
- Season with chili powder, cumin, garlic, onion, salt, and pepper.
- Set the meat aside to cool slightly.
Assembling the Crunchwrap
- Warm the tortilla in a pan until soft and lay it flat on a board.
- Add a layer of cheese in the center, followed by a scoop of the meat.
- Press the crunch element on top, then add sour cream, lettuce, and tomato.
- Fold the tortilla edges inward to form a sealed pouch.
Cooking
- Cook the wrap seam side down in a lightly oiled skillet over medium heat, pressing gently with a spatula.
- After 2 to 3 minutes, flip and cook the other side until crisp and golden.
Notes
For the best crunch, keep wet fillings toward the top, and use a thicker crunch layer. Assemble fresh and avoid soggy spots for delicious results.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dinner, Main Course
- Cuisine: American