Description
A low-carb, keto-friendly version of the classic crunchwrap. Packed with flavor and texture while keeping carbs in check.
Ingredients
- 1 large low-carb tortilla
- 1/2 cup cooked ground beef or chicken
- 1/4 cup shredded cheese
- 1 tbsp sour cream
- 1/4 cup shredded lettuce
- 1 tbsp diced tomatoes
- 1 tbsp sliced jalapeños (optional)
- 1/4 cup crushed pork rinds (for crunch)
- 1 tsp taco seasoning
Instructions
- Heat the tortilla in a skillet for 10 seconds per side.
- Layer the ground meat, cheese, sour cream, lettuce, tomatoes, and jalapeños in the center.
- Sprinkle crushed pork rinds on top.
- Fold the edges of the tortilla toward the center, creating pleats.
- Cook seam-side down in a skillet over medium heat for 2-3 minutes.
- Flip carefully and cook for another 2 minutes until crispy.
- Serve immediately.
Notes
- Use a fresh low-carb tortilla for easy folding.
- Pork rinds add crunch without carbs.
- Adjust spice level with more or fewer jalapeños.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican