Ingredients
Scale
- 4 large low-carb tortillas
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup shredded lettuce
- 1/4 cup diced tomatoes
- 1/4 cup guacamole
- Cooking oil spray
Instructions
- In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease. Season with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Warm a large skillet or griddle over medium heat. Spray lightly with cooking oil.
- Place one tortilla on a flat surface. Spread a thin layer of cheddar cheese in the center of the tortilla.
- Top the cheese with a portion of the seasoned ground beef. Add a dollop of sour cream, some shredded lettuce, and diced tomatoes.
- Spoon a small amount of guacamole on top of the tomatoes.
- Fold the edges of the tortilla towards the center, creating a hexagon shape. If needed, use a small amount of cheese or sour cream to 'glue' the folds together.
- Carefully place the folded crunchwrap seam-side down in the preheated skillet. Cook for 3-4 minutes per side, or until golden brown and crispy, and the cheese is melted.
- Remove from skillet and let cool slightly before serving. Repeat with remaining ingredients.
Notes
For extra crispiness, brush the outside of the crunchwraps with melted butter before cooking. You can also add other keto-friendly toppings like olives, jalapenos, or different types of cheese. Store leftovers in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg