Low-carb crunchwrap featuring seasoned beef, melty cheese, lettuce, and almond flour tortillas for a satisfying meal.
# What You'll Need:
→ Keto Tortillas
01 - 1 1/4 cups almond flour
02 - 2 tablespoons coconut flour
03 - 1/2 teaspoon xanthan gum
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 2 large eggs
07 - 1 tablespoon olive oil
08 - 2 to 3 tablespoons water as needed
→ Beef Filling
09 - 1 pound ground beef
10 - 1 tablespoon olive oil
11 - 2 teaspoons chili powder
12 - 1 teaspoon cumin
13 - 1 teaspoon paprika
14 - 1/2 teaspoon garlic powder
15 - 1/2 teaspoon onion powder
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 1/4 cup water
→ Assembly
19 - 1 cup shredded cheddar cheese
20 - 1 cup shredded lettuce
21 - 1/2 cup diced tomatoes
22 - 1/4 cup sour cream
23 - 1/2 cup crushed pork rinds
24 - 1/4 cup sliced jalapeños optional
# How to Prepare:
01 - In a mixing bowl, combine almond flour, coconut flour, xanthan gum, baking powder, and salt. Add eggs and olive oil, mixing until dough forms. Incorporate water one tablespoon at a time until dough reaches soft but not sticky consistency.
02 - Divide dough into 4 equal balls. Place each ball between parchment paper sheets and roll into thin, large circles. Heat nonstick skillet over medium heat and cook each tortilla 1 to 2 minutes per side until lightly golden. Set aside on a plate.
03 - Heat olive oil in skillet over medium heat. Add ground beef and cook until fully browned, approximately 5 to 7 minutes. Drain excess fat from pan. Add chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and water. Simmer for 2 to 3 minutes until fragrant and sauce coats beef.
04 - Lay one tortilla flat on work surface. Layer center with one-quarter of beef mixture, one-quarter cup cheddar cheese, crushed pork rinds, lettuce, tomatoes, sour cream, and jalapeños if desired. Fold tortilla edges toward center creating pleats to form hexagon shape, fully enclosing filling.
05 - Place crunchwrap seam-side down on hot skillet or panini press. Cook 2 to 3 minutes per side until golden and crispy. Repeat with remaining three crunchwraps.
06 - Remove crunchwraps from skillet and slice in half. Serve immediately while hot.
