Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 tbsp sugar-free keto taco seasoning
  • 1/4 cup water
  • 1/2 tsp smoked paprika
  • 4 large keto tortillas (10-12 inches)
  • 4 small keto tortillas (4-5 inches)
  • 1 cup keto cheese crisps (e.g., parmesan or cheddar based)
  • 1/2 cup sugar-free nacho cheese sauce
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup full-fat sour cream
  • 1 cup shredded iceberg lettuce
  • 1/2 cup diced Roma tomatoes

Instructions:

  1. In a skillet over medium-high heat, brown the ground beef until cooked through. Drain excess fat.
  2. Stir in the taco seasoning, smoked paprika, and water. Simmer for 3 minutes until the liquid reduces into a thick glaze. Remove from heat.
  3. Lay a large keto tortilla on a flat surface. Spread 2 tablespoons of nacho cheese sauce in the center and top with 1/4 of the beef mixture.
  4. Place keto cheese crisps directly on top of the beef for the crunch layer. Follow with a layer of sour cream, shredded lettuce, and diced tomatoes.
  5. Place a small keto tortilla over the toppings. Fold the edges of the large tortilla toward the center in a hexagonal pleat pattern.
  6. Heat a clean non-stick skillet over medium-low heat. Place the crunchwrap seam-side down and sear for 2-3 minutes per side until golden and the cheese has melted to seal the wrap. Assemble and cook one at a time to ensure crispness.