Description
Enjoy crispy cheese, juicy beef, and creamy avocado in a keto-friendly crunchwrap without the carbs, perfect for busy weeknights.
Ingredients
Scale
- 500 g (1 lb) Ground beef
- 2 tbsp (30 ml) Taco seasoning
- 1 small (100 g) Onion
- 200 g (2 cups) Shredded cheddar
- 4 large Cauliflower tortillas
- 120 g (½ cup) Sour cream or Greek yogurt
- 1 medium (150 g) Avocado
- Lettuce and pico de gallo (optional)
- Salt and pepper to taste
- 1 tbsp (15 ml) Oil
Instructions
- Heat oil over medium-high heat and sauté onion until translucent, about 4–5 minutes. Add ground beef and cook until no pink remains, 5–7 minutes. Stir in taco seasoning and water; simmer 2–3 minutes until thickened.
- Heat a clean skillet over medium heat. Sprinkle shredded cheddar in a round circle; cook until edges brown and cheese bubbles. Flip and cook briefly, then transfer to parchment to cool and crisp.
- Warm cauliflower tortillas lightly in the skillet for 10–20 seconds per side until pliable.
- Assemble each tortilla with a cheese shell, cooked beef, sour cream, sliced avocado, and pico de gallo. Fold edges in tightly to seal.
- Toast wraps seam-side down in a skillet with oil over medium heat until golden and crisp, flipping to cook both sides.
Notes
Avoid overfilling to prevent sogginess. Use freshly shredded cheese for best results.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Crunchwrap
- Calories: 640
- Sugar: 3g
- Sodium: 820mg
- Fat: 48g
- Saturated Fat: 21g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 135mg