Go Back
To make a Keto Crunchwrap Supreme, gather these key items: - 4 large lettuce leaves (Romaine or Iceberg for crunch) - 1 lb ground beef (or ground turkey for leaner meat) - 1 teaspoon taco seasoning (use homemade or store-bought) - 1 cup shredded cheddar cheese (sharp or mild) - 1 ripe avocado, sliced - ½ cup diced tomatoes (fresh or canned) - ¼ cup sour cream (or Greek yogurt) - ¼ cup salsa (choose mild, medium, or hot) - Olive oil (1-2 tablespoons for cooking) - Salt and pepper to taste If you want to swap ingredients for lower carbs, try these: - Use cauliflower rice instead of beef for a veggie crunchwrap. - Choose guacamole instead of avocado for added flavor. - Replace sour cream with Greek yogurt for a tangy touch. - Use almond flour tortillas if you want a crunchy wrap. You can add more flavor and texture with these toppings: - Chopped green onions for a fresh bite. - Jalapeños for a spicy kick. - Shredded lettuce for extra crunch. - Cilantro for a burst of herbal flavor. - Lime wedges for a zesty finish. Feel free to mix and match these ingredients to suit your taste and keep your meal exciting! {{ingredient_image_2}} To make the meat filling, start by heating 1-2 tablespoons of olive oil in a skillet over medium heat. Once the oil is hot, add 1 pound of ground beef or turkey. Break the meat apart with a spatula as it cooks. You want it to brown evenly. After the meat is cooked, drain any excess fat. This keeps your dish light and tasty. Then, stir in 1 teaspoon of taco seasoning and add salt and pepper to taste. If it looks dry, add a splash of water (1-2 tablespoons). Cook for 2 more minutes to mix the flavors well. Set the filling aside. Grab a large lettuce leaf and lay it flat on a plate. Spoon a generous amount of the seasoned meat filling into the center. Next, layer 1 cup of shredded cheddar cheese, slices of 1 ripe avocado, and ½ cup of diced tomatoes on top. Add ¼ cup of sour cream for creaminess. Now, fold the edges of the lettuce leaf toward the center. Tuck them over the filling to create a pocket. It doesn’t have to be perfect, but make sure it’s tight to hold the filling inside. Using the same skillet, add about 1 tablespoon of olive oil and heat on medium-low. Carefully place the folded crunchwrap seam-side down in the skillet. Cook for 2-3 minutes until the bottom is crispy and golden. Then, flip it with a spatula and cook the other side for another 2-3 minutes. Once both sides are golden and crispy, remove the crunchwrap from the skillet. Let it cool for a moment before cutting it in half. This reveals the tasty layers inside. Serve right away with salsa on the side for dipping. To get the best texture, cook your meat on medium heat. This helps it brown well. Always break the meat apart with a spatula while cooking. Drain excess fat for a lighter crunchwrap. If the meat feels dry, add a splash of water. This keeps the meat juicy and helps the seasoning stick. Don’t rush this step; let it cook for a full two minutes with the seasoning. When you assemble, choose large lettuce leaves. Romaine or Iceberg work best for a nice crunch. Start with a generous scoop of meat in the center. Layer on cheese, avocado, tomatoes, and sour cream. Fold the edges toward the center, but don’t stress if it’s not perfect. The goal is to create a tight pocket. This way, all the tasty filling stays inside! For more flavor, try adding spices to your meat mix. Consider garlic powder or smoked paprika. You can also mix in some chopped cilantro for a fresh taste. If you want heat, use a spicy salsa or add jalapeños. Remember, the key is to balance flavors. Taste as you go to find what you love. Pro Tips Choose the Right Lettuce: Romaine or Iceberg lettuce provides the best crunch and structure for wrapping, ensuring your crunchwrap holds all the delicious fillings without falling apart. Customize Your Seasoning: Feel free to experiment with different taco seasoning blends, or try adding a pinch of smoked paprika or cumin for a unique twist that enhances the flavor of your meat. Perfectly Crispy Crunchwrap: When cooking the crunchwrap, ensure your skillet is hot enough before adding it to achieve that golden, crispy exterior. Don’t rush this step for the best texture! Serve Fresh: Enjoy your crunchwrap immediately after cooking for the best flavor and texture. If you have leftovers, store the filling and lettuce separately to maintain freshness. {{image_4}} You can make this crunchwrap without meat. Use black beans or lentils as the base. Both add great protein and flavor. Mix in taco seasoning for a spicy kick. Replace cheese with a dairy-free option or skip it entirely. For a creamy touch, use avocado or a vegan sour cream. Ground beef gives a rich taste, but you can switch it up. Ground turkey is leaner and still delicious. You can also use chicken or pork, depending on what you like. For a seafood twist, try shrimp or crab. Each choice brings a unique flavor to your crunchwrap. You can change the flavor to match your mood. Want it spicy? Use jalapeños or a hotter salsa. Try adding lime juice for a tangy twist. For a sweeter taste, mix in mango salsa. Each addition makes your crunchwrap fun and unique. Don't be afraid to experiment! After you enjoy your Keto Crunchwrap Supreme, you may have some left. To store leftovers, place them in an airtight container. Keep the crunchwrap in the fridge for up to three days. If you want to keep it longer, consider freezing. When you're ready to eat your leftovers, reheating is simple. Use a skillet for the best results. Heat the skillet over medium-low heat. Place the crunchwrap in the skillet, seam side down. Cook for about 3-4 minutes on each side. This will help it stay crispy. You can also use a microwave, but it may not stay crunchy. Freezing is a great way to save your Keto Crunchwrap Supreme for later. Wrap each crunchwrap in plastic wrap. Then, place them in a freezer bag. They can stay in the freezer for up to a month. When you are ready to eat, let it thaw in the fridge overnight before reheating. Yes, this recipe is keto-friendly. It uses lettuce instead of a tortilla, which cuts carbs. The ground beef, cheese, and avocado provide healthy fats and protein. You can enjoy this dish without breaking your keto diet. Absolutely! You can replace the ground beef with a mix of beans or lentils. Tofu or tempeh also works well for a protein boost. Just season them like the meat for great flavor. You can still enjoy all the toppings too! Some great sides include a fresh salad or cauliflower rice. You can also serve guacamole or extra salsa for dipping. Pick sides that keep your meal low-carb and delicious. This Keto Crunchwrap Supreme has around 500 calories per serving. The calories may change based on your toppings and meat choice. Always check your specific ingredients to get an exact count. This blog post covered how to make a delicious Crunchwrap. We discussed essential ingredients and low-carb alternatives. I shared step-by-step instructions for preparing the meat filling and assembling the wrap. You learned tips for getting the perfect texture and flavor. Try different variations for everyone, including vegetarian options. Store leftovers safely for later enjoyment. Whether you seek a tasty meal or a fun cooking project, this Crunchwrap has you covered. Enjoy experimenting with your flavors and toppings!

Keto Crunchwrap Supreme

A delicious low-carb wrap filled with seasoned meat, cheese, and fresh toppings, all wrapped in crunchy lettuce.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 2
Calories 400 kcal

Ingredients
  

  • 4 large lettuce leaves (Romaine or Iceberg)
  • 1 lb ground beef (or ground turkey)
  • 1 teaspoon taco seasoning
  • 1 cup shredded cheddar cheese
  • 1 ripe avocado, sliced
  • ½ cup diced tomatoes
  • ¼ cup sour cream (or Greek yogurt)
  • ¼ cup salsa
  • 1-2 tablespoons olive oil
  • to taste salt and pepper

Instructions
 

  • In a skillet, drizzle 1-2 tablespoons of olive oil and heat over medium heat. Once hot, add the ground beef (or turkey) to the skillet. Cook, breaking the meat apart with a spatula until it is uniformly browned. Drain any excess fat to keep the dish light.
  • Stir in the taco seasoning along with salt and pepper to your taste. If the mixture seems dry, add a splash of water (around 1-2 tablespoons) to help the seasoning adhere. Allow it to cook for an additional 2 minutes, ensuring the meat is well mixed with the seasonings. Remove from heat and set aside.
  • Take a large lettuce leaf and lay it flat on a plate. In the center of the leaf, spoon a generous portion of the seasoned meat mixture. Layer on the shredded cheddar cheese, followed by slices of avocado, diced tomatoes, and a dollop of sour cream.
  • To assemble the crunchwrap, gently fold the edges of the lettuce leaf toward the center, tucking them over the filling to create a closed pocket. It may not be perfect, but aim for a tight seal to hold all the goodness inside.
  • In the same skillet, add a bit more olive oil, about 1 tablespoon, and heat on medium-low. Carefully place the folded crunchwrap seam-side down in the skillet and cook for 2-3 minutes until the bottom is crispy and golden. Using a spatula, carefully flip the crunchwrap and cook the other side for an additional 2-3 minutes.
  • Once both sides are golden and crispy, remove the crunchwrap from the skillet. Allow it to cool slightly before cutting it in half to reveal the layered filling inside. Serve immediately with salsa on the side for dipping.

Notes

For an appealing presentation, serve the crunchwrap cut in half on a brightly colored plate. Add a small bowl of salsa alongside and garnish with extra avocado slices for a splash of freshness and color.
Keyword healthy, keto, low carb, wrap