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High Protein Keto Crunchwraps

High Protein Keto Crunchwraps - recipe card
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These high-protein keto crunchwraps deliver all the crispy, cheesy satisfaction of the fast-food classic, but with a fraction of the carbs. A savory filling of seasoned ground beef, melted mozzarella, and crisp lettuce is sealed inside a low-carb tortilla and toasted until golden and shatteringly crisp. Each wrap packs over 40 grams of protein, making it a perfect weeknight dinner or post-workout meal.

Ingredients

Scale
  • 4 low-carb flour tortillas (burrito size, ~8 inches), high in fiber, e.g., Mission Carb Balance
  • 4 low-carb tortillas (tostada size, ~6 inches), for the inner layer
  • 1 lb (450g) lean ground beef (93% lean)
  • 1 tbsp olive oil
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup water
  • 1 cup full-fat shredded mozzarella cheese (4 oz / 115g)
  • 1 cup shredded romaine lettuce, thin strips
  • 1/2 cup sour cream (full-fat, for serving, optional)
  • 2 tbsp avocado oil or olive oil, for searing (or as needed)

Instructions

  1. Prepare the ground beef filling: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the onion and sauté until translucent, about 3 minutes, stirring occasionally to avoid browning. Add the garlic and cook for 30 seconds until fragrant, stirring constantly.
  2. Add the ground beef to the skillet. Break it apart with a wooden spoon into small crumbles. Cook over medium-high heat until the beef is browned and no longer pink, about 5-7 minutes. If there is excess fat, drain it off (though lean beef should not produce much).
  3. Stir in the tomato paste, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute to toast the spices and deepen their flavor. Add the water and scrape up any browned bits from the bottom of the pan. Simmer over medium heat until the liquid has mostly evaporated and the mixture is thick and saucy, about 3-4 minutes. Remove from heat and set aside to cool slightly.
  4. Assemble the crunchwraps: Lay one large burrito-size tortilla on a clean work surface. Place one tostada-size tortilla in the center of the large tortilla. Spoon 1/4 of the beef mixture (about 4 oz/115g) onto the tostada tortilla, spreading it into a flat, even layer, leaving a 1-inch border around the edges.
  5. Sprinkle 1/4 cup of shredded mozzarella evenly over the beef. Top with a generous handful of shredded lettuce (about 1/4 cup). If using, add a dollop of sour cream (about 2 tbsp) in the center.
  6. Fold the edges of the large tortilla up and over the filling, one section at a time, to create a hexagon shape. Work gently to avoid tearing. Pleat and crimp the edges as needed. Repeat with the remaining tortillas and filling.
  7. Heat a large nonstick skillet or cast-iron skillet over medium heat. Add about 1/2 tbsp of avocado oil or olive oil to the skillet, tilting to coat the bottom. The pan is ready when the oil shimmers and a test piece of tortilla sizzles gently.
  8. Place one crunchwrap in the skillet, folded-side down. Cook for 3-4 minutes, or until the bottom is golden brown and crispy. Use a spatula to press down lightly for even browning. Carefully flip and cook the other side for another 3-4 minutes, until golden and the cheese is melted. Transfer to a plate and repeat with remaining wraps, adding more oil as needed.
  9. Let the crunchwraps rest for 2-3 minutes before serving. This allows the cheese to set and prevents the filling from sliding out when cut. Serve whole or cut in half to show the layers.
  10. For a more uniform crisp, you can finish the crunchwraps in a 375°F (190°C) oven for 5 minutes after searing, but stovetop alone yields an excellent crispy exterior.
  11. To reheat leftovers, place in a 350°F (175°C) oven for 5-7 minutes, or in an air fryer at 350°F for 3-4 minutes, until hot and crispy. Avoid microwaving as it will soggy the tortillas.

Notes

Storage: Keep assembled but uncooked crunchwraps wrapped in plastic wrap in the refrigerator for up to 2 days. Cook directly from chilled, adding 1-2 minutes to the cooking time. Freezing: Freeze uncooked crunchwraps in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Cook from frozen over medium-low heat, covered, for 5 minutes per side, then uncover and increase heat to medium-high to crisp. To boost protein further, add a layer of cooked, crumbled chicken or turkey instead of beef, or mix in some low-fat cottage cheese into the beef mixture (reduce water accordingly). For a spicier kick, add a few slices of jalapeño to the filling.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-keto-crunchwraps-recipe-2/