Ingredients
For the Keto :
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons melted butter or coconut oil
For the Crunch Wrap Filling:
- 1 pound ground beef or turkey1 tablespoon taco seasoning (sugar-free or homemade)
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sour cream
- 1/4 cup guacamole
- 1/4 cup salsa (check for added sugars or make your own)Instructions
- 1. Make the Keto Tortillas:
- Mix Dry Ingredients: In a bowl, combine almond flour, coconut flour, baking powder, and salt.
- Add Wet Ingredients: Add the egg and melted butter (or coconut oil). Mix until a dough forms.
- Shape Dough: Divide the dough into 4 equal portions. Roll each portion between two sheets of parchment paper into a thin circle, about 6-8 inches in diameter.
- Cook Tortillas: Heat a non-stick skillet over medium heat. Cook each tortilla for about 1-2 minutes per side, or until lightly browned and cooked through. Set aside.
- 2. Prepare the Filling:
- Cook the Meat: In a skillet over medium heat, cook the ground beef or turkey until browned and cooked through. Drain excess fat if necessary.Season Meat: Add the taco seasoning to the meat and stir to combine. Cook for another 1-2 minutes.
- 3. Assemble the Crunch Wrap:
- Layer Ingredients: On each tortilla, place a small amount of meat in the center. Top with cheese, lettuce, tomatoes, sour cream, guacamole, and salsa.
- Fold the Wrap: Fold the edges of the tortilla inward to cover the filling, creating a hexagon or round shape. You can use toothpicks to help hold it together if needed.
- 4. Cook the Crunch Wrap:
- Heat Skillet: Heat a non-stick skillet over medium heat.
- Cook Wraps: Place the assembled wraps seam-side down in the skillet. Cook for about 2-3 minutes on each side, or until crispy and golden brown.
- 5. Serve:
- Serve hot with extra salsa, guacamole, or sour cream on the side if desired.
- Enjoy your keto-friendly Crunch Wrap Supreme!