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To make Keto Crunchwrap Supremes, gather these main ingredients: - 4 large lettuce leaves (butter or romaine) - 1 cup cooked ground beef or turkey - 1/2 cup shredded cheddar cheese - 1/2 cup sour cream or Greek yogurt - 1/2 large avocado, sliced - 1/4 cup diced tomatoes - 1/4 cup diced onions (optional) - 1/4 cup sliced jalapeños (optional) - 1 teaspoon taco seasoning - Olive oil spray or coconut oil (for cooking) - Salt and pepper to taste These ingredients come together to create a tasty crunchwrap that fits your keto diet. Want to switch things up? Here are some low-carb alternatives for your toppings: - Use shredded lettuce instead of tomatoes for more crunch. - Swap avocado for a creamy guacamole for added flavor. - Try a different cheese, like pepper jack, for a spicy kick. - Replace sour cream with cottage cheese for a protein boost. - Add sliced radishes for a fresh, crunchy taste. These swaps keep your crunchwrap low in carbs while adding new tastes. Seasoning is key to a delicious crunchwrap. Here are some ideas: - Use chili powder for extra heat. - Add cumin for a warm, earthy flavor. - Sprinkle garlic powder for a savory touch. - Mix in smoked paprika for a nice smoky flavor. - Experiment with fresh herbs like cilantro for brightness. These seasonings will enhance your crunchwrap, making it even more flavorful! {{ingredient_image_1}} To start, gather your cooked ground beef or turkey. In a skillet, heat it over medium heat. Sprinkle taco seasoning on the meat. Mix well to coat the meat. Cook for 2-3 minutes until warm. Add salt and pepper to taste. This simple step packs your filling with flavor. Grab a large lettuce leaf. Lay it flat on a cutting board. Spoon the seasoned meat mixture into the center. Next, add a handful of shredded cheddar cheese. Top it with a dollop of sour cream or Greek yogurt. Layer on sliced avocado, diced tomatoes, and onions, if you like. For a kick, add sliced jalapeños. Now comes the fun part. Carefully lift the edges of the lettuce leaf to the center. Make folds to cover the filling. Ensure everything is well tucked in. This will keep your fillings safe and snug. Heat a non-stick skillet over medium heat. Lightly spray it with olive oil or coconut oil. Place your folded crunchwrap seam side down in the skillet. Cook for 3-4 minutes until golden brown and crispy. Flip it over carefully and cook for another 2-3 minutes. Once both sides are crispy and brown, remove the crunchwrap from the skillet. Cut it in half to show off the layers. Enjoy your delicious creation right away! To fold the crunchwrap, start with a flat lettuce leaf. Place your filling in the center. Use a spoonful of meat and layer with cheese, sour cream, and veggies. Lift the edges of the leaf toward the middle. Tuck in the sides well. This keeps the filling from spilling out. Make sure it’s tight and secure. For crispy edges, heat your skillet to medium. Use olive oil or coconut oil spray on the pan. Cook the crunchwrap seam side down first. This helps seal it as it cooks. After 3-4 minutes, flip it gently. Cook the other side for 2-3 minutes until both sides are golden brown. You can swap ingredients to suit your taste. Instead of beef or turkey, try cooked chicken. For cheese, use pepper jack for a kick. Greek yogurt can replace sour cream for a tangy flavor. If you want more veggies, add spinach or bell peppers. Use low-carb tortillas instead of lettuce if you prefer. Pro Tips Choose the Right Lettuce: Butter lettuce is more pliable and holds together better than romaine, making it an excellent choice for wraps. Customize Your Fillings: Feel free to add or substitute your favorite low-carb ingredients like bell peppers, olives, or shredded chicken for variety. Get Crispy with Care: Ensure your skillet is properly heated before adding the crunchwrap, as this helps achieve a golden, crispy exterior. Experiment with Seasonings: Enhance the flavor by using different spices such as cumin, paprika, or a hot sauce of your choice in the meat mixture. {{image_2}} You can make a tasty vegetarian crunchwrap with simple swaps. Start with the same large lettuce leaves. For the filling, choose cooked cauliflower rice or black beans. These add great texture and protein. Top with shredded cheese, avocado, and diced tomatoes. Feel free to add your favorite veggies, like bell peppers or zucchini. This version is filling and packed with flavor. If you want some heat, spice up your crunchwrap. Use seasoned ground beef or turkey, adding extra jalapeños or hot sauce. Try a pepper jack cheese instead of cheddar for more kick. You can also mix in some diced green chilies for added flavor. This spicy crunchwrap will wake up your taste buds! For a quick meal, you can make a cold version. Skip the cooking step and use pre-cooked chicken or turkey. Layer the lettuce leaves with cold meats, cheese, and fresh veggies. Add a dollop of Greek yogurt or cold sour cream. This wrap is great for lunch or a snack. It's healthy and easy to pack! To store leftover crunchwraps, let them cool down first. Wrap each crunchwrap in plastic wrap or foil. Place them in an airtight container. This helps keep them fresh. Store in the fridge for up to three days. When you’re ready to eat your crunchwraps again, reheat them for the best taste. You can use a skillet or an oven. For a skillet, heat over medium. Place the crunchwrap seam side down. Cook for about 2-3 minutes on each side. For an oven, preheat to 350°F (175°C). Bake for 10-15 minutes until warm and crispy. If you want to save crunchwraps for later, freezing is a great option. Wrap each crunchwrap tightly in plastic wrap. Then, place them in a freezer-safe bag. This keeps them safe from freezer burn. They can last in the freezer for up to a month. When you’re ready to eat, thaw in the fridge overnight before reheating. A Keto Crunchwrap is a low-carb twist on a popular fast food item. Instead of a flour tortilla, we use large lettuce leaves. This wraps up tasty fillings like seasoned meat, cheese, and fresh veggies. The crunch comes from pan-frying it until golden brown. It's a fun and easy meal that fits a keto diet. Yes, you can use different proteins in your Keto Crunchwrap. Ground turkey or chicken works great. If you're not into meat, try black beans or tofu for a tasty vegetarian option. Just remember to season them well. This keeps your crunchwrap full of flavor. A Keto Crunchwrap Supreme has about 7 grams of carbs per serving. This depends on the exact ingredients you use. The lettuce leaves are very low in carbs. The filling adds some carbs, mainly from the cheese and vegetables. Always check your specific ingredients to get the right count. You learned how to create a tasty Keto Crunchwrap Supreme with great ingredients. We covered filling prep, assembly, and cooking steps. You now have tips for perfect folding and crispy edges, plus delicious variations like vegetarian and spicy options. Remember to store leftovers properly and reheat for the best taste. This recipe is fun and flexible, making it a great choice for any meal. Enjoy your cooking and get creative with this meal. Dive into keto dining with ease and flavor!

Keto Crunchwrap Supremes

A low-carb twist on the classic crunchwrap, filled with seasoned meat and fresh toppings.
Print Recipe Pin Recipe
Course Main Course
Cuisine Keto
Servings 2
Calories 400 kcal

Ingredients
  

  • 4 large lettuce leaves (butter or romaine)
  • 1 cup cooked ground beef or turkey
  • 1 2 shredded cheddar cheese
  • 1 2 sour cream or Greek yogurt
  • 1 2 large avocado, sliced
  • 1 4 cup diced tomatoes
  • 1 4 cup diced onions (optional)
  • 1 4 cup sliced jalapeños (optional)
  • 1 teaspoon taco seasoning
  • 1 spray olive oil or coconut oil (for cooking)
  • to taste salt and pepper

Instructions
 

  • Prepare the Filling: In a skillet over medium heat, add the cooked ground beef or turkey. Sprinkle the taco seasoning over it and mix well. Cook for another 2-3 minutes until heated through. Season with salt and pepper as desired.
  • Assemble the Crunchwrap: Take a large lettuce leaf and lay it flat on a cutting board. Start with a spoonful of the seasoned meat mixture in the center.
  • Layer the Toppings: Add a handful of shredded cheese over the meat, followed by a dollop of sour cream, some sliced avocado, diced tomatoes, onions, and jalapeños.
  • Fold the Wrap: Carefully lift the edges of the lettuce leaf to the center, creating folds around the fillings. Make sure everything is securely tucked in and the filling is well-covered.
  • Cook the Crunchwrap: Heat a non-stick skillet over medium heat and spray lightly with olive oil or coconut oil. Place the folded crunchwrap seam side down in the skillet. Cook for about 3-4 minutes until golden brown and crispy, then carefully flip it over to the other side to cook for an additional 2-3 minutes.
  • Serve: Once crispy and golden brown on both sides, remove from the skillet. Cut in half to reveal the layers, and serve immediately.

Notes

Feel free to customize the toppings based on your preference.
Keyword crunchwrap, keto, low-carb, taco