Keto Crunch Wrap

Ingredients:

• For the “Tortilla” Wraps:
  • 4 large eggs
  • 2 cups shredded mozzarella cheese
  • 2 tbsp almond flour
  • 1 tbsp coconut flour
  • 1/2 tsp baking powder
• For the Filling:
  • 1 lb ground beef
  • 1 tbsp taco seasoning (ensure it’s sugar-free)
  • 1/2 cup water
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup guacamole
  • 1/2 cup shredded lettuce
  • 1/4 cup diced tomatoes
  • 1/4 cup sliced black olives (optional)
• For the Crunch:
  • 1 cup pork rinds (crushed)

Instructions:

1. Prepare the “Tortilla” Wraps:
   • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • In a bowl, whisk the eggs. Add the shredded mozzarella, almond flour, coconut flour, and baking powder. Mix well until a dough forms.
   • Divide the dough into 4 equal parts. Place each part on the baking sheet and press into a thin, circular shape (about 6-8 inches in diameter).
   • Bake for 10-12 minutes until the wraps are firm and lightly golden. Let them cool slightly.
2. Prepare the Filling:
   • In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
   • Add the taco seasoning and water to the beef. Simmer for 5-7 minutes until the water evaporates and the beef is well-coated with seasoning.
3. Assemble the Crunch Wrap:
   • Place one “tortilla” wrap on a clean surface. Spread a spoonful of the ground beef mixture in the center.
   • Add a layer of shredded cheddar cheese, followed by a layer of crushed pork rinds for crunch.
   • Top with a dollop of sour cream, guacamole, shredded lettuce, diced tomatoes, and black olives (if using).
   • Fold the edges of the wrap towards the center, creating a sealed circular wrap. Repeat with the remaining wraps and filling.
4. Cook the Crunch Wraps:
   • Heat a large skillet over medium heat and lightly grease with cooking spray or a bit of oil.
   • Place the assembled crunch wraps seam-side down in the skillet. Cook for 2-3 minutes on each side until golden brown and crispy.
5. Serve:
   • Remove the wraps from the skillet and let them cool for a minute. Slice in half and serve immediately.