Description
This viral keto crunchwrap delivers a golden, crispy exterior with layers of seasoned beef, melted cheese, creamy sauce, and fresh toppings — all wrapped in a low-carb egg-based shell. High in protein and perfect for meal prep, it satisfies cravings without breaking ketosis.
Ingredients
Scale
- 3 large eggs
- 1 cup shredded mozzarella cheese
- 2 tablespoons cream cheese
- 1 pound ground beef (80/20)
- 1 1/2 tablespoons taco seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sugar-free salsa
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 small low-carb tortilla or keto cheese crisp (for crunch layer)
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1 avocado, sliced
- 1 tablespoon olive oil
- Hot sauce to taste (optional)
Instructions
- Whisk eggs, mozzarella, and cream cheese until mostly smooth.
- Heat a non-stick skillet over medium-low heat and lightly grease with olive oil.
- Pour half the egg mixture into the skillet and spread into a thin 8–10 inch circle.
- Cook 2–3 minutes until set and lightly golden, flip and cook 1–2 minutes more. Repeat to make a second wrap.
- In a separate skillet, cook ground beef over medium heat for 6–8 minutes until browned. Drain excess grease if needed.
- Stir in taco seasoning, salt, pepper, and 2–3 tablespoons water. Simmer 2–3 minutes until thickened.
- Place one egg wrap flat. Layer seasoned beef, cheddar, sour cream, salsa, crunch layer, lettuce, tomatoes, and avocado in the center.
- Fold edges inward to form a hexagon shape.
- Heat skillet with olive oil and place crunchwrap seam-side down. Cook 3–4 minutes until golden and crisp.
- Flip and cook another 2–3 minutes until crispy and cheese melts.
- Rest 2–3 minutes, slice in half, and serve.
Notes
- Do not overfill to prevent tearing.
- Let egg wraps cool slightly before assembling for easier folding.
- Reheat in skillet or air fryer for best crisp texture.
- Store refrigerated up to 4 days without fresh lettuce and tomatoes for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 460
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 245 mg