Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef or turkey and break it apart with a spoon. Cook until browned, then drain off any excess grease.
- Stir in the garlic powder, onion powder, chili powder, cumin, salt, and pepper. Cook for another minute, stirring constantly, until the spices are fragrant.
- Remove the skillet from the heat. Stir in the sour cream and chopped cilantro (if using) until well combined, creating a rich, creamy meat mixture.
- Lay out your low-carb tortillas on a clean surface.
- On one half of each tortilla, sprinkle a generous layer of crushed pork rinds, followed by about 2 tablespoons of shredded cheddar cheese.
- Spoon a portion of the seasoned meat mixture over the cheese and pork rind layer, spreading it evenly.
- Carefully fold the other half of the tortilla over the filling to create a semi-circle. Then, fold in the sides to enclose the filling completely, creating a rectangular parcel. *Alternatively, for a more traditional crunchwrap shape, you can fold the sides in first to create a hexagon, then fold the bottom edge up and over.*
- Heat a clean, dry skillet or griddle over medium heat. Place the assembled crunchwraps seam-side down onto the hot skillet. Cook for 3-5 minutes per side, or until golden brown and crispy, and the cheese inside is melted and gooey. You may need to press down gently with a spatula to ensure even browning and crisping.
- Remove the Keto Crunchwraps from the skillet and let them rest for a minute before slicing in half, if desired. Serve immediately with your favorite keto-friendly toppings.
Notes
Store cooled crunchwraps tightly wrapped in the refrigerator for up to 3-4 days. Reheat in a skillet or toaster oven for best results.