Low-carb crunchwraps filled with seasoned beef, cheese, and a crispy tostada shell. A keto-friendly twist on a fast-food favorite.

1 lb

1 tbsp

1 cup

4 large

4 pieces

1/2 cup

1/4 cup

2, diced

1/4 cup

1 tbsp

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Cook the Beef: Heat a skillet, cook ground beef, add taco seasoning, and simmer.
Prepare Mayo: Mix mayonnaise and lime juice in a bowl.
Warm Tortillas: Heat tortillas in the microwave.
Assemble Crunchwraps: Fill tortillas with beef, cheese shell, sour cream, mayo sauce, lettuce, tomatoes, and cheddar. Fold and seal.
Cook Crunchwraps: Brown in a skillet, flip, and cook until crispy.

Store components separately for best results: cooked beef up to 4 days, cheese shells at room temperature up to 3 days.
Reheat cooked crunchwraps in a dry skillet or air fryer at 350°F for best crispiness.
Can substitute ground turkey or chicken for beef.