Ingredients
Taco Meat
- 1 lb ground beef
- 1 tbsp avocado oil or olive oil
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp dried oregano
- ½ tsp paprika
- 1 ½ tsp cumin
- 1 tsp salt
- ⅓ cup water
Tortillas
- 4 burrito sized tortillas (I use Siete Foods)
- 8 cassava or almond flour tortillas, separated (I use Siete Foods)
- 4 tsp avocado oil or olive oil (1 tsp for each Crunch Wrap)
Fillings
- tomatoes or salsa
- shredded lettuce
- diced white onion
- dairy free sour cream or Greek yogurt
Instructions
- Prepare the taco meat: Heat 1 tablespoon of avocado or olive oil in a skillet over medium heat. Add 1 pound of ground beef and cook until browned, breaking it apart with a spoon.
- Add seasonings: Stir in 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon dried oregano, ½ teaspoon paprika, 1 ½ teaspoons cumin, and 1 teaspoon salt. Mix well to combine all the spices evenly with the meat.
- Simmer with water: Pour in ⅓ cup water and stir to incorporate. Reduce heat to low and let simmer for 5-7 minutes until the flavors meld and the mixture thickens slightly.
- Prepare tortillas: Separate the 8 cassava or almond flour tortillas and lay out the 4 large burrito size tortillas. These will be used to assemble the crunch wraps.
- Assemble the Crunch Wraps: Place one large burrito tortilla on a clean surface. Spread taco meat in the center, then add fresh tomatoes or salsa, shredded lettuce, diced white onion, and a dollop of dairy free sour cream or Greek yogurt.
- Add the crunch layer: On top of the fillings, place two cassava or almond flour tortillas to add the desired crunch inside the wrap.
- Fold the tortilla: Carefully fold the edges of the large burrito tortilla over the fillings to create a sealed wrap. Press gently to secure.
- Cook the Crunch Wrap: Heat 1 teaspoon of avocado or olive oil in a skillet over medium heat. Place the folded crunch wrap seam side down and cook for 2-3 minutes until golden brown and crispy. Flip and cook the other side for another 2-3 minutes.
- Serve: Remove from skillet, let cool slightly, then slice in half if desired and serve immediately.
Notes
- Use cassava or almond flour tortillas for a gluten-free option.
- Substitute ground beef with ground turkey or plant-based protein for a different variation.
- For a spicier kick, add chopped jalapeños or hot sauce to the fillings.
- Cooking the wrap over medium heat ensures a crispy exterior without burning.
- Greek yogurt can be used instead of dairy free sour cream for added protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten Free