Directions
- 1Add ground beef to a large bowl.
- 2Season the ground beef with chili powder, cumin, and garlic powder.
- 3Break apart and mix the beef with a meat masher.
- 4Add the seasoned ground beef to a cast iron skillet.
- 5Cook the ground beef until browned.
- 6Chop the romaine lettuce.
- 7Dice the tomatoes.
- 8Add chopped parsley to the diced tomatoes and mix.
- 9Lay out large low-carb wraps on a clean surface.
- 10Spoon cooked ground beef onto the center of each large wrap.
- 11Top the beef with chopped lettuce.
- 12Add the tomato and parsley mix.
- 13Sprinkle part-skim 4-cheese blend over the toppings.
- 14Add a dollop of light sour cream.
- 15Place a small low-carb wrap on top of the fillings.
- 16Fold the edges of the large wrap over the small wrap, creating a hexagon shape.
- 17Place the folded crunchwraps into an air fryer or a cast iron skillet to cook until golden brown and crispy.
- 18Serve and enjoy.
Ingredients
- 2700 g 96% lean ground beef
- Salt
- black pepper
- Garlic powder
- Chili powder
- Cumin
- 4 tomatoes
- 1 Large Head Romaine lettuce
- 36 tbsp light sour cream
- 4.5 cups part-skim 4-cheese blend
- 18 large low-carb wraps (La Banderita)
- 18 small low-carb wraps
Equipment
large bowlmeat mashercast iron skilletcutting boardknifespoonair fryertongs
Tips
- You can freeze and use these for up to 6 months.
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