Preparation Time: 25 minutes
Cook Time: 20 minutes
Serves: 4
Only 10 grams of net carbs per servingO

Beef Mixture:

1 ground beef (NOTE: you can substitute beef for chicken, lamb. For vegan/vegetarians feel free to use tofu or beyond meat)
1/2 teaspoon of ground cumin
1 teaspoon of chili powder
1/2 teaspoon of low carb sugar (or just plain sugar)
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
Salt/Pepper for taste

Other Ingredients:

4 low carb flat breads (NOTE: See link where you can purchase this online. If you are unable to get this type of bread, or would prefer to not do low carb, you can substitute for 8 large flour tortillas instead

Cook ground beef in a frying pan over medium heat. Make sure to add all spices and seasoning from the ground beef mixture listed above.
While it is cooking you will need to break up the meat with either a wooded spoon or spatula until it is no longer pink and thoroughly cooked. Should take about 10 minutes (NOTE: for vegan/vegetarian options please read package directions on how to properly cook the meat alternatives).
Once done please drain fat and wipe the frying pan clean to be used later.
To build the Crunchwrap, first lay down flat on a cutting board the low carb flat bread (or tortilla wrap).
Next add a scoop of the ground beef and place in the center of the flat bread.
Then spread a tablespoon of the sour cream and top with the shredded lettuce, tomatoes and cheese.
You will then want to tightly fold the edges of the flat bread towards the center, creating pleats.
Next you will need to quickly flip over the Crunchwrap so that the pleats are at the bottom and facing down towards the cutting board.
Add 1 tablespoon of cooking oil to the frying pan (at medium to high heat) and place the Crunchwrap seam-side down.
Cook until the flat bread is golden brown (about 1 to 2 minutes per side). Repeat with remaining flat breads.
Once golden brown carefully take Crunchwrap off frying pan and place on cutting board. Cut down the center and Enjoy!