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Keto Big Mac Crunchwrap

Keto Big Mac Crunchwrap
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Enjoy our delicious Keto Big Mac Crunchwrap with just 8.9g net carbs! Try this easy recipe today for a satisfying meal that’s full of flavor!

Ingredients

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  • 1/2 cup mayonnaise
  • 2 tablespoons no sugar added ketchup
  • 1 tablespoon vinegar (white or apple cider)
  • 1 tablespoon minced dill pickle or relish
  • 1 teaspoon sugar free sweetener
  • 1 teaspoon finely diced onion
  • salt & pepper to taste
  • 1/2 cup + 2 1/2 tablespoons almond flour
  • 1 tablespoon unflavored protein powder
  • 1/2 tablespoon xanthan gum
  • 1/4 teaspoon salt
  • 3 tablespoons water
  • avocado oil, for frying
  • 1 pound ground beef
  • 4 large (~10 in.) low-carb tortillas
  • 8 slices American cheese
  • 2 tablespoons finely diced onion
  • 3 tablespoons minced dill pickle or relish
  • 1/2 cup shredded lettuce

Instructions

  1. In a small bowl, combine mayonnaise, ketchup, vinegar, minced dill pickle or relish, sugar free sweetener, and minced onion. Add salt and pepper to taste. Set aside or refrigerate until ready to use.
  2. In another bowl, whisk together almond flour, protein powder, xanthan gum, and salt. Stir in hot water until a dough ball forms. Divide the dough into 4 equal balls.
  3. Using a tortilla press or rolling pin, place each ball of dough between two parchment circles and press or roll out into thin circles. In a medium skillet, heat enough avocado oil over medium heat until hot. Peel off parchment paper from each side and place in oil. Fry each tortilla for 2–3 minutes on one side until golden brown; flip and cook another 1–3 minutes on the other side until hardened. Remove from oil and let drain on paper towels.
  4. Divide ground beef into 8 equal-sized balls. Using a tortilla press or rolling pin, flatten each ball between parchment circles into thin patties. Cook each patty in a non-stick skillet over medium-high heat for about 1–2 minutes on one side until lightly charred; season with salt before flipping and cook another minute on the other side. Remove from skillet and drain on paper towels.
  5. On each large tortilla, layer with one slice of American cheese followed by one beef patty. Spread one teaspoon of special sauce on top of the patty. Add half a teaspoon of minced onions and one teaspoon of minced pickles or relish along with one tablespoon of shredded lettuce.
  6. Place a crispy tostada shell over the toppings followed by another beef patty. Repeat spreading one teaspoon of special sauce on top along with half a teaspoon of onions, one teaspoon of minced pickles or relish, and additional shredded lettuce before topping with another slice of American cheese.
  7. Place a small soft tortilla over all layers. Fold in the edges of the larger tortilla around it to encase all fillings securely.
  8. Spray a medium skillet with cooking spray and heat over medium heat. Place seam-side down into the skillet; press down gently to keep contents inside while cooking for about 2–3 minutes until golden brown. Flip carefully and cook on the other side for another 2–3 minutes until brown all over. Cut in half and serve warm!

Nutrition

Find it online: https://teffrecipes.com/keto-big-mac-crunchwrap/

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