Keto Big Mac Crunchwrap

Step by Step Instructions

1. 1

   In a small bowl, combine mayonnaise, ketchup, vinegar, minced dill pickle or dill pickle relish, sugar free sweetener and minced onion. Add salt and pepper to taste. Set aside or refrigerate until ready to use.

   For this step

   • 1/2 cup mayonnaise
   • 2 tablespoons ketchup (no-sugar added)
   • 1 tablespoon vinegar (white or apple cider)
   • 1 tablespoon minced dill pickle or dill pickle relish
   • 1 teaspoon sugar free sweetener
   • 1 teaspoon finely diced onion
2. 2

   To a small bowl, whisk together almond flour, protein powder, xanthan gum and salt. Stir in hot water and mix until a dough ball forms. Divide the dough into 4 even balls.

   For this step

   • 1/2 cup + 2 1/2 tablespoons almond flour
   • 1 tablespoon unflavored zero carb protein powder
   • 1/2 tablespoon xanthan gum
   • 1/4 teaspoon salt
   • 3 tablespoons hot water
3. 3

   Using a tortilla press or a rolling pin, place a ball of dough in between two parchment circles and press or roll out to a thin circle. To a medium skillet, add enough avocado oil to fill the bottom of the skillet 1 cm from the bottom (just enough so the tortilla will submerge while frying) and heat over medium heat. Once oil is hot, peel off the parchment paper from each side and place in the oil. Press down tortilla with a spatula and let fry for 2-3 minutes or until golden brown. Flip over and fry the other side for 1-3 minutes until golden brown, hardened or almost hardened. Remove from oil and place on a paper towel lined plate to dry. Repeat with remaining shells.

   For this step

   • avocado oil
4. 4

   Divide the ground beef into 8 equal sized balls. Using a tortilla press or a rolling pin, place a ball of ground beef in between two parchment circles and press or roll out to a thin circle. Cook each thin patty in a non-stick skillet over medium-high heat. Season one side with salt. Grill on the first side for about 1-2 minutes or until the underside is lightly charred. Flip and cook the other side for 1 minute. Remove and place on a paper towel lined plate. Repeat with remaining ground beef.

   For this step

   • 1 lb ground beef
5. 5

   Add 1 slice of American cheese to a large tortilla. Followed by 1 beef patty. Spread 1 teaspoon of special sauce on top of the patty. Sprinkle on 1/2 teaspoon minced onions and 1 teaspoon of minced pickles or relish. Top with 1 tablespoon shredded lettuce.

6. 6

   Add the hard tostada shell on top of the lettuce, followed by another burger patty. Spread 1 teaspoon of special sauce on top of the patty. Sprinkle on 1/2 teaspoon minced onions, 1 teaspoon of minced pickles or relish, and 1 tablespoon shredded lettuce. Top with 1 slice of American cheese.

7. 7

   Place the small soft tortilla on top of the ingredients and fold the ends of the large tortilla to meet the small tortilla.

8. 8

   Spray a medium skillet with cooking spray and heat over medium heat. Place the crunch wrap in the skillet seam side down, press and hold down with your hand in order to keep the contents from coming out and let cook for 2-3 minutes or until it starts to brown and the seam is set (meaning your crunch wrap won’t fall open). Flip and fry the crunchwrap on the other side for 2-3 minutes or until golden brown. Cut in half and serve.