Keto Beef Nori Crunch Wrap
How to Make It
Step 1
Heat the olive oil in a pan over medium-high heat on a stove. Once the oil is hot, break up the ground beef in the pan. Season the beef with salt, pepper, cumin, onion powder, garlic powder, and paprika. Cook the beef as you break it up into crumbly pieces until the beef is browned and crispy on the outside. If you prefer your ground beef either just done or cooked to a crisp, you can cook the beef to your liking.
Step 2
Sprinkle the cheddar cheese over the hot beef and let it sit undisturbed until it’s melted. Leave the cheesy beef in the pan set aside off the heat to cool. Meanwhile, chop your lettuce and set it aside. Take a sheet of nori roasted seaweed and lay it on your serving plate. Use a pair of kitchen scissors to cut a slit from the bottom-center of the sheet up to the middle of the sheet. Visualize the nori sheet in 4 equal sections.
Step 3
In the bottom-left section of the nori, spread the sour cream. In the top-left section, arrange the cheesy ground beef. In the top-right section, arrange the diced tomato and chilis. In the bottom-right section, arrange the chopped lettuce. To fold the crunch wrap, pull the section with sour cream up and over the cheesy ground beef. Fold the top-left section over the top-right section. Then fold the crunch wrap over the bottom-right section to complete the meal. Enjoy as a warm hand-held wrap.
Ingredients
- Olive Or Extra Virgin Olive Oil – 0.25 tsp
- Ground beef – 4 oz
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Cumin, ground – 0.25 tsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.13 tsp
- Paprika – 0.25 tsp
- Cheddar cheese – 0.13 cup, shredded
- Lettuce – 0.25 oz
- Laver (nori), dried – 1 sheet
- Sour cream – 1 tsp
- Canned Diced Tomatoes & Green Chilies – 0.5 oz