Uploaded May 2026 | Updated September 2026, 1 week ago
This crunchwrap features seasoned beef, cheese, and creamy sauce all wrapped in crisp iceberg lettuce and seared in butter for that golden, satisfying crunch.
Ingredients
6 oz ground beef
1 Tbsp butter or tallow (for cooking)
½ tsp chili powder
¼ tsp garlic powder
¼ tsp cumin
Salt and pepper, to taste
For the Crunchwrap Filling:
¼ cup shredded cheddar cheese
2 Tbsp sour cream
1 Tbsp salsa or chopped tomatoes
1 Tbsp chopped pickled jalapeños (optional, for kick)
1 large iceberg lettuce leaf (or use 2 overlapping leaves for durability)
To Finish:
1 tsp olive oil (for finishing)
Optional: chopped cilantro or green onions for garnish
Macronutrients
(makes 1 serving)
Protein: 42g
Fat: 45g
Carbs: 4g
Preparation
Heat butter or tallow in a skillet over medium-high heat. Add ground beef, breaking it up as it cooks. Season with chili powder, cumin, garlic powder, salt, and pepper. Cook until fully browned and no longer pink. Set aside to cool slightly.
Lay the iceberg lettuce leaf flat. In the center, layer: cooked beef, shredded cheddar, sour cream, salsa or chopped tomato, and (Optional) pickled jalapeños.
Carefully fold the sides of the lettuce inward over the filling like a burrito or wrap. If the leaf is too thin, use a second leaf to reinforce the base.
Place on a plate, drizzle lightly with olive oil, and garnish with herbs if desired. Eat immediately for the best texture.
This crunchwrap features seasoned beef, cheese, and creamy sauce all wrapped in crisp iceberg lettuce and seared in butter for that golden, satisfying crunch.
Ingredients
6 oz ground beef
1 Tbsp butter or tallow (for cooking)
½ tsp chili powder
¼ tsp garlic powder
¼ tsp cumin
Salt and pepper, to taste
For the Crunchwrap Filling:
¼ cup shredded cheddar cheese
2 Tbsp sour cream
1 Tbsp salsa or chopped tomatoes
1 Tbsp chopped pickled jalapeños (optional, for kick)
1 large iceberg lettuce leaf (or use 2 overlapping leaves for durability)
To Finish:
1 tsp olive oil (for finishing)
Optional: chopped cilantro or green onions for garnish
Macronutrients
(makes 1 serving)
Protein: 42g
Fat: 45g
Carbs: 4g
Preparation
Heat butter or tallow in a skillet over medium-high heat. Add ground beef, breaking it up as it cooks. Season with chili powder, cumin, garlic powder, salt, and pepper. Cook until fully browned and no longer pink. Set aside to cool slightly.
Lay the iceberg lettuce leaf flat. In the center, layer: cooked beef, shredded cheddar, sour cream, salsa or chopped tomato, and (Optional) pickled jalapeños.
Carefully fold the sides of the lettuce inward over the filling like a burrito or wrap. If the leaf is too thin, use a second leaf to reinforce the base.
Place on a plate, drizzle lightly with olive oil, and garnish with herbs if desired. Eat immediately for the best texture.
