High-Protein Cheeseburger Egg Rolls (Low-Carb Taquitos)
Cheeseburger Egg Rolls
Crisp baked wraps stuffed with beef, green pepper, and melted cheese – diner flavor, 40 minutes
These are cheeseburgers you can hold. Browned beef, diced green pepper, and a cream-cheese cheddar mix get rolled in low-carb wraps, then baked until the outside blisters gold. Serve with a small cup of sugar-free ketchup.
About 40 minutes start to plate. The filling should be thick, not juicy, or the wraps split.
Bake: 16-18
Why you’ll love these rolls
- 22g protein per roll – snack or dinner, not filler
- Only 4g net carbs with low-carb wraps
- About 40 minutes, one skillet plus a sheet pan
- Beef, pepper, and melted cheese in every bite
- Crisp outside without a deep fryer
- Reheat well in the oven or air fryer
Health notes
- High protein: Ground beef plus cheddar and cream cheese.
- Low carb: Low-carb wraps instead of wheat egg-roll skins.
- Baked, not fried: You still get a blistered gold shell.
- Pepper bulk: Green pepper adds crunch for almost no carbs.
Key element – dry filling, tight roll
Drain the beef hard. A wet filling steams the wrap and it tears. Cool the mix 5 minutes, then roll tight like a burrito: fold the sides in, then roll away from you. Seam side down on the pan is what keeps them closed.
Mary The High Protein Recipes
High-Protein Cheeseburger Egg Rolls (Low-Carb Taquitos)
- Prep20 min
- Total20 min
- Servings8 servings
- Calories210 kcal
Ingredients
Instructions
- Heat the oven. Heat oven to 400 F (205 C). Line a sheet pan with parchment. If your wraps are stiff, warm them 10 seconds so they roll without cracking.
- Brown the filling. In a skillet over medium-high, cook the beef until well browned, 6 to 7 minutes. Drain the fat. Stir in onion and green pepper 3 minutes until glossy. Mix in pickle, mustard, Worcestershire, ketchup, garlic powder, salt, and pepper.
- Melt the cheese in. Take the skillet off the heat. Stir in cream cheese and shredded cheese until the mix is thick and no longer watery. Cool 5 minutes so it does not steam the wraps.
- Roll. Place 1/8 of the filling in a line on each wrap. Fold the sides in, then roll tight. Brush the edge with beaten egg and set seam-side down on the pan. Spray or brush the tops with oil.
- Bake and rest. Bake 16 to 18 minutes, turning once, until the wraps are blistered gold. Rest 3 minutes. Finish with parsley and serve with sugar-free ketchup.
Notes & Tips
- Do not overfill. About 3 Tbsp per wrap. Extra filling bursts the seam.
- Drain the beef in a colander if it looks wet. Dry mix = crisp wrap.
- Air fryer: 375 F for 10 to 12 minutes, flip once.
- If a wrap cracks, patch it with a scrap and egg wash.
- A second turn in the last 4 minutes browns the underside.
Variations & serving ideas
- Cheese wraps: Bake shredded mozzarella into 8 thin sheets, cool, then roll. Near-zero wrap carbs.
- Turkey: Use ground turkey and add 1 tsp oil so it does not dry out.
- Spicy: Add diced jalapeno with the pepper.
- No pickle: Skip it. The green pepper still gives the crunch in the photo.
- Bacon cheeseburger: Add 4 slices cooked, crumbled bacon to the filling before you roll.
- Big Mac style: Skip the green pepper. Add extra pickle and a pinch of sesame seeds on top after baking.
- Jalapeno cheddar: Swap green pepper for jalapeno and use extra sharp cheddar.
- Air-fryer batch: Cook 4 at a time at 375 F for 10 to 12 minutes so the air can circulate.
Storage
- Refrigerator: Up to 4 days (Reheat at 375 F or in the air fryer so they crisp)
- Freezer: Up to 2 months (Freeze after baking; reheat from frozen 12 to 15 minutes)
- Unbaked: Up to 1 day (Roll, cover, refrigerate; bake 2 extra minutes)
Nutrition Facts
Per serving · makes 8 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 210 kcal |
| Total fat | 12 g |
| Sodium | 480 mg |
| Total carbohydrate | 7 g |
| Fibre | 3 g |
| Protein | 22 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Are these rolls keto-friendly?
Yes, if you use low-carb or cheese wraps. About 4g net carbs each. Regular wheat egg-roll skins jump the carbs a lot, so skip those.
Why did my wraps split?
The filling was wet or you overfilled. Drain the beef, cool the mix, and use about 3 Tbsp per wrap. Warm stiff wraps so they bend.
Can I fry them instead?
Yes. Shallow-fry in 1/2 inch oil at 350 F for 2 to 3 minutes per side. Drain on a rack. Baking is cleaner and still gold.
What wrap should I buy?
Look for egg-white wraps or tortillas with 3 to 5g net carbs each. Cheese wraps work too and drop the carbs even more.
Can I make them ahead?
Yes. Roll, cover, and refrigerate up to a day, then bake. Or bake fully and reheat in the oven so they stay crisp.
Do I have to add pickle?
No. The photo is mostly beef, green pepper, and white cheese. Pickle is optional for that diner-burger snap.
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