Description
This Delicious Keto Crunchwraps recipe offers a guilt-free indulgence with low-carb tortillas, seasoned ground beef, and a creamy cheese sauce. Perfect for a satisfying keto-friendly meal that’s packed with flavor and easy to prepare.
Ingredients
Scale
Cheese Sauce
- 2 tablespoons Unsalted Butter
- 4 ounces Cream Cheese
- 1/4 cup Heavy Whipping Cream
- 1 cup Shredded Cheddar Cheese
Filling
- 1 pound Ground Beef
- 2 tablespoons Taco Seasoning
Wrap
- 4 pieces Low-Carb Tortillas
- 1 cup Sour Cream
Toppings & Garnishes
- 1 cup Lettuce, shredded
- 1 medium Tomato, diced
- 1 cup Extra Cheddar Cheese
- 1/4 cup Cilantro
- 1/2 cup Jalapeño Slices (optional)
For Cooking
- 1 tablespoon Olive Oil
Instructions
- Cheese Sauce Preparation: Melt 2 tablespoons of unsalted butter in a saucepan over medium heat. Add 4 ounces of cream cheese and 1/4 cup of heavy whipping cream, whisking continuously until the mixture is smooth. Stir in 1 cup of shredded cheddar cheese until fully melted and combined.
- Beef Cooking: Heat a skillet over medium-high heat and add 1 pound of ground beef. Break it apart with a spatula and cook for 7 minutes until browned. Drain any excess fat, then stir in 2 tablespoons of taco seasoning until evenly coated.
- Tortillas Crisping: In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Fry each low-carb tortilla for 2 minutes until golden and slightly crisp. Remove and drain on paper towels to remove excess oil.
- Crunchwrap Assembly: Lay one large crispy tortilla flat. Spread the seasoned beef mixture in the center, pour warm cheese sauce over the beef, then place a smaller tortilla on top. Add dollops of sour cream, shredded lettuce, diced tomatoes, and extra cheddar cheese over the smaller tortilla.
- Crunchwrap Cooking: Fold the edges of the large tortilla over the filling to create a sealed wrap with the seam underneath. Heat the skillet again with a little olive oil and place the folded Crunchwrap seam-side down. Cook for 4 minutes on each side, pressing gently to seal and brown evenly.
- Serving: Remove the Crunchwraps from the skillet and let them rest for 1 minute. Cut each in half and serve warm, topped with fresh cilantro and optional jalapeño slices for added spice.
Notes
- Keep the cheese sauce warm while assembling to make spreading easier and prevent clumping.
- Avoid overfilling the Crunchwrap to prevent leaks and make folding easier.
- For a dairy-free version, substitute cream cheese and heavy cream with coconut-based alternatives.
- Use low-sodium taco seasoning to control salt content if desired.
- Serve immediately for best texture; reheating may soften the crispy tortilla.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 120 mg
