Description
This Delicious Keto Crunchwraps recipe offers a guilt-free indulgence with low-carb tortillas, a creamy cheese sauce, seasoned ground beef, and fresh toppings. Perfect for keto and low-carb diets, this crunchy, cheesy, and savory meal is made with easy-to-find ingredients and simple skillet cooking.
Ingredients
Scale
Cheese Sauce
- 2 tablespoons butter unsalted
- 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 shredded lettuce
- 1 medium tomato
- 1 cup extra cheddar cheese
- 1/4 cup cilantro
- 1/2 cup jalapeño slices
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 shredded cheddar cheese until fully melted and creamy.
- Beef Cooking: In a skillet, heat 1 pound of ground beef over medium-high heat. Break apart the meat and cook for 7 minutes until browned. Drain excess fat, then stir in 2 tablespoons of taco seasoning to evenly coat the beef.
- Tortillas Crisping: Heat 1 tablespoon of olive oil in another skillet over medium heat. Fry each low-carb tortilla for 2 minutes until golden brown and slightly crispy. Remove and drain on paper towels to remove excess oil.
- Crunchwrap Assembly: Lay one large crispy tortilla flat on a clean surface. Spread the seasoned beef mixture in the center, then pour the warm cheese sauce over the beef. Layer a small tortilla on top, add dollops of sour cream, lettuce, diced tomato, and extra cheddar cheese.
- Crunchwrap Cooking: Fold the edges of the large tortilla over the filling, pressing the seam down to seal. Reheat the skillet with a bit of olive oil and place the folded Crunchwrap seam-side down. Cook for 4 minutes on each side until golden and heated through.
- Serving: Remove the Crunchwraps from the skillet and let them rest for 1 minute before cutting in half. Serve warm topped with fresh cilantro and jalapeño slices for added flavor and spice.
Notes
- Keep the cheese sauce warm during assembly to make spreading easier and avoid clumping.
- Avoid overfilling the Crunchwrap to prevent leaks during cooking.
- Substitute ground beef with ground chicken or turkey for a lighter option.
- Use dairy-free cream cheese and coconut cream to make the cheese sauce keto-friendly and dairy-free.
- For a lower carb count, omit the tomato or replace it with bell peppers.
- Use homemade or low-sodium taco seasoning to control salt intake.
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
