Description
This Delicious Keto Crunchwraps recipe offers a guilt-free indulgence perfect for low-carb diets. Featuring a creamy cheese sauce, seasoned ground beef, and crispy low-carb tortillas loaded with fresh toppings, this crunchy, savory dish satisfies cravings while keeping carbs low and flavors high.
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 Lettuce Shredded iceberg or romaine
- 1 medium Tomato
- 1 cup Extra Cheddar Cheese
- 1/4 cup Cilantro
- 1/2 cup Jalapeño Slices
For Cooking
- 1 tablespoon Olive Oil
Instructions
- Prepare Cheese Sauce: 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 smooth. Stir in 1 cup of shredded cheddar cheese until fully melted and creamy.
- Cook Beef: 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 excess fat, then stir in 2 tablespoons of taco seasoning evenly.
- Crisp Tortillas: In another 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.
- Assemble Crunchwrap: Lay a large crispy tortilla flat on a clean surface. Spread the seasoned beef mixture in the center, then pour warm cheese sauce over the beef. Place a smaller tortilla on top, followed by dollops of sour cream, shredded lettuce, diced tomato, and extra cheddar cheese.
- Fold Crunchwrap: Carefully fold the edges of the large tortilla inward over the filling to create a sealed wrap, placing the seam side down.
- Cook Crunchwrap: Heat the skillet again with a bit of olive oil over medium heat. Place the folded Crunchwrap seam-side down in the skillet and cook for 4 minutes per side until golden brown and heated through.
- Serve: Remove from heat and let the Crunchwrap rest for a minute. Cut in half and garnish with cilantro and jalapeño slices. Serve warm for best taste.
Notes
- Keep the cheese sauce warm during assembly to ensure easy spreading and prevent premature thickening.
- Avoid overfilling the Crunchwrap to prevent leaks while folding and cooking.
- Substitute ground beef with ground chicken or turkey for a lighter protein option.
- Use dairy-free cream cheese and coconut cream in the cheese sauce for a keto-friendly dairy-free variation.
- Choose low-carb tortillas made from almond flour or Mission Carb Balance brand for optimal keto compliance.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg
