Description
This delicious Keto Crunchwrap recipe offers a guilt-free indulgence with low-carb tortillas filled with seasoned beef, creamy cheese sauce, and fresh toppings. Perfect for a satisfying keto-friendly meal that is both easy to prepare and bursting with flavor.
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
- 1 medium Tomato, diced
- 1 cup Extra Cheddar Cheese, shredded
- 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 heavy whipping cream, whisking continuously until the mixture is smooth. Stir in 1 cup shredded cheddar cheese and cook until fully melted and combined.
- Cook Beef: Heat a skillet over medium-high heat, add 1 pound ground beef, breaking it apart as it cooks. Cook for 7 minutes until browned. Drain excess fat and stir in 2 tablespoons taco seasoning evenly.
- Crisp Tortillas: In another skillet, heat 1 tablespoon olive oil over medium heat. Fry each low-carb tortilla for 2 minutes per side until golden and slightly crispy. Drain tortillas on a paper towel to remove excess oil.
- Assemble Crunchwrap: Place one large crispy tortilla flat on a clean surface. Spread the seasoned beef in the center, pour warm cheese sauce over the beef, place a smaller tortilla on top, then add dollops of sour cream, shredded lettuce, diced tomato, and extra shredded cheddar cheese.
- Fold Crunchwrap: Fold the edges of the large tortilla up and over the filling, overlapping to seal the contents, placing the seam side down.
- Cook Crunchwrap: Reheat the skillet with olive oil over medium heat. Place the folded crunchwrap seam-side down into the skillet. Cook for 4 minutes until the bottom is golden brown, then carefully flip and cook an additional 4 minutes on the other side.
- Serve: Remove from skillet and let rest for 1 minute. Cut in half and garnish with fresh cilantro and jalapeño slices. Serve warm for best flavor.
Notes
- Ensure the cheese sauce stays warm during assembly to keep it smooth and pourable.
- Avoid overfilling the crunchwrap to prevent it from leaking while cooking.
- Substitute cream cheese with dairy-free cream cheese for a lactose-free option.
- Use homemade or low-sodium taco seasoning to control salt levels.
- Replace tomatoes with bell peppers or omit for fewer carbs if desired.
- For a lighter option, substitute sour cream with Greek yogurt.
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: 10 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg
