Description
This Delicious Keto Crunchwraps recipe offers a guilt-free indulgence perfect for low-carb diets. Featuring a creamy cheese sauce, seasoned ground beef filling, and crispy low-carb tortillas, these crunchwraps are stuffed with fresh toppings like lettuce, tomato, and jalapeños for a satisfying and flavorful meal.
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 shredded cheddar cheese
- 1/4 cup cilantro
- 1/2 cup jalapeño slices
For Cooking
- 1 tablespoon olive oil
Instructions
- Prepare Cheese Sauce: Melt 2 tablespoons unsalted butter in a saucepan over medium heat. Add 4 ounces cream cheese and 1/4 cup heavy whipping cream, whisking constantly until smooth. Stir in 1 cup shredded cheddar cheese until fully melted and combined into a creamy sauce.
- Cook Beef: Heat a skillet over medium-high heat and add 1 pound ground beef. Break it apart with a spatula and cook for 7 minutes until browned. Drain any excess fat and mix in 2 tablespoons taco seasoning evenly through the beef.
- Crisp Tortillas: In another skillet, heat 1 tablespoon olive oil over medium heat. Fry each low-carb tortilla for 2 minutes until golden and slightly crispy. Remove and drain on paper towels to remove excess oil.
- Assemble Crunchwraps: Lay one large crispy tortilla flat on a clean surface. Spread the seasoned beef mixture in the center, pour warm cheese sauce over the beef, place a small tortilla on top, then add dollops of sour cream, shredded lettuce, diced tomato, and extra cheddar cheese.
- Fold Crunchwraps: Fold the edges of the large tortilla over the filling to enclose it completely, placing the seam side down for sealing.
- Cook Crunchwraps: Heat the skillet again with a little olive oil. Place the folded crunchwrap seam-side down into the skillet. Cook for 4 minutes per side over medium heat, pressing gently to toast and seal the crunchwrap until crisp and golden.
- Serve: Remove from skillet and let rest for 1 minute. Cut in half and 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 prevent it from solidifying.
- Avoid overfilling the crunchwraps to prevent leaks during cooking.
- You can substitute ground turkey or chicken for ground beef to reduce fat content.
- Use dairy-free cream cheese and coconut cream for a dairy-free version compatible with keto.
- Swap sour cream with Greek yogurt for a lighter alternative.
- Low-carb tortillas from brands like Mission Carb Balance or almond flour tortillas work best for this recipe.
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
