Description
This Delicious Keto Crunchwraps recipe offers a guilt-free indulgence with a low-carb twist. Featuring a creamy cheese sauce, seasoned ground beef, and crispy low-carb tortillas, this meal combines rich flavors and satisfying textures perfect for a keto diet.
Ingredients
Scale
Cheese Sauce
- 2 tablespoons unsalted butter
- 4 ounces cream cheese
- 1/4 cup heavy whipping cream
- 1 cup shredded sharp cheddar cheese
Filling
- 1 pound ground beef
- 2 tablespoons taco seasoning
Wrap
- 4 pieces low-carb tortillas (e.g., Mission Carb Balance or almond flour tortillas)
- 1 cup sour cream
Toppings & Garnishes
- 1 cup shredded lettuce (iceberg or romaine)
- 1 medium tomato, diced
- 1 cup extra shredded cheddar cheese
- 1/4 cup cilantro
- 1/2 cup jalapeño slices (optional)
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 sharp cheddar cheese and whisk until fully melted and creamy.
- Cook Ground 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, return to heat, and stir in 2 tablespoons of taco seasoning until evenly coated.
- Crisp Tortillas: In another skillet, heat 1 tablespoon of olive oil over medium heat. Fry each low-carb tortilla for 2 minutes per side until golden and slightly crispy. Drain on paper towels to remove excess oil.
- Assemble Crunchwrap: 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, add a smaller tortilla on top, then layer sour cream dollops, shredded lettuce, diced tomatoes, and extra shredded cheddar cheese.
- Fold Crunchwrap: Fold the edges of the large tortilla over the filling, pleating to enclose it completely with the seam side down to secure the wrap.
- Cook Crunchwrap: Reheat the skillet with olive oil and place the folded crunchwrap seam-side down. Cook for 4 minutes on each side over medium heat until the exterior is golden brown and crispy.
- Serve: Remove the crunchwrap from the skillet, let it rest for 1 minute. Cut in half and serve warm, garnished with fresh cilantro and jalapeño slices if desired.
Notes
- Keep the cheese sauce warm during assembly to ensure it spreads easily.
- Avoid overfilling the crunchwrap to prevent the fillings from leaking during folding and cooking.
- Use low-carb tortillas to keep the recipe keto-friendly.
- You can substitute ground beef with ground chicken or turkey for a lighter version.
- For a dairy-free option, use coconut cream and dairy-free cream cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg
