Delicious Keto Crunchwraps
These Delicious Keto Crunchwraps offer all the flavors of a traditional crunchwrap without the carbs, making them a perfect meal for a keto lifestyle.
Ingredients
For the Cheese Sauce
- 2 tablespoons Butter Unsalted for better control of seasoning
- 4 ounces Cream Cheese Can substitute with dairy-free cream cheese
- 1/4 cup Heavy Whipping Cream Use coconut cream as a low-carb alternative
- 1 cup Shredded Cheddar Cheese Sharp cheddar for a more robust flavor
For the Filling
- 1 pound Ground Beef Can substitute with ground chicken or turkey
- 2 tablespoons Taco Seasoning Use homemade or low-sodium versions
For the Crunchwraps
- 4 pieces Low-Carb Tortillas Brands like Mission Carb Balance or almond flour tortillas
- 1 cup Sour Cream Substitute with Greek yogurt for a lighter version
- 1 cup Lettuce Shredded iceberg or romaine
- 1 medium Tomato Can replace with bell peppers or omit for fewer carbs
- 1 cup Extra Cheddar Cheese Consider adding pepper jack for extra spice
- 1/4 cup Cilantro Substitute with parsley if you’re not a fan
- 1/2 cup Jalapeño Slices Optional spicy addition
- 1 tablespoon Olive Oil Any cooking oil can work
Instructions
Cheese Sauce Preparation
- In a saucepan, melt the butter over low heat. Stir in the cream cheese until smooth, then add the heavy whipping cream and shredded cheddar cheese. Mix until everything is melted and creamy. Set aside.
Beef Cooking
- In a skillet, heat some olive oil over medium heat. Add the ground beef and taco seasoning. Cook until the meat is fully browned. Drain any excess fat if needed.
Tortillas Crisping
- In another pan, lightly toast each low-carb tortilla on both sides until they are golden brown and slightly crispy. This will help hold your ingredients in place.
Crunchwrap Assembly
- Take one tortilla and spread a layer of the cheese sauce. Add a layer of the cooked beef, followed by sour cream, lettuce, tomato, extra cheese, cilantro, and jalapeño slices if using. Place another tortilla on top and press down gently.
Crunchwrap Cooking
- Heat a large skillet over medium heat and add a bit of oil. Carefully place the assembled crunchwrap in the pan. Cook for about 3-4 minutes on each side until golden brown and crispy.
Serving
- Remove from the skillet and let cool for a minute before slicing in half. Serve warm with extra sour cream or salsa on the side for dipping.
Notes
These keto crunchwraps are best served hot and can be enjoyed on their own or with your favorite low-carb dips like guacamole or salsa. If you have leftovers, store them in an airtight container in the refrigerator for up to three days.