Keto Crunchwraps
Enjoy a guilt-free meal with these flavorful Keto Crunchwraps, packed with healthy fats and low-carb ingredients, easily customizable for any preference.
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 Crunchwrap Filling
- 1 pound Ground Beef (Can substitute with ground chicken or turkey)
- 2 tablespoons Taco Seasoning (Use homemade or low-sodium versions)
- 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 over medium heat, melt the butter. Add cream cheese, heavy whipping cream, and shredded cheddar cheese. Stir until everything is melted and well combined. Set aside.
Beef Cooking
- In a skillet, heat olive oil over medium heat. Add ground beef and taco seasoning. Cook until the beef is browned and fully cooked. Drain excess fat if necessary.
Tortillas Crisping
- In another skillet, lightly toast the low-carb tortillas on both sides until they are warm and slightly crispy. This helps them hold the fillings better.
Crunchwrap Assembly
- Lay one tortilla flat and spread a layer of the cheese sauce, followed by ground beef, lettuce, diced tomato, sour cream, extra cheddar cheese, cilantro, and jalapeño slices (if using). Top with another tortilla.
Crunchwrap Cooking
- In a skillet over medium heat, carefully place the crunchwrap seam side down. Cook for about 4-5 minutes, then flip to cook the other side until golden brown and crispy.
Serving
- Remove from the pan and let cool for a minute. Cut in half to reveal the colorful layers inside. Serve with additional sour cream or your favorite salsa.
Notes
Leftover crunchwraps can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet or oven until heated through. Avoid using the microwave, as it can make the tortilla soggy. For extra flavor, consider adding black olives or avocado slices to the filling. If you want more crunch, add some crushed pork rinds instead of using extra cheese. Adjust the spice level to your liking by choosing mild or spicy taco seasoning and adjusting the amount of jalapeños.