Keto Crunchwraps
Delicious Keto Crunchwraps pack a savory crunch, creamy cheese pull, and juicy seasoned beef into a tidy, handheld meal, perfect for a low-carb diet and a satisfying weeknight comfort option.
Ingredients
For the Base / Filling
- 1 pound Ground Beef Can substitute with ground chicken or turkey
- 2 tablespoons Taco Seasoning Use homemade or low-sodium versions
- 1 tablespoon Olive Oil Any cooking oil can work
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 Assembly & Topping
- 4 pieces Low-Carb Tortillas Brands like Mission Carb Balance or almond flour tortillas
- 1 cup Extra Cheddar Cheese Consider adding pepper jack for extra spice
- 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
- 1/4 cup Cilantro Substitute with parsley if you’re not a fan
- 1/2 cup Jalapeño Slices Optional spicy addition
Instructions
Make the Cheese Sauce
- In a medium saucepan over low heat, melt 2 tablespoons Butter. Add 4 ounces Cream Cheese and whisk until smooth. Slowly stir in 1/4 cup Heavy Whipping Cream, then add 1 cup Shredded Cheddar Cheese. Stir until the cheese melts and the sauce is smooth. Season lightly with salt and pepper if needed.
Cook the Beef Filling
- Heat 1 tablespoon Olive Oil in a skillet over medium-high heat. Add 1 pound Ground Beef and break it with a spatula. Cook until browned and no pink remains, about 6–8 minutes. Drain excess fat if needed. Stir in 2 tablespoons Taco Seasoning and a splash of water (1–2 tbsp) to help distribute spices. Cook 1–2 more minutes.
Crisp the Tortillas
- Warm each low-carb tortilla briefly in a dry skillet over medium heat for 20–30 seconds per side to make them supple. Then, crisp one side of each tortilla lightly by cooking for 1–2 minutes until it begins to brown.
Assemble the Crunchwraps
- On each tortilla (crisp side down), spoon a central circle of cheese sauce. Add a layer of cooked beef, a sprinkle of Extra Cheddar Cheese, shredded Lettuce, a few Tomato slices, Sour Cream, Cilantro, and Jalapeño Slices as desired. Fold the edges of the tortilla up toward the center in overlapping pleats to form a sealed package.
Cook the Crunchwraps
- Heat a non-stick skillet over medium heat with a light swipe of butter or oil. Place each folded crunchwrap seam-side down and cook 3–4 minutes per side until the tortilla is golden and crispy and the cheese inside is warmed and melty.
Serve
- Let each crunchwrap rest 1 minute, then slice in half to show the layers. Serve with extra Sour Cream, cilantro, or a squeeze of lime if desired.
Notes
Warm tortillas before folding to prevent cracking during pleating. Use medium heat for searing so the outside crisps without overcooking the filling. If your cheese sauce is too thick, whisk in a tablespoon of cream or water to loosen. Press seam-side down first in the skillet to seal the fold and avoid unraveling.