Description
Keto Crunchwraps provide the joy of a handheld, layered meal with all the crunch and flavor while keeping carbs low, perfect for fast weeknight dinners or casual entertaining.
Ingredients
Scale
- 2 tablespoons Butter (Unsalted)
- 4 ounces Cream Cheese (Dairy-free alternative available)
- 1/4 cup Heavy Whipping Cream (Coconut cream as a low-carb alternative)
- 1 cup Shredded Cheddar Cheese (Sharp cheddar recommended)
- 1 pound Ground Beef (Substitutions include ground chicken or turkey)
- 2 tablespoons Taco Seasoning (Homemade or low-sodium)
- 4 pieces Low-Carb Tortillas (e.g., Mission Carb Balance)
- 1 cup Sour Cream (Greek yogurt as a lighter substitute)
- 1 cup Lettuce (Shredded iceberg or romaine)
- 1 medium Tomato (Can be replaced with bell peppers)
- 1 cup Extra Cheddar Cheese (Pepper jack for extra spice)
- 1/4 cup Cilantro (Parsley if preferred)
- 1/2 cup Jalapeño Slices (Optional)
- 1 tablespoon Olive Oil (Can use any cooking oil)
Instructions
- Melt the butter in a small saucepan over low heat. Add the cream cheese and stir until softened.
- Pour in the heavy whipping cream and stir to combine, keeping the heat low.
- Add the shredded cheddar cheese a handful at a time, stirring until melted and smooth. Season with salt and pepper to taste.
- Heat a skillet over medium-high heat and add the olive oil. Brown the ground beef, breaking it up as it cooks.
- Sprinkle taco seasoning on the beef and add a splash of water if necessary. Simmer briefly and set aside.
- To get a crispy shell inside the Crunchwrap, heat another skillet. Warm each tortilla briefly on both sides until pliable.
- Lay one tortilla flat and add a layer of ground beef, followed by sour cream, cheese sauce, and a crisp tortilla layer.
- Add toppings like lettuce, tomato, cilantro, and jalapeños.
- Fold the edges of the outer tortilla over the filling to seal.
- Heat a skillet or griddle over medium heat, coat with oil, and cook the Crunchwrap seam-side down until golden brown, flipping to cook the other side.
- Let the Crunchwrap rest before slicing and serve with condiments as desired.
Notes
For best texture, use warm tortillas to facilitate folding and avoid overfilling the Crunchwrap.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Griddling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 930
- Sugar: 4g
- Sodium: 1200mg
- Fat: 79g
- Saturated Fat: 35g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 90mg