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Keto Crunchwraps

A simple and customizable recipe for crunchy, cheesy crunchwraps that are perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 pound Ground Beef Ground chicken or turkey as alternatives
  • 2 tablespoons Olive Oil Any cooking oil
  • 2 tablespoons Taco Seasoning Homemade or low-sodium
For the Cheese Sauce
  • 2 tablespoons Butter (Unsalted)
  • 4 ounces Cream Cheese Dairy-free if preferred
  • 1/4 cup Heavy Whipping Cream Coconut cream for low-carb
  • 1 cup Shredded Cheddar Cheese Sharp cheddar recommended
For Assembly
  • 4 Low-Carb Tortillas Mission Carb Balance or almond flour tortillas
  • 1 cup Sour Cream Greek yogurt as a lighter option
  • 1 cup Lettuce Shredded iceberg or romaine
  • 1 medium Tomato Bell peppers can be used or omitted
  • 1 cup Extra Cheddar Cheese Pepper jack for spice
  • 1/4 cup Cilantro Parsley as a substitute
  • 1/2 cup Jalapeño Slices Optional

Method
 

Preparation
  1. In a pan, mix butter, cream cheese, and heavy whipping cream over low heat until creamy.
  2. Stir in shredded cheddar until melted. Set aside.
Cooking the Beef
  1. In the same pan, add olive oil and ground beef. Brown the meat, breaking it up as you go.
  2. Stir in taco seasoning until coated.
Crisping the Tortillas
  1. Heat a separate pan to toast each tortilla for about 30 seconds per side, just enough to make them flexible and crispy.
Assembling the Crunchwrap
  1. Lay one tortilla flat. Spread cheese sauce, then add ground beef, sour cream, lettuce, tomato, extra cheddar, cilantro, and optional jalapeño slices.
  2. Fold in the edges to create a snug wrap.
Cooking the Crunchwrap
  1. In the pan, cook the crunchwrap seam-side down for 3-5 minutes on each side until golden brown and crispy.
Serving
  1. Cut in half and enjoy the gooey, cheesy inside!

Notes

These Crunchwraps will stay fresh in the fridge for about 3-4 days if stored in an airtight container. For longer storage, freeze for up to a month. Reheat in a skillet for best results.