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–+ servings
Keto Crunchwraps

Keto Crunchwraps That Satisfy Without the Carbs

Delightful Keto Crunchwraps combine crunchy and creamy for a satisfying, low-carb meal without the guilt.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 wraps
Course: Dinner
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheese Sauce
  • 2 tablespoons Butter Unsalted preferred
  • 4 ounces Cream Cheese Dairy-free version works as a substitute
  • 1/4 cup Heavy Whipping Cream Coconut cream is a low-carb alternative
  • 1 cup Shredded Cheddar Cheese Sharp cheddar recommended
For the Filling
  • 1 pound Ground Beef Substitute with ground turkey or chicken for a leaner option
  • 2 tablespoons Taco Seasoning Consider homemade or low-sodium varieties
For the Wrap
  • 4 pieces Low-Carb Tortillas Mission Carb Balance is recommended
  • 1 cup Sour Cream Greek yogurt can be a lighter alternative
  • 1 cup Lettuce Chopped iceberg or romaine works well
  • 1 medium Tomato Diced bell peppers can be used instead
  • 1 cup Extra Cheddar Cheese Try pepper jack for added kick
Optional Add-Ins
  • 1/4 cup Cilantro Fresh garnish; parsley can be used if preferred
  • Jalapeño Slices For extra heat
  • 2 tablespoons Olive Oil Any cooking oil will suffice

Equipment

  • skillet
  • medium saucepan

Method
 

Step-by-Step Instructions
  1. Melt butter in a medium saucepan over low heat. Whisk in cream cheese and heavy whipping cream until smooth, about 3-5 minutes. Stir in shredded cheddar until fully melted.
  2. Cook ground beef in a large skillet until browned, about 7-10 minutes. Drain excess fat and add taco seasoning, simmer for an additional 5 minutes.
  3. Fry low-carb tortillas in olive oil over medium heat for 1-2 minutes on each side until golden brown. Transfer to a paper towel-lined plate.
  4. Layer seasoned beef, cheese sauce, a smaller tortilla, sour cream, lettuce, diced tomatoes, and extra cheese on each crispy tortilla.
  5. Fold edges of the large tortilla over the filling to create a sealed pocket. Cook seam-side down in a non-stick skillet for 3-4 minutes on each side until golden and crispy.
  6. Allow Crunchwraps to rest for a minute before cutting in half. Serve warm, optionally garnished with cilantro and jalapeños.

Nutrition

Serving: 1wrapCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Ensure cheese sauce is warm during assembly to prevent leaks. Don't overfill tortillas for a crisp finish.

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