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Delicious Keto Crunchwraps Recipe

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★★★★★

4.8 from 138 reviews

Delicious Keto Crunchwraps offer a low-carb twist on the classic Tex-Mex favorite, combining seasoned ground beef, creamy cheese sauce, and fresh toppings all wrapped in crispy low-carb tortillas. Perfectly cooked on the stovetop, these Crunchwraps deliver crunchy edges and melty cheese inside, making them a satisfying, keto-friendly meal option.

Ingredients

Scale

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)

Beef Mixture

  • 1 pound Ground Beef (Can substitute with ground chicken or turkey)
  • 2 tablespoons Taco Seasoning (Use homemade or low-sodium versions)

Tortillas & Frying

  • 4 pieces Low-Carb Tortillas (Brands like Mission Carb Balance or almond flour tortillas)
  • 1 tablespoon Olive Oil (Any cooking oil can work)

Toppings & Assembly

  • 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)

Instructions

  1. Cheese Sauce Preparation: Melt 2 tablespoons of butter in a saucepan over medium heat. Add 4 ounces of cream cheese and 1/4 cup of heavy whipping cream, whisking continuously until the mixture is smooth. Stir in 1 cup of shredded cheddar cheese until fully melted and combined, then set aside to keep warm.
  2. Beef Cooking: Heat a skillet over medium-high heat and add 1 pound of ground beef. Break it apart as it cooks and brown for 5 to 7 minutes. Drain any excess fat from the skillet, then stir in 2 tablespoons of taco seasoning to evenly coat the beef. Keep warm.
  3. Tortillas Crisping: In another skillet, heat 1 tablespoon of olive oil over medium heat. Fry each low-carb tortilla for 1 to 2 minutes on each side until golden and slightly crispy. Remove and place on paper towels to drain excess oil.
  4. Crunchwrap Assembly: Lay one large crispy tortilla flat on a clean surface. Spread the seasoned ground beef evenly in the center, then pour warm cheese sauce over the beef. Place a small tortilla on top of the cheese layer. Add a dollop of sour cream, followed by shredded lettuce, diced tomato, and extra cheddar cheese.
  5. Crunchwrap Cooking: Fold the edges of the large tortilla over the filling, folding up to create a sealed wrap with the seams on the bottom. Heat the skillet again with olive oil over medium heat and place the folded Crunchwrap seam-side down. Cook for 3 to 4 minutes on each side until golden brown and heated through, pressing gently to seal.
  6. Serving: Remove the Crunchwrap from the skillet and let rest for a minute. Cut in half and serve warm, topped with fresh cilantro and optional jalapeño slices for a spicy kick.

Notes

  • You can substitute the cream cheese with a dairy-free version to make this recipe lactose-free.
  • Using coconut cream instead of heavy cream makes the cheese sauce keto-friendly and dairy-free.
  • Low-carb tortillas help keep the recipe keto, but if unavailable, almond flour tortillas or homemade keto tortillas work well.
  • Adjust jalapeño amount to control the spiciness level.
  • For a lighter alternative, substitute sour cream with Greek yogurt.
  • Ground turkey or chicken can replace ground beef to reduce fat content.

Keywords: keto crunchwrap, low carb crunchwrap, keto recipe, Tex-Mex, low carb tortillas, cheesy beef wrap

Find it online: https://delishfamilyrecipe.com/delicious-keto-crunchwraps-recipe/