Description
Discover how to make delicious Keto Crunchwraps at home! This easy, low-carb recipe delivers all the crunch and flavor you crave without the carbs. Perfect for meal prep and guilt-free indulgence!
Ingredients
Scale
- 2 tablespoons unsalted butter
- 4 ounces cream cheese
- ¼ cup heavy whipping cream
- 1 cup shredded sharp cheddar cheese
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 4 low-carb tortillas
- 1 cup sour cream
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1 cup shredded cheddar cheese
- ¼ cup fresh cilantro
- ½ cup jalapeño slices (optional)
- 1 tablespoon olive oil
Instructions
- Prepare the cheese sauce: In a medium saucepan, melt butter over medium heat. Add cream cheese and heavy cream, whisking until smooth. Stir in cheddar cheese until melted. Set aside.
- Cook the ground beef: In a skillet, brown beef for 5–7 minutes. Drain fat and stir in taco seasoning.
- Crisp the tortillas: Heat olive oil in a skillet. Cook tortillas 1–2 minutes per side until golden and crisp. Drain on paper towels.
- Assemble the crunchwraps: Layer beef, cheese sauce, sour cream, lettuce, tomato, extra cheese, cilantro, and jalapeños in the center of each tortilla.
- Fold and cook: Fold tortilla edges inward and cook seam-side down in skillet for 3–4 minutes per side until crispy.
- Serve and enjoy: Let rest 1 minute before cutting. Serve hot and fresh!
Notes
Avoid overfilling to prevent tearing. Store uncooked crunchwraps in the fridge for 2 days or freeze for 1 month. Reheat in a skillet for best crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Keto
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg