Delicious Keto Crunchwraps
Enjoy these crunchy and cheesy keto crunchwraps that are low in carbs and packed with flavor, making them a perfect meal or snack.
Ingredients
For the 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
For the Filling
- 1 pound Ground Beef Can substitute with ground chicken or turkey
- 2 tablespoons Taco Seasoning Use homemade or low-sodium versions
For Assembly
- 4 pieces Low-Carb Tortillas Brands like Mission Carb Balance or almond flour tortillas
- 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
- 1 tablespoon Olive Oil Any cooking oil can work
Instructions
Cheese Sauce Preparation
- In a pan, melt butter. Stir in cream cheese and heavy cream until smooth. Mix in 1 cup shredded cheddar until melted.
Beef Cooking
- In a separate pan, cook ground beef with taco seasoning over medium heat until browned and fully cooked.
Tortillas Crisping
- Lightly brush tortillas with olive oil and toast them in another pan until golden.
Crunchwrap Assembly
- Layer beef, cheese sauce, lettuce, tomato, cilantro, and jalapeños on the tortillas. Fold the edges in to create a wrap.
Crunchwrap Cooking
- Cook each wrap on medium heat until crispy on both sides.
Serving
- Plate with a dollop of sour cream and extra toppings if desired!
Notes
These wraps keep well in the fridge for about 3-4 days. Reheat in a skillet to maintain crunch. Uncooked wraps can be frozen for up to a month for quick meals.