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Keto Crunchwraps

A low-carb take on a fast food favorite, these delicious keto crunchwraps feature creamy cheese, seasoned beef, and crisp greens, all wrapped in a low-carb tortilla.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Low-Carb
Calories: 550
Ingredients Method Notes

Ingredients
  

Cheese Sauce Ingredients
  • 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 Ingredients
  • 1 pound Ground Beef Can substitute with ground chicken or turkey
  • 2 tablespoons Taco Seasoning Use homemade or low-sodium versions
Crunchwrap Assembly Ingredients
  • 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

Method
 

Cheese Sauce Preparation
  1. Heat a small saucepan on low heat.
  2. Add 2 tablespoons butter and let it melt.
  3. Stir in 4 ounces cream cheese until smooth.
  4. Pour in 1/4 cup heavy whipping cream and stir.
  5. Add 1 cup shredded cheddar cheese slowly.
  6. Stir until you get a smooth, thick sauce.
  7. Keep the sauce on very low heat so it stays melted.
Beef Cooking
  1. Heat 1 tablespoon olive oil in a large skillet on medium-high.
  2. Add 1 pound ground beef and cook until browned.
  3. Break the meat into small pieces with a spatula.
  4. Drain excess fat if needed.
  5. Add 2 tablespoons taco seasoning and a little water.
  6. Stir and let the beef soak the spices for a few minutes.
  7. Turn off the heat and cover the pan to keep warm.
Tortillas Crisping
  1. Heat a clean skillet on medium heat.
  2. Add a low-carb tortilla and press flat with a spatula.
  3. Heat each side for 30 to 60 seconds until slightly browned.
  4. Do not over-crisp; you want them pliable for folding.
Crunchwrap Assembly
  1. Place a warmed tortilla on a flat plate.
  2. Spread a thin layer of cheese sauce in the center.
  3. Add a scoop of seasoned beef over the sauce.
  4. Spoon 1 cup extra cheddar cheese over the beef.
  5. Add a layer of sour cream, shredded lettuce, diced tomato, cilantro, and jalapeño slices as you like.
  6. Fold the edges of the tortilla to the center to form a hexagon or round wrap.
  7. Place the folded side down on the plate and press gently.
Crunchwrap Cooking
  1. Heat the skillet on medium-low and add a small amount of oil or butter.
  2. Place the folded crunchwrap seam-side down in the pan.
  3. Cook for 2 to 3 minutes until the bottom is golden and sealed.
  4. Flip carefully and cook the other side for 2 minutes.
  5. Remove from heat and let rest one minute before cutting.
Serving
  1. Cut the crunchwrap in half with a sharp knife.
  2. Serve while hot so the cheese stays melty.
  3. Add extra cilantro or a squeeze of lime if you like.

Notes

Store any leftover crunchwraps in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat to keep the outside crisp and the inside warm. To freeze, wrap each crunchwrap tightly in foil or plastic wrap and place in a freezer bag. Freeze for up to 2 months. Reheat from frozen in a 350°F oven for 15 to 20 minutes, or until hot inside.