Description

This Delicious Keto Crunchwrap recipe offers a guilt-free indulgence perfect for those following a low-carb lifestyle. Featuring a creamy cheddar cheese sauce, seasoned ground beef filling, and fresh toppings wrapped in low-carb tortillas, this dish combines bold flavors and satisfying textures without compromising your dietary goals.

Ingredients

Scale

Cheese Sauce

2 tablespoons Unsalted Butter
4 ounces Cream Cheese (can substitute with dairy-free cream cheese)
1/4 cup Heavy Whipping Cream (can use coconut cream as a low-carb alternative)
1 cup Shredded Cheddar Cheese (sharp cheddar preferred)

Filling

1 pound Ground Beef (can substitute with ground chicken or turkey)
2 tablespoons Taco Seasoning (homemade or low-sodium version recommended)

Wrap

4 pieces Low-Carb Tortillas (such as Mission Carb Balance or almond flour tortillas)
1 cup Sour Cream (can substitute with Greek yogurt for a lighter version)

Toppings & Garnishes

1 cup Shredded Lettuce (iceberg or romaine)
1 medium Tomato (can replace with bell peppers or omit for fewer carbs)
1 cup Extra Cheddar Cheese (pepper jack cheese optional for extra spice)
1/4 cup Cilantro (can substitute with parsley)
1/2 cup Jalapeño Slices (optional for spicy kick)

For Cooking

1 tablespoon Olive Oil (any cooking oil can be used)

Instructions

Prepare the Cheese Sauce: In a medium saucepan over low heat, melt the unsalted butter. Add the cream cheese and stir until smooth. Slowly whisk in the heavy whipping cream until well combined. Add the shredded cheddar cheese, stirring continuously until the cheese sauce is creamy and smooth. Remove from heat and set aside.
Cook the Ground Beef Filling: Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain any excess fat. Stir in the taco seasoning and a splash of water, cooking until the seasoning is well incorporated and the mixture is slightly thickened. Remove from heat.
Assemble the Crunchwraps: Lay a low-carb tortilla flat. Spread a generous layer of cheese sauce in the center, followed by a scoop of the seasoned ground beef. Add sour cream, shredded lettuce, diced tomato, extra cheddar cheese, cilantro, and jalapeño slices evenly on top.
Fold the Tortilla: Carefully fold the edges of the tortilla towards the center to create pleats and seal the filling inside, forming a circular shape. Press gently to secure.
Cook the Crunchwraps: Heat a dry skillet or griddle over medium heat. Place the folded crunchwrap seam side down and cook for 3-4 minutes or until golden brown and crispy. Flip carefully and cook the other side for another 3-4 minutes. Repeat with remaining crunchwraps.
Serve: Remove from heat, slice in half if desired, and garnish with additional cilantro or jalapeños. Serve immediately for best texture and flavor.

Notes

For a dairy-free version, substitute cream cheese and cheddar with plant-based alternatives.
Adjust the amount of jalapeños to control spiciness.
Low-carb tortillas can be store-bought or homemade almond flour wraps.
Leftover crunchwraps can be refrigerated and reheated in a skillet to maintain crispness.
Use homemade taco seasoning to reduce sodium content and customize spices.

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