Keto Crunchwraps
A low-carb alternative to classic crunchwraps, featuring a creamy cheese sauce and customizable fillings perfect for busy weeknights.
Ingredients
For the Cheese Sauce
- 2 tablespoons unsalted butter Control the salt to taste.
- 4 ounces cream cheese Can substitute with dairy-free cream cheese.
- 1/4 cup heavy whipping cream Use coconut cream for a lower-carb vegan option.
- 1 cup shredded sharp cheddar cheese Choose sharp cheddar for more flavor.
For the Filling
- 1 pound ground beef Can substitute with ground chicken or turkey.
- 2 tablespoons taco seasoning Low-sodium or homemade options are available.
- 1 cup sour cream Greek yogurt can be used as an alternative.
- 1 cup shredded lettuce Iceberg or romaine.
- 1 medium tomato Can substitute with bell pepper or omit to cut carbs.
- 1 cup shredded extra cheddar Pepper jack can be used for added heat.
- 1/4 cup cilantro Parsley can be used as a substitute.
- 1/2 cup jalapeño slices Optional for heat.
For Assembly
- 4 low-carb tortillas e.g., Mission Carb Balance or almond flour tortillas Crisping helps prevent sogginess.
- 1 tablespoon olive oil Or any neutral cooking oil.
Instructions
Cheese Sauce Preparation
- Melt 2 tablespoons butter in a small saucepan over medium-low heat.
- Add 4 ounces cream cheese and 1/4 cup heavy whipping cream. Stir until smooth.
- Stir in 1 cup shredded cheddar a little at a time until fully melted. Keep warm.
Beef Cooking
- Heat 1 tablespoon olive oil in a skillet over medium-high.
- Add 1 pound ground beef and break it up with a spatula.
- Sprinkle 2 tablespoons taco seasoning evenly. Add 2-3 tablespoons of water if the mix looks dry.
- Cook until no pink remains. Drain excess fat if necessary.
Tortillas Crisping
- Warm each low-carb tortilla in a skillet for 20–30 seconds per side.
- Crisp each tortilla for 45–60 seconds per side until lightly golden.
Crunchwrap Assembly
- Lay one tortilla flat. Spread 2–3 tablespoons of cheese sauce in the center.
- Add a layer of seasoned beef, sprinkle 1/4 cup extra shredded cheese.
- Spoon 2 tablespoons sour cream on top, add lettuce, tomato, cilantro, and jalapeño slices.
- Fold the tortilla edge up in 6–8 pleats to create a sealed disk.
Crunchwrap Cooking
- Heat a nonstick skillet over medium with a light brush of oil.
- Place the folded crunchwrap seam-side down and cook for 2–3 minutes until golden.
- Flip and cook another 2–3 minutes. Let rest for 1 minute before cutting.
Serving
- Cut in half or serve whole with extra cheese sauce, sour cream, or salsa.
Notes
These crunchwraps can be customized for different dietary preferences, including dairy-free and vegetarian options. Store cooled wraps in an airtight container for up to 3 days. Reheat in a skillet or oven for optimal crunch.