Keto Crunchwraps
A delightful low-carb twist on fast food favorites, perfect for keto diets and customizable to your liking.
Ingredients
For the Cheese Sauce
- 2 tbsp unsalted butter
- 4 oz cream cheese (softened)
- 1/4 cup heavy whipping cream
- 1 cup shredded sharp cheddar cheese
For the Filling
- 1 lb ground beef Can substitute with ground turkey or shredded chicken.
- 2 tbsp low-carb taco seasoning
- 4 large low-carb tortillas
- 1 cup sour cream
- 1 cup shredded lettuce
- 1 medium tomato (diced)
- 1 cup extra shredded cheddar cheese
- 2 tbsp olive oil (for frying)
- Fresh cilantro (optional garnish)
- Pickled jalapeño slices (optional)
Instructions
Preparation
- In a small saucepan over medium heat, melt the butter. Add the softened cream cheese and heavy whipping cream, whisking until smooth. Reduce heat and stir in the shredded cheddar until fully melted. Keep warm.
- In a large skillet over medium-high heat, cook the ground beef for about 5–7 minutes until browned; drain excess grease. Stir in the taco seasoning and add 2 tablespoons of water. Let it simmer for 3–5 minutes until thickened.
- Heat olive oil in a clean skillet over medium heat. Lightly fry each low-carb tortilla for 1–2 minutes per side until slightly crisped. Let them drain on paper towels.
Assembly
- Take one tortilla and lay it flat. In the center, add a generous scoop of seasoned beef, then drizzle on the cheese sauce. Sprinkle extra cheddar, and top with sour cream, lettuce, diced tomato, and optional jalapeños.
- Fold the tortilla edges toward the center, overlapping to enclose the filling. Flip it seam-side down and place it in the skillet with slight pressure on top.
- Cook for 3–4 minutes per side until golden brown and crispy.
- Remove from the skillet and allow to rest for 1 minute. Slice in half, garnish with fresh cilantro if desired, and serve immediately with extra sour cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back on the skillet over medium heat until warmed through. For freezing, wrap each crunchy wrap in foil and store in a freezer bag for up to a month. Thaw in the fridge overnight before reheating.