Introduction

These Delicious Keto Crunchwraps offer a guilt-free way to enjoy a crunchy, cheesy, and flavorful meal without the carbs. Perfectly crispy on the outside and packed with savory beef, creamy cheese sauce, and fresh toppings, they make an irresistible low-carb indulgence.

The image shows two folded quesadillas stacked on top of each other on a white marbled surface, each with a golden-brown toasted outer tortilla that looks crisp. Inside, the filling has visible layers including fresh green lettuce, bright red diced tomatoes, creamy white sour cream, melted orange cheddar cheese, and cooked ground beef with a rich brown color. The top quesadilla is slightly opened, showing the layers clearly, while the bottom one is fully closed but still reveals the filling at the cut edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cheese Sauce:

2 tablespoons unsalted butter
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 sharp cheddar cheese

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 the Wrap:

4 low-carb tortillas (brands like Mission Carb Balance or almond flour tortillas)
1 cup sour cream (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 (consider adding pepper jack for extra spice)
1/4 cup cilantro (substitute with parsley if preferred)
1/2 cup jalapeño slices (optional)

For Cooking:

1 tablespoon olive oil (any cooking oil can work)

Instructions

Step 1: Prepare the cheese sauce by melting butter in a saucepan over medium heat. Add cream cheese and heavy whipping cream, whisking until smooth. Stir in shredded cheddar cheese until fully melted and combined.
Step 2: In a skillet, cook ground beef over medium-high heat, breaking it apart. After 5-7 minutes, once browned, drain excess fat. Stir in taco seasoning evenly.
Step 3: Heat olive oil in another skillet over medium heat. Fry each low-carb tortilla for 1-2 minutes until golden and crispy. Drain on paper towels to remove excess oil.
Step 4: To assemble, place a large crispy tortilla flat. Spread the seasoned beef mixture in the center, pour warm cheese sauce over it, then add a small tortilla on top. Dollop sour cream, and add lettuce, tomato slices, and extra cheddar cheese.
Step 5: Fold the edges of the large tortilla over the filling, placing the seam side down. Heat the skillet again with olive oil and cook the folded Crunchwrap for 3-4 minutes on each side until golden and heated through.
Step 6: Remove from the skillet and let rest for a minute. Cut in half and serve warm, topped with cilantro and jalapeño slices if desired.

Tips & Variations

Keep the cheese sauce warm during assembly to prevent it from thickening and causing leaks.
Avoid overfilling the Crunchwrap to help folding and cooking evenly without tears.
Substitute ground beef with ground chicken or turkey for a lighter protein option.
Use almond flour or coconut flour low-carb tortillas if you prefer a grain-free version.
Add avocado slices or a squeeze of lime for extra freshness and creaminess.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat to keep the exterior crispy, or use a toaster oven. Avoid microwaving to prevent sogginess.

How to Serve

The image shows two taco wraps stacked on a white marbled surface, cut in half to reveal their colorful inside layers. The outer layer is a golden brown, slightly crispy tortilla with a patterned texture. Inside, the bottom layer is bright green leafy lettuce, followed by a layer of orange melted cheese, then a rich brown ground beef filling, topped with diced red tomatoes and white creamy sauce. The layers are piled neatly so the ingredients are clearly visible from the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheese sauce dairy-free?

Yes, you can substitute the cream cheese with a dairy-free cream cheese alternative and use coconut cream instead of heavy whipping cream for a low-carb, dairy-free cheese sauce.

What if I don’t have low-carb tortillas?

If you don’t have low-carb tortillas, you can try almond flour or coconut flour tortillas, which are low in carbs and suitable for keto. Alternatively, large lettuce leaves can be used for a grain-free wrap.