Delicious Keto Crunchwraps Recipe for Guilt-Free Indulgence Recipe
Enjoy a guilt-free indulgence with these Delicious Keto Crunchwraps, featuring a savory ground beef filling, creamy cheese sauce, and crisp low-carb tortillas. Perfectly seasoned and assembled with fresh toppings, these crunchwraps offer a satisfying low-carb meal that’s quick to prepare and bursting with flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Cheese Sauce
- 2 tablespoons Unsalted Butter
- 4 ounces Cream Cheese (dairy-free substitute optional)
- 1/4 cup Heavy Whipping Cream (or coconut cream as low-carb alternative)
- 1 cup Shredded Sharp Cheddar Cheese
Filling
- 1 pound Ground Beef (or ground chicken/turkey)
- 2 tablespoons Taco Seasoning (homemade or low sodium preferred)
Wrap
- 4 Low-Carb Tortillas (e.g., Mission Carb Balance or almond flour tortillas)
- 1 cup Sour Cream (or Greek yogurt for lighter version)
Toppings & Garnishes
- 1 cup Shredded Lettuce (iceberg or romaine)
- 1 medium Tomato (can substitute with bell peppers or omit)
- 1 cup Extra Cheddar Cheese (optional pepper jack for spice)
- 1/4 cup Cilantro (or parsley)
- 1/2 cup Jalapeño Slices (optional)
For Cooking
- 1 tablespoon Olive Oil (or preferred cooking oil)
Instructions
- Prepare the Cheese Sauce: Melt 2 tablespoons of unsalted butter in a saucepan over medium heat. Add 4 ounces of cream cheese and 1/4 cup of heavy whipping cream, whisking continuously until the mixture is smooth and combined. Stir in 1 cup of shredded cheddar cheese, continuing to stir until the cheese is fully melted and the sauce is creamy.
- Cook the Beef: Heat a skillet over medium-high heat and add 1 pound of ground beef. Break it apart with a spatula and cook for 5-7 minutes until browned and fully cooked. Drain any excess fat, then mix in 2 tablespoons of taco seasoning thoroughly to evenly coat the beef.
- Crisp the Tortillas: In another skillet, heat 1 tablespoon of olive oil over medium heat. Fry each low-carb tortilla for 1-2 minutes on each side until golden and slightly crispy. Remove and let them drain on a paper towel to absorb extra oil.
- Assemble the Crunchwrap: Lay one large crispy tortilla flat on a clean surface. Spread a generous amount of the seasoned beef mixture in the center, pour warm cheese sauce on top, then place a smaller tortilla over the cheese. Add dollops of sour cream, shredded lettuce, diced tomatoes, and extra cheddar cheese evenly over the smaller tortilla.
- Cook the Crunchwrap: Fold the edges of the large tortilla up and over the filling, bringing the edges toward the center to form a sealed wrap with the seam on the bottom. Heat the skillet again with a little olive oil and place the folded crunchwrap seam-side down. Cook for 3-4 minutes until golden and crisp, then carefully flip and cook the other side for another 3-4 minutes.
- Serve: Remove the crunchwrap from the skillet and let it rest for about a minute for easier slicing. Cut in half and serve warm, garnished with fresh cilantro and jalapeño slices as desired.
Notes
- Keep the cheese sauce warm during assembly to ensure easy spreading and prevent it from hardening.
- Avoid overfilling the crunchwrap to prevent leakage during cooking.
- Substitute ground beef with ground chicken or turkey for a leaner option.
- Use low-sodium taco seasoning to control salt intake.
- Optional toppings like jalapeños add a spicy kick but can be omitted for milder flavor.
Keywords: Keto crunchwrap, low-carb recipe, ground beef crunchwrap, keto cheese sauce, low-carb tortillas, keto dinner, keto lunch
