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Keto Crunchwraps Recipe

Keto Crunchwraps Recipe
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★★★★★

4.7 from 30 reviews

Keto Crunchwraps are a low-carb, high-fat twist on the classic crunchy Tex-Mex favorite. This recipe features seasoned ground beef, creamy cheddar cheese sauce, and fresh toppings wrapped in low-carb tortillas and pan-fried to crispy perfection. Perfect for anyone following a ketogenic diet who loves flavorful, satisfying comfort food without the carbs.

Ingredients

Scale

Cheese Sauce

  • 2 tbsp Butter
  • 4 ounces Cream Cheese (softened)
  • 1/3 cup Heavy Whipping Cream
  • 1 1/2 cups Shredded Cheddar Cheese

Crunchwrap Filling

  • 1 pound Ground Beef
  • 2 tsp Taco Seasoning
  • 4 tbsp Sour Cream
  • 1 cup Shredded Lettuce
  • 1 small Tomato (chopped)
  • 1/2 cup Shredded Cheddar Cheese

Wrap and Cooking

  • 4 large Low-Carb Tortillas
  • 4 Small Street-Taco Size Low-Carb Tortillas
  • 3 tbsp Olive Oil (Divided)

Instructions

  1. Prepare Cheese Sauce: Add the butter, softened cream cheese, and heavy whipping cream to a food processor. Blend until the mixture is completely smooth and creamy. Transfer this mixture to a saucepan and heat over medium heat, stirring constantly, until it melts and becomes a smooth sauce. Stir in the shredded cheddar cheese until it melts evenly into the sauce. Remove from heat and set aside.
  2. Cook the Ground Beef: In a skillet over medium heat, brown the ground beef thoroughly, breaking it into small pieces as it cooks. Once browned, drain any excess fat to keep the dish keto-friendly and prevent greasiness. Add the taco seasoning and stir well, allowing the meat to absorb all the spices. Sauté for a couple minutes until fragrant and well combined.
  3. Toast Small Tortillas: Heat 1 tablespoon of olive oil in a separate skillet. Lightly toast each small taco-sized low-carb tortilla until they become crispy and golden. Remove from heat and set aside for assembling the crunchwraps.
  4. Assemble Crunchwraps: Lay a large low-carb tortilla flat on a clean surface. In the center, spread a layer of the cooked seasoned ground beef, then spoon some of the warm cheese sauce over the meat. Place one toasted small tortilla on top of the cheese sauce. Spread a tablespoon of sour cream over the small tortilla, then layer with shredded lettuce, chopped tomato, and shredded cheddar cheese.
  5. Fold and Cook Crunchwraps: Carefully fold the edges of the large tortilla inward towards the center to encase all the fillings completely, creating a sealed wrap. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Place each folded crunchwrap seam-side down into the skillet. Cook until the tortilla is golden brown and crispy, about 3-4 minutes per side, flipping carefully to crisp both sides. Remove from skillet and serve warm.

Notes

  • Use low-carb tortillas to keep this recipe keto-friendly.
  • Adjust the amount of taco seasoning based on your spice preference.
  • For extra crunch, you can add crushed pork rinds inside instead of or in addition to the toasted small tortillas.
  • Serve with extra sour cream or salsa for added flavor.
  • To store leftovers, wrap tightly and refrigerate for up to 3 days. Reheat in a skillet to retain crispiness.

Nutrition

Keywords: Keto Crunchwraps, low carb taco recipe, ketogenic dinner, keto Tex-Mex, crunchy keto wraps, keto ground beef recipe

Find it online: https://platedandproud.com/keto-crunchwraps-recipe/