Description
A flavorful and satisfying keto-friendly version of classic Crunchwraps, combining seasoned beef, creamy cheese, and fresh vegetables wrapped in low-carb tortillas.
Ingredients
Scale
- 2 tablespoons Unsalted Butter
- 4 ounces Cream Cheese
- 1/4 cup Heavy Whipping Cream
- 1 cup Shredded Cheddar Cheese
- 1 pound Ground Beef
- 2 tablespoons Taco Seasoning
- 4 pieces Low-Carb Tortillas
- 1 cup Sour Cream
- 1 cup Lettuce
- 1 medium Tomato
- 1 cup Extra Cheddar Cheese
- 1/4 cup Cilantro
- 1/2 cup Jalapeño Slices
- 1 tablespoon Olive Oil
Instructions
- Mix the cream cheese in a mixing bowl until smooth and fluffy.
- Add the heavy whipping cream gradually until well incorporated.
- Stir in the shredded cheddar cheese until melted and combined; set aside.
- Heat olive oil in a skillet over medium heat.
- Cook the ground beef until browned, breaking it apart as it cooks.
- Add the taco seasoning and stir well; let simmer for a few minutes.
- Preheat another skillet on medium-low.
- Crisp one tortilla for about 1-2 minutes on each side until golden.
- Layer the cheese sauce, seasoned beef, lettuce, diced tomato, and cilantro on the tortilla.
- Add extra cheddar cheese, jalapeños, and a dollop of sour cream.
- Fold the edges into the center to create a secure wrap.
- Cook the wrapped Crunchwrap seam-side down until golden brown, about 3-4 minutes per side.
- Serve immediately with salsa or guacamole for dipping.
Notes
Make the beef and cheese sauce in advance to save time. Cooking alternatives include using an air fryer at 375°F for 8-10 minutes or baking at 400°F for 10-12 minutes.
Nutrition
- Serving Size: 1 Crunchwrap
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg