Description
Guilt-free keto crunchwraps featuring low-carb tortillas, savory ground beef, and a creamy cheese sauce.
Ingredients
- 2 tablespoons unsalted butter
- 4 ounces cream cheese (or dairy-free cream cheese)
- 1/4 cup heavy whipping cream (or coconut cream)
- 1 cup sharp shredded cheddar cheese
- 1 pound ground beef (or ground chicken/turkey)
- 2 tablespoons taco seasoning (homemade or low-sodium)
- 4 low-carb tortillas
- 1 cup sour cream (or Greek yogurt)
- 1 cup shredded lettuce
- 1 medium tomato (or bell peppers)
- 1 cup extra cheddar cheese (consider adding pepper jack)
- 1/4 cup cilantro (or parsley)
- 1/2 cup jalapeño slices (optional)
- 1 tablespoon olive oil
Instructions
- Make the cheese sauce: In a saucepan over medium heat, melt the butter. Stir in cream cheese until smooth, then gradually add the heavy whipping cream, mixing until fully combined. Fold in sharp cheddar cheese and cook, stirring until melted and creamy. Set aside.
- Cook the beef: In a large skillet, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat and add taco seasoning, stirring to combine. Cook for another minute, then remove from heat.
- Crisp the tortillas: Heat olive oil in a skillet over medium heat. Fry each tortilla for about 1-2 minutes on each side until lightly golden and crispy. Remove and let cool slightly.
- Assemble the crunchwraps: Layer the ingredients on each tortilla—start with the beef, top with cheese sauce, then add lettuce, diced tomatoes, sour cream, jalapeño slices, and cilantro or parsley. Finish with an additional sprinkle of cheddar cheese.
- Fold the edges of the tortillas over the filling to create a secure wrap. Return each crunchwrap to the skillet and toast on medium heat for 1-2 minutes on each side until heated through and crispy.
- Serve: Cut in half diagonally and serve immediately, savoring each bite of your delicious keto crunchwraps.
Notes
Ensure to drain excess fat for a crispier crunchwrap. Experiment with ingredient variations to suit your taste.
