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Keto Crunchwraps

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Enjoy the texture of a fast food favorite with these low-carb keto crunchwraps filled with creamy cheese sauce, seasoned beef, crisp lettuce, and a cool sour cream center.

Ingredients

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  • 2 tablespoons Butter, unsalted
  • 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, shredded
  • 1 medium Tomato
  • 1 cup Extra Cheddar Cheese
  • 1/4 cup Cilantro
  • 1/2 cup Jalapeño Slices, optional
  • 1 tablespoon Olive Oil

Instructions

  1. Melt 2 tablespoons butter in a small saucepan over low heat.
  2. Add cream cheese and stir until smooth.
  3. Pour in heavy whipping cream and whisk until combined.
  4. Stir in shredded cheddar until fully melted and the sauce is glossy; keep warm.
  5. Heat olive oil in a skillet over medium-high heat.
  6. Add ground beef and cook until browned, about 6 to 8 minutes.
  7. Sprinkle taco seasoning and a splash of water; stir and simmer.
  8. Warm each tortilla in a dry skillet for 15 to 30 seconds per side.
  9. Lay one warmed tortilla flat; spoon cheese sauce in the center.
  10. Add a thin layer of seasoned beef, then sour cream, lettuce, tomato, extra cheddar, cilantro, and jalapeños.
  11. Fold the tortilla edges up toward the center and seal.
  12. Heat a nonstick skillet over medium-low heat; place seam-side down crunchwrap and cook for 3 to 4 minutes.
  13. Flip and cook the other side for 2 to 3 minutes until crispy.
  14. Let each crunchwrap rest before slicing and serve.

Notes

Cheese quality matters for flavor; room temperature cream cheese helps the sauce come together faster. Store in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.simplefamilydishes.com/delicious-keto-crunchwraps/