Introduction

These delicious Keto Crunchwraps are a low-carb twist on a fast-food favorite, packed with savory beef, creamy cheese sauce, and fresh toppings. Perfect for a satisfying meal that keeps you on track with your keto goals.

A close-up of two stacked pieces of a stuffed, grilled wrap with a golden-brown toasted outer layer, revealing inside layers starting from the bottom with a soft light tortilla base, topped with slightly melted bright orange cheddar cheese, a thick layer of dark brown seasoned ground beef, fresh light green shredded lettuce, small pieces of red tomato, and creamy white sauce spread unevenly near the top edge, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons Butter (unsalted for better control of seasoning)
4 ounces Cream Cheese (can substitute with dairy-free cream cheese)
1/4 cup Heavy Whipping Cream (use coconut cream as a low-carb alternative)
1 cup Shredded Cheddar Cheese (sharp cheddar for a more robust flavor)
1 pound Ground Beef (can substitute with ground chicken or turkey)
2 tablespoons Taco Seasoning (use homemade or low-sodium versions)
4 pieces Low-Carb Tortillas (brands like Mission Carb Balance or almond flour tortillas)
1 cup Sour Cream (substitute with Greek yogurt for a lighter version)
1 cup Lettuce (shredded iceberg or romaine)
1 medium Tomato (can replace with bell peppers or omit for fewer carbs)
1 cup Extra Cheddar Cheese (consider adding pepper jack for extra spice)
1/4 cup Cilantro (substitute with parsley if you’re not a fan)
1/2 cup Jalapeño Slices (optional spicy addition)
1 tablespoon Olive Oil (any cooking oil can work)

Instructions

Step 1: Prepare the cheese sauce by melting the butter in a saucepan over medium heat. Add cream cheese and heavy whipping cream, whisking until smooth. Stir in shredded cheddar cheese until fully melted.
Step 2: Cook the ground beef in a skillet over medium-high heat, breaking it apart. Cook for 5-7 minutes until browned, then drain excess fat and stir in taco seasoning.
Step 3: Heat olive oil in another skillet over medium heat. Fry each low-carb tortilla for 1-2 minutes until golden, then drain on a paper towel.
Step 4: Assemble the Crunchwraps by laying a large crispy tortilla flat. Spread the seasoned beef in the center, pour warm cheese sauce over it, add a small tortilla on top, then dollop sour cream, and layer lettuce, tomatoes, and extra cheddar cheese.
Step 5: Fold the edges of the large tortilla over the filling, seam down. Heat the skillet again with olive oil and place the folded Crunchwrap seam-side down. Cook for 3-4 minutes on each side until golden and crispy.
Step 6: Remove the Crunchwraps from the skillet and let rest for a minute. Cut in half and serve warm, topped with cilantro and jalapeño slices if desired.

Tips & Variations

Use ground turkey or chicken for a lighter protein option.
Swap out sour cream with Greek yogurt to reduce fat and add protein.
Add a pinch of smoked paprika or chipotle powder to the cheese sauce for a smoky flavor.
Try substituting cilantro with parsley if you prefer a milder herb.
For extra spice, include more jalapeño slices or use pepper jack cheese.

Storage

Store leftover Crunchwraps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven to maintain crispiness. Avoid microwaving to keep the tortillas from becoming soggy.

How to Serve

Three folded quesadilla halves are stacked on a white marbled surface, showing their cross-sections clearly. Each quesadilla shows a golden-brown, crispy tortilla exterior with a soft inside. Inside the layers, there is melted white cheese and bright orange cheddar cheese mixed with cooked ground beef in the middle layer. Fresh green shredded lettuce is on top of the meat, and in the middle quesadilla, diced red tomatoes and bits of purple onion can be seen among the lettuce. The layers create a mix of textures and colors from the golden tortilla, melted cheese, browned meat, fresh green lettuce, and red tomatoes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these Crunchwraps dairy-free?

Yes, use dairy-free cream cheese and coconut cream in the cheese sauce, and substitute cheddar with a dairy-free cheese alternative to keep it keto-friendly and dairy-free.

Are low-carb tortillas necessary?

For keto-friendly Crunchwraps, low-carb tortillas are recommended to minimize net carbs. However, if carbs aren’t a concern, regular tortillas can be used.