Print

Delicious Keto Crunchwraps Recipe

Print Recipe

★★★★★

4.9 from 69 reviews

This delicious Keto Crunchwrap recipe is a low-carb, flavorful twist on the classic favorite. Featuring a rich cheese sauce, seasoned ground beef, and crisp low-carb tortillas, it’s perfect for those following a ketogenic diet or anyone looking for a satisfying and crunchy meal. Packed with creamy, cheesy goodness and fresh toppings like lettuce, tomato, and jalapeños, these crunchwraps are sure to become a staple in your recipe collection.

Ingredients

Scale

Cheese Sauce

  • 2 tablespoons Unsalted Butter
  • 4 ounces Cream Cheese (dairy-free substitute optional)
  • 1/4 cup Heavy Whipping Cream (can use coconut cream as low-carb alternative)
  • 1 cup Shredded Sharp Cheddar Cheese

Beef Mixture

  • 1 pound Ground Beef (or ground chicken/turkey)
  • 2 tablespoons Taco Seasoning (homemade or low-sodium recommended)

Tortillas and Toppings

  • 4 pieces Low-Carb Tortillas (e.g. Mission Carb Balance or almond flour tortillas)
  • 1 cup Sour Cream (can substitute Greek yogurt)
  • 1 cup Shredded Lettuce (iceberg or romaine)
  • 1 medium Tomato (or bell peppers for lower carbs)
  • 1 cup Extra Cheddar Cheese (or pepper jack for spice)
  • 1/4 cup Cilantro (or parsley)
  • 1/2 cup Jalapeño Slices (optional)
  • 1 tablespoon Olive Oil (or preferred cooking oil)

Instructions

  1. Cheese Sauce Preparation: Melt the 2 tablespoons of unsalted butter in a saucepan over medium heat. Add the cream cheese and heavy whipping cream, whisking steadily until the mixture is smooth and creamy. Stir in the shredded cheddar cheese until fully melted and integrated into the sauce.
  2. Beef Cooking: Heat a skillet over medium-high heat and add the ground beef. Break it apart as it cooks, stirring occasionally, until browned evenly, about 5 to 7 minutes. Drain any excess fat, then stir in the taco seasoning to evenly coat the meat.
  3. Tortillas Crisping: In a separate skillet, heat the olive oil over medium heat. Fry each low-carb tortilla for 1 to 2 minutes on each side until golden and slightly crispy. Remove and place on paper towels to drain excess oil.
  4. Crunchwrap Assembly: Lay one large crispy tortilla flat on a clean surface. Spread a generous portion of the seasoned beef mixture in the center, then pour warm cheese sauce over the beef. Place a smaller tortilla on top of the cheese, followed by dollops of sour cream, shredded lettuce, diced tomatoes, and extra cheddar cheese.
  5. Crunchwrap Cooking: Carefully fold the edges of the large tortilla inward, sealing the filling and forming a round wrap with the seam side down. Reheat the skillet with a little olive oil, then place the folded crunchwrap seam-side down in the pan. Cook for 3 to 4 minutes per side, pressing slightly, until the crunchwrap is golden brown and heated through.
  6. Serving: Remove the crunchwrap from the skillet and let rest for one minute. Cut in half and serve warm, topped with fresh cilantro and optional jalapeño slices for a spicy kick.

Notes

  • You can substitute the cream cheese with dairy-free cream cheese to keep the recipe dairy-free.
  • Use low-sodium taco seasoning or make your own for better control over salt intake.
  • For a lighter version, substitute sour cream with Greek yogurt.
  • If jalapeños are too spicy, omit or replace with milder peppers.
  • Make sure to use low-carb tortillas to keep this recipe ketogenic friendly.
  • Leftover crunchwraps reheat well in a skillet or air fryer to restore crispiness.

Keywords: Keto Crunchwrap, low carb crunchwrap, keto taco wrap, keto dinner, low carb Mexican, crunchy keto wrap

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