Introduction

This Delicious Keto Crunchwrap combines all your favorite Tex-Mex flavors into a low-carb, satisfying meal. Creamy cheese sauce, seasoned beef, and fresh toppings are wrapped in crispy low-carb tortillas for a perfect handheld treat.

Two halves of a folded quesadilla stacked on a white marbled surface, showing three visible layers inside each half: a top layer of shredded bright green lettuce, a middle layer of creamy white sauce with some diced red tomato pieces, and a bottom layer of crumbly, browned ground beef mixed with melted orange-yellow cheddar cheese. The quesadilla tortilla is golden brown and crispy on the outside, with melty cheese peeking out slightly at the edges. 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: Melt 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 to make the cheese sauce.
Step 2: Heat ground beef in a skillet over medium-high heat, breaking it apart. Cook for 5-7 minutes until browned. Drain excess fat, then mix in taco seasoning thoroughly.
Step 3: In another skillet, heat olive oil over medium heat. Fry each low-carb tortilla for 1-2 minutes on each side until golden and crisp. Drain on paper towels.
Step 4: Lay one crispy tortilla flat. Spread seasoned beef mixture in the center. Pour warm cheese sauce over the beef, then add a small tortilla on top. Dollop sour cream, then layer lettuce, tomatoes, and extra cheddar cheese.
Step 5: Fold the edges of the large tortilla over the filling, seam side down, to enclose the ingredients.
Step 6: Heat the skillet again with a little olive oil. Place the folded Crunchwrap seam-side down and cook for 3-4 minutes until golden and sealed. Flip and cook the other side for another 3-4 minutes.
Step 7: Remove from the skillet and let rest for a minute. Cut in half and serve warm, topped with cilantro and optional jalapeño slices for extra heat.

Tips & Variations

Use ground chicken or turkey instead of beef for a lighter option.
Substitute sour cream with Greek yogurt for added protein and a tangier taste.
Add diced bell peppers or omit tomato to reduce carbs further.
Try pepper jack cheese instead of extra cheddar for a spicy kick.
Make your own low-sodium taco seasoning to control salt levels.

Storage

Store any leftover Crunchwraps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain crispiness or in a microwave for convenience, but the exterior may soften.

How to Serve

The image shows three folded quesadilla slices stacked on a white marbled surface, each slice revealing three clear layers inside. The outer layer is a golden brown, crispy tortilla with a slightly toasted texture. Inside, the bottom layer consists of melted bright orange cheddar cheese, followed by a thick middle layer of finely cooked ground beef in a rich brown color. The top inner layer includes fresh, vibrant green lettuce, and small pieces of juicy red tomatoes and white creamy sauce peek out in the middle slice. The quesadillas are stacked with the tip of the triangle pointing outward. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these Crunchwraps ahead of time?

Yes, you can assemble them and refrigerate for a few hours before cooking. For best results, cook them fresh to keep the tortillas crispy.

What can I use if I can’t find low-carb tortillas?

You can use almond flour tortillas or other keto-friendly flatbreads as a substitute. Alternatively, large lettuce leaves work for an even lower-carb wrap.