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Delicious Keto Crunchwraps Recipe

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★★★★★

4.8 from 91 reviews

This Delicious Keto Crunchwraps recipe offers a low-carb, flavorful twist on the classic favorite. Featuring a crispy low-carb tortilla wrapped around seasoned ground beef, creamy cheese sauce, fresh vegetables, and a tangy sour cream topping, it’s perfect for a satisfying keto meal that doesn’t compromise on taste.

Ingredients

Scale

Cheese Sauce

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

Beef Filling

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

Tortillas and Assembly

  • 4 pieces Low-Carb Tortillas (e.g., Mission Carb Balance or almond flour tortillas)
  • 1 tablespoon Olive Oil (or any cooking oil)

Toppings

  • 1 cup Sour Cream (or Greek yogurt for lighter version)
  • 1 cup Shredded Lettuce (iceberg or romaine)
  • 1 medium Tomato (can substitute bell peppers or omit)
  • 1 cup Extra Cheddar Cheese (or pepper jack for spice)
  • 1/4 cup Cilantro (or parsley)
  • 1/2 cup Jalapeño Slices (optional)

Instructions

  1. Cheese Sauce Preparation: Melt 2 tablespoons of unsalted butter in a saucepan over medium heat. Add 4 ounces of cream cheese and 1/4 cup of heavy whipping cream, whisking constantly until the mixture is smooth and creamy. Stir in 1 cup of shredded sharp cheddar cheese until fully melted and combined into a rich cheese sauce.
  2. Beef Cooking: Heat a skillet over medium-high heat and add 1 pound of ground beef, breaking it apart with a spatula. Cook for 5-7 minutes until the beef is browned and cooked through. Drain any excess fat, then stir in 2 tablespoons of taco seasoning evenly to flavor the meat.
  3. Tortillas Crisping: In another skillet, heat 1 tablespoon of olive oil over medium heat. Fry each low-carb tortilla for 1-2 minutes on each side until golden and slightly crispy. Transfer to a paper towel-lined plate to drain any excess oil.
  4. Crunchwrap Assembly: Lay one large crispy tortilla flat on a clean surface. In the center, spread a generous portion of the seasoned beef mixture, then pour some warm cheese sauce over the top. Add a smaller tortilla on top, then dollop sour cream, layer shredded lettuce, diced tomato, and extra cheddar cheese.
  5. Crunchwrap Cooking: Carefully fold the edges of the large tortilla over the filling to create a sealed wrap, with the seam facing down. Heat the skillet again with a little olive oil and place the folded Crunchwrap seam-side down. Cook for 3-4 minutes on each side until the tortilla is crispy and golden brown, and the inside is heated through.
  6. Serving: Remove the Crunchwrap from the skillet and let it rest for a minute. Cut it in half and serve warm, garnished with chopped cilantro and optional jalapeño slices for added spice.

Notes

  • Use unsalted butter to better control seasoning in the cheese sauce.
  • For dairy-free options, substitute cream cheese and heavy cream with their coconut-based versions.
  • Choose low-carb tortillas specifically to keep this recipe keto-friendly.
  • Opt for homemade or low-sodium taco seasoning to reduce salt content.
  • Adjust jalapeño quantity based on your preferred spice level.
  • Leftover Crunchwraps can be stored and reheated in a skillet to maintain crispiness.

Keywords: Keto Crunchwrap, Low-Carb Crunchwrap, Keto Mexican Recipe, Low-Carb Taco Wrap, Keto Dinner, Gluten Free Low Carb, Keto Ground Beef Recipe

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