Description
Crispy keto crunchwraps made with seasoned ground beef, creamy cheese sauce, and low-carb tortillas for a satisfying Tex-Mex dinner without the guilt.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 4 ounces cream cheese
- 1/4 cup heavy whipping cream
- 1 cup shredded cheddar cheese
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 4 low-carb tortillas
- 1 cup sour cream
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1 cup extra cheddar cheese
- 1/4 cup chopped cilantro
- 1/2 cup jalapeño slices (optional)
- 1 tablespoon olive oil
Instructions
- Melt butter in a saucepan over medium heat, then whisk in cream cheese and heavy cream until smooth and creamy.
- Stir shredded cheddar cheese into the sauce and cook until fully melted, then keep warm.
- Brown ground beef in a skillet over medium-high heat, breaking it apart as it cooks.
- Drain excess fat and stir in taco seasoning, cooking for one more minute.
- Heat olive oil in a separate skillet and lightly fry each low-carb tortilla until golden and crisp.
- Lay a tortilla flat and add seasoned beef to the center, followed by warm cheese sauce.
- Place a smaller tortilla on top, then add sour cream, lettuce, tomato, and extra cheddar.
- Fold edges inward to form a sealed crunchwrap.
- Cook seam-side down in a skillet for 3 to 4 minutes per side until crisp and golden.
- Remove from heat, rest briefly, cut in half, and serve warm.
Notes
- Do not overfill the crunchwraps or they may open while cooking.
- Reheat leftovers in a skillet to keep tortillas crisp.
- You can substitute ground chicken or turkey for the beef if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 350
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 95 mg