These keto crunchwraps are a low-carb take on a fast-food favorite, made completely at home with simple ingredients. They combine seasoned ground beef, a rich homemade cheese sauce, fresh toppings, and a crispy inner layer, all wrapped in soft low-carb tortillas and pan-fried until golden. The result is crunchy, cheesy, and filling without straying from keto goals. This recipe works well for weeknight dinners, meal prep, or whenever you’re craving something indulgent but still low carb.
Ingredients
- 4 tablespoons unsalted butter
- 8 ounces cream cheese, softened
- 1/2 cup chicken broth
- 8 ounces shredded cheddar cheese
- 1/2 teaspoon onion powder
- 2 tablespoons avocado oil (for cooking beef)
- 1 pound ground beef
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 cup avocado oil (for frying tortillas)
- 6 low-carb street-size tortillas
- 12 low-carb soft taco tortillas
- 6 tablespoons sour cream
- 1/2 cup shredded lettuce
- 3 Roma tomatoes, seeded and chopped
- 1/2 cup shredded cheddar cheese
Instructions
- Melt the butter and cream cheese together over low heat, stirring until smooth.
- Slowly whisk in the chicken broth until fully combined and creamy.
- Add shredded cheddar cheese and onion powder, stirring until melted and smooth. Remove from heat and set aside.
- Heat 2 tablespoons of avocado oil in a skillet over medium-high heat and brown the ground beef.
- Drain excess grease, then stir in paprika, cumin, chili powder, garlic powder, and sea salt. Cook briefly until fragrant and set aside.
- Heat the remaining avocado oil in a skillet and fry the street-size tortillas until golden and crisp on both sides. Drain on paper towels.
- Lay one soft taco tortilla flat and place a portion of the seasoned beef in the center.
- Spoon cheese sauce over the beef and top with one crispy street tortilla.
- Add sour cream, lettuce, tomatoes, and shredded cheese on top.
- Place another soft taco tortilla over the filling.
- Fold the edges inward all the way around to form a sealed wrap.
- Place seam-side down in a hot skillet and cook until crisp and golden.
- Flip and cook the other side until browned and heated through.
- Repeat with remaining wraps and serve warm.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Servings: 6 crunchwraps
- Cuisine: American-Mexican
- Course: Main Dish
Tips & Variations
- Warm tortillas before folding to prevent tearing
- Use a nonstick skillet for easier flipping
- Swap cheddar for pepper jack for extra heat
- Ground chicken or turkey can replace beef
- Add crushed low-carb chips or pork rinds for extra crunch
Approximate Nutrition (per serving)
- Calories: ~800
- Fat: ~70g
- Protein: ~38g
- Total Carbohydrates: ~12g
- Fiber: ~5g
- Net Carbs: ~7g
Ingredients
Method
- Melt the butter and cream cheese together over low heat, stirring until smooth.
- Slowly whisk in the chicken broth until fully combined and creamy.
- Add shredded cheddar cheese and onion powder, stirring until melted and smooth. Remove from heat and set aside.
- Heat 2 tablespoons of avocado oil in a skillet over medium-high heat and brown the ground beef.
- Drain excess grease, then stir in paprika, cumin, chili powder, garlic powder, and sea salt. Cook briefly until fragrant and set aside.
- Heat the remaining avocado oil in a skillet and fry the street-size tortillas until golden and crisp on both sides. Drain on paper towels.
- Lay one soft taco tortilla flat and place a portion of the seasoned beef in the center.
- Spoon cheese sauce over the beef and top with one crispy street tortilla.
- Add sour cream, lettuce, tomatoes, and shredded cheese on top.
- Place another soft taco tortilla over the filling.
- Fold the edges inward all the way around to form a sealed wrap.
- Place seam-side down in a hot skillet and cook until crisp and golden.
- Flip and cook the other side until browned and heated through.
- Repeat with remaining wraps and serve warm.
Notes
- Fat: ~70g
- Protein: ~38g
- Total Carbohydrates: ~12g
- Fiber: ~5g
- Net Carbs: ~7g
FAQs
- Can I make these ahead of time?
Yes, assemble and refrigerate, then crisp in a skillet before serving. - What makes the crunch inside?
The fried street-size tortilla creates the crispy layer. - Can these be baked instead of fried?
Pan-frying gives the best texture, but baking works with light oil brushing. - Can I freeze them?
Freeze before frying, then thaw and cook when ready. - Are these kid-friendly?
Yes, reduce the seasoning if a milder flavor is preferred.
