Keto Crunchwraps are a flavorful, satisfying meal that brings the beloved crunchwrap experience into a low-carb, keto-friendly format. These wraps combine seasoned ground beef, creamy cheese sauce, and fresh toppings all wrapped in a crisp low-carb tortilla. Every bite delivers savory, bold flavors and a comforting texture that make this dish perfect for weeknight dinners or casual gatherings.
Unlike traditional drive-thru versions, these Crunchwraps use low-carb ingredients without sacrificing crunch or richness. They’re customizable with your favorite fillings and toppings, and they come together quickly, making them ideal for busy cooks who don’t want to compromise on taste or texture.
Equipment
- Saucepan
- Large skillet or frying pan
- Mixing spoon or spatula
- Plates or shallow bowls for assembly
Ingredients
- 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 shredded cheddar cheese
- 1/4 cup fresh cilantro
- 1/2 cup jalapeño slices (optional)
- 1 tablespoon olive oil
Instructions
- Make the cheese sauce: Melt butter in a saucepan over medium heat. Add cream cheese and heavy whipping cream, whisking until smooth. Stir in shredded cheddar until melted and creamy. Set aside.
- Cook the beef: In a skillet over medium-high heat, add ground beef and break it apart. Cook until browned and no longer pink. Drain any fat, then stir in taco seasoning.
- Crisp the tortillas: Warm olive oil in a clean skillet and fry each low-carb tortilla for 1–2 minutes per side until golden and slightly crisp. Remove and drain any excess oil.
- Assemble the Crunchwraps: Place a large tortilla flat. Spread seasoned beef in the center, drizzle with warm cheese sauce, and place a smaller crisp tortilla on top. Add a dollop of sour cream, shredded lettuce, diced tomato, extra cheddar, cilantro, and jalapeños.
- Fold and cook: Fold the edges of the large tortilla toward the center to form a sealed pocket. Place seam-side down in the skillet and cook 3–4 minutes per side until golden and crisp.
- Serve: Remove from heat, let rest a minute, then cut in half and enjoy while warm.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 Crunchwraps
- Cuisine: Tex-Mex
- Course: Dinner
How to store
- Refrigerate leftover Crunchwraps in an airtight container for up to 3 days.
- Reheat in a skillet until warm and crisp again.
What not to do
- Do not overfill the wraps or they will be difficult to fold.
- Do not skip crisping the tortillas, or they won’t develop crunch.
- Do not assemble cold ingredients without warming the cheese sauce.
Tips & Variations
- Swap ground turkey or chicken for beef for a leaner option.
- Use pepper jack instead of cheddar for a spicy kick.
- Substitute Greek yogurt for sour cream to boost protein.
- Add avocado slices for extra creaminess.
Approximate Nutrition
- Calories: ~350 per Crunchwrap
- Fat: ~25 g
- Protein: ~25 g
- Carbohydrates: ~15 g
- Fiber: ~5 g
- Sugar: ~3 g
Ingredients
Method
- Make the cheese sauce: Melt butter in a saucepan over medium heat. Add cream cheese and heavy whipping cream, whisking until smooth. Stir in shredded cheddar until melted and creamy. Set aside.
- Cook the beef: In a skillet over medium-high heat, add ground beef and break it apart. Cook until browned and no longer pink. Drain any fat, then stir in taco seasoning.
- Crisp the tortillas: Warm olive oil in a clean skillet and fry each low-carb tortilla for 1–2 minutes per side until golden and slightly crisp. Remove and drain any excess oil.
- Assemble the Crunchwraps: Place a large tortilla flat. Spread seasoned beef in the center, drizzle with warm cheese sauce, and place a smaller crisp tortilla on top. Add a dollop of sour cream, shredded lettuce, diced tomato, extra cheddar, cilantro, and jalapeños.
- Fold and cook: Fold the edges of the large tortilla toward the center to form a sealed pocket. Place seam-side down in the skillet and cook 3–4 minutes per side until golden and crisp.
- Serve: Remove from heat, let rest a minute, then cut in half and enjoy while warm.
Notes
- Fat: ~25 g
- Protein: ~25 g
- Carbohydrates: ~15 g
- Fiber: ~5 g
- Sugar: ~3 g
Conclusion
These Keto Crunchwraps deliver all the fun and flavor of a classic comfort meal while keeping carbs low and quality ingredients front and center. With satisfying protein and customizable toppings, they offer a balanced, enjoyable option for keto-friendly eating. Whether you’re feeding family or prepping meals for the week, they turn a favorite fast-food idea into a nutritious homemade dish.
FAQs
- Can I make these ahead of time? Yes — prepare components in advance and assemble just before cooking.
- Can I use regular tortillas? Yes, if you’re not concerned about carbs.
- What if my tortilla tears? Warm it briefly before folding to make it more pliable.
- Can I freeze leftovers? Store assembled Crunchwraps in the fridge and reheat; freezing may soften the tortilla.
- Can I add other toppings? Yes — avocado, olives, or hot sauce work well.
- Is this suitable for meal prep? Yes, it reheats well and holds flavor.
