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Keto Crunchwraps Recipe
Jemero Carter

Keto Crunchwraps Recipe

Keto Crunchwraps Recipe
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Crunchwraps
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cheese Sauce
  • 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 Heavy Whipping Cream Use coconut cream as a low-carb alternative
For the Filling
  • 1 pound  Ground Beef Can substitute with ground chicken or turkey
  • 2 tablespoons  Taco Seasoning Use homemade or low-sodium versions
For the Wrap
  • 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
Toppings & Garnishes
  • 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
For Cooking
  • 1 tablespoon Olive Oil Any cooking oil can work

Method
 

  1. Melt butter in a saucepan over medium heat. Add cream cheese and heavy whipping cream, whisking until smooth and creamy.
  2. Once everything is melted, stir in shredded cheddar cheese until the mixture turns glossy and forms a rich cheese sauce. Keep it warm on low heat.
  3. In a skillet, cook ground beef over medium-high heat, breaking it apart with a spatula until browned and no longer pink. Drain excess fat, then add taco seasoning and let it simmer for a few minutes to build flavors.
  4. In another skillet, heat olive oil over medium heat. Begin frying the tortillas for about 1–2 minutes per side until golden and crisp. Transfer to a paper towel to drain and cool.
  5. Lay a crispy tortilla on a clean surface. Add a layer of seasoned beef mixture, spoon over the cheese sauce, then top with sour cream, shredded lettuce, diced tomatoes, and extra cheddar cheese.
  6. Fold the edges of the tortilla inward to form a sealed pocket. Heat a skillet with a bit of olive oil, place the wrap seam-side down, and cook until golden brown and crunchy. Carefully flip to crisp the other side.
  7. Let your Keto Crunchwraps rest for a minute, then cut in half to reveal the layers inside. Serve warm, topped with cilantro and jalapeño slices, and enjoy this low-carb feast packed with cheesy, crunchy perfection.

Notes

Keep the cheese sauce warm while assembling to make layering easier, and avoid overfilling the wrap to prevent it from leaking during cooking.