Description

Enjoy a delicious and guilt-free keto-friendly Crunchwrap recipe that combines creamy cheese sauce, seasoned ground beef, and fresh toppings wrapped in low-carb tortillas. This recipe is perfect for those following a low-carb or keto lifestyle, offering a satisfying and indulgent meal without the extra carbs.

Ingredients

Scale

Cheese Sauce

2 tablespoons Unsalted Butter
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 Shredded Cheddar Cheese (sharp cheddar recommended)

Filling

1 pound Ground Beef (can substitute with ground chicken or turkey)
2 tablespoons Taco Seasoning (homemade or low-sodium preferred)

Wrap

4 Low-Carb Tortillas (e.g., Mission Carb Balance or almond flour tortillas)
1 cup Sour Cream (can substitute with Greek yogurt)

Toppings & Garnishes

1 cup Shredded Lettuce (iceberg or romaine)
1 medium Tomato (can be replaced with bell peppers or omitted)
1 cup Extra Shredded Cheddar Cheese (pepper jack for spice optional)
1/4 cup Cilantro (can substitute with parsley)
1/2 cup Jalapeño Slices (optional)

For Cooking

1 tablespoon Olive Oil (or any cooking oil)

Instructions

Prepare the Cheese Sauce: In a medium saucepan over low heat, melt the unsalted butter. Add the cream cheese and whisk until smooth. Slowly pour in the heavy whipping cream while continuing to whisk, then add the shredded cheddar cheese. Keep stirring until the cheese is fully melted and the sauce is creamy. Remove from heat and set aside.
Cook the Ground Beef: Heat the olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary. Stir in the taco seasoning and a splash of water, cooking for another 2-3 minutes until fragrant and well combined. Remove from heat.
Assemble the Crunchwraps: Lay a low-carb tortilla flat on a clean surface. Spread a generous spoonful of cheese sauce in the center. Add a layer of the cooked seasoned beef on top of the cheese sauce. Top the beef with a handful of shredded lettuce, diced tomato, extra shredded cheddar cheese, cilantro, jalapeño slices, and a dollop of sour cream.
Wrap the Crunchwrap: Carefully fold the edges of the tortilla inward toward the center, creating pleats to enclose the filling securely. Press lightly to seal, ensuring no filling spills out during cooking.
Cook the Crunchwraps: Heat a clean non-stick skillet or griddle over medium heat. Place the folded crunchwrap seam side down and cook for about 3-4 minutes until golden brown and crispy. Flip carefully and cook the other side for an additional 3-4 minutes until equally browned and heated through.
Serve: Remove from skillet, let cool slightly, and serve warm with extra sour cream or your favorite keto-friendly salsa or guacamole.

Notes

You can substitute ground beef with ground chicken or turkey for a lighter option.
For a dairy-free version, use coconut cream and dairy-free cream cheese alternatives.
Adjust the amount of jalapeño slices according to your spice preference.
Low-carb tortillas are key to keeping this recipe keto-friendly; almond flour or coconut flour tortillas work well.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best texture.

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