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Delicious Keto Crunchwraps Recipe for Guilt-Free Indulgence

Keto Crunchwraps Recipe

This Keto Crunchwraps Recipe offers the satisfying, nostalgic crunch of fast food in a healthy, low-carb format. It combines savory seasoned beef, creamy cheese sauce, and fresh toppings in a crisped low-carb tortilla, making it a fun and delicious meal. This recipe is perfect for a weeknight dinner and is a family-friendly meal that doesn't feel like "diet food".
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 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 Shredded Cheddar Cheese (Sharp cheddar for a more robust flavor)
  • 1 pound Ground Beef (Can substitute with ground chicken or turkey)
  • 2 tablespoons Taco Seasoning (Use homemade or low-sodium versions)
  • 4 pieces Low-Carb Tortillas (Brands like Mission Carb Balance or almond flour tortillas work great)
  • 1 cup Sour Cream (Substitute with Greek yogurt for a lighter version)
  • 1 cup Lettuce (Shredded iceberg or romaine)
  • 1 medium Tomato, diced (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, chopped (Substitute with parsley if you’re not a fan)
  • 1/2 cup Jalapeño Slices (Optional spicy addition)
  • 1 tablespoon Olive Oil (Any cooking oil can work)

Equipment

  • small saucepan
  • whisk
  • large skillet
  • cookie cutter or a glass
  • spatula

Method
 

Instructions
  1. Prepare the Keto Cheese Sauce: In a small saucepan over medium-low heat, melt the butter. Add the cream cheese and whisk until it's mostly smooth. Slowly pour in the heavy whipping cream, whisking constantly to combine. Once the mixture is smooth, stir in the shredded cheddar cheese. Continue to stir gently until the cheese is fully melted and you have a creamy, luscious sauce. Remove from heat and set aside.
  2. Cook the Ground Beef: In a large skillet, cook the ground beef over medium-high heat until it's browned. Drain off any excess grease. Stir in the taco seasoning and about 1/4 cup of water. Let it simmer for a few minutes until the sauce has thickened and the beef is well-coated.
  3. Crisp the Tortilla Centers (Optional but Recommended!): This step gives you the "crunch" in the crunchwrap. Take one of your low-carb tortillas and use a cookie cutter or a glass to cut out four small circles, about 3 inches in diameter. In a dry skillet over medium heat, toast these small circles for 1-2 minutes per side until they are crispy. Set them aside.
  4. Assemble the Crunchwrap: Lay a large low-carb tortilla flat. In the center, layer your ingredients: start with a scoop of the seasoned ground beef, followed by a generous drizzle of the keto cheese sauce. Place one of your crispy tortilla circles on top. Spread a layer of sour cream over the crispy circle, then top with shredded lettuce, diced tomato, extra cheddar cheese, cilantro, and jalapeños if you're using them.
  5. Fold and Cook: Now for the fun part. Carefully fold the edges of the large tortilla up and over the center of the fillings, creating pleats as you go around. It should form a sealed hexagonal shape. Immediately place the crunchwrap seam-side down in a skillet preheated with olive oil over medium heat. Cook for 3-4 minutes, or until the bottom is golden brown and crispy. Carefully flip and cook for another 3-4 minutes on the other side. Repeat with the remaining tortillas and fillings.

Notes

Warm your tortillas first to make them more pliable and prevent cracking. Avoid overfilling the crunchwrap to ensure it folds properly. Place the crunchwrap seam-side down in the skillet first to help seal the folds together.