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Keto Crunchwraps

A delightful wrap that offers a low-carb alternative to a classic dish, packed with protein and healthy ingredients.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Keto, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cheese Sauce
  • 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
For the Filling
  • 1 pound Ground Beef Can substitute with ground chicken or turkey
  • 2 tablespoons Taco Seasoning Use homemade or low-sodium versions
  • 1 cup Sour Cream Substitute with Greek yogurt for a lighter version
  • 1 cup Lettuce Shredded iceberg or romaine
  • 1 medium Tomato Can replace with bell peppers or omit for fewer carbs
  • 1/4 cup Cilantro 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
  • 2 tablespoons Butter Unsalted for better control of seasoning
  • 4 pieces Low-Carb Tortillas Brands like Mission Carb Balance or almond flour tortillas
  • 1 cup Extra Cheddar Cheese Consider adding pepper jack for extra spice

Method
 

Cheese Sauce Preparation
  1. In a mixing bowl, combine the cream cheese, heavy whipping cream, and shredded cheddar cheese. Mix well until smooth and creamy. Set aside.
Beef Cooking
  1. In a skillet, melt the butter over medium heat. Add the ground beef and cook until browned.
  2. Stir in the taco seasoning, ensuring that the beef is well-coated. Cook for an additional 2-3 minutes. Remove from the heat and let it cool for a few minutes.
Tortillas Crisping
  1. To achieve that satisfying crunch, spray the outside of your low-carb tortillas with a little olive oil. You can also brush them lightly with oil if desired.
  2. If you’re using an air fryer, preheat it to 350°F (175°C), or heat a skillet over medium heat.
Crunchwrap Assembly
  1. Start assembling your crunchwrap by placing a low-carb tortilla on a flat surface.
  2. Spread a generous spoonful of the cheese sauce in the center. Top with some cooked ground beef, lettuce, diced tomato, extra cheddar cheese, jalapeño slices, and cilantro.
  3. Fold the edges of the tortilla over the filling, making sure it covers everything entirely. Flip it over so that the seam side is down.
Crunchwrap Cooking
  1. Place the crunchwrap in the heated skillet or air fryer. Cook for about 3-4 minutes on each side until crispy and golden brown.
  2. In the air fryer, cook for about 8 minutes, flipping halfway through.
Serving
  1. Carefully remove the crunchwrap from the heat and cut it in half. Serve warm with a side of sour cream or Greek yogurt for dipping.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet or air fryer until heated through. For longer storage, freeze assembled crunchwraps tightly in plastic wrap in a freezer bag for up to three months.