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Keto Crunchwraps Recipe

Keto Crunchwraps Recipe
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★★★★★

5.1 from 10 reviews

This Keto Crunchwraps recipe is a low-carb, delicious twist on the classic crunchwrap, perfect for those following a ketogenic diet. Loaded with seasoned ground beef, creamy cheese sauce, fresh veggies, and crispy low-carb tortillas, it offers a satisfying and flavorful meal that’s easy to prepare and ideal for lunch or dinner.

Ingredients

Scale

Cheese Sauce

  • 2 tbsp Butter
  • 4 ounces Cream Cheese (softened)
  • 1/3 cup Heavy Whipping Cream
  • 1 1/2 cups Shredded Cheddar Cheese

Crunchwrap Filling & Assembly

  • 1 pound Ground Beef
  • 2 tsp Taco Seasoning
  • 4 large Low-Carb Tortillas
  • 4 Small Street-Taco Size Low-Carb Tortillas
  • 3 tbsp Olive Oil (divided)
  • 4 tbsp Sour Cream
  • 1 cup Shredded Lettuce
  • 1 small Tomato (chopped)
  • 1/2 cup Shredded Cheddar Cheese

Instructions

  1. Make the Cheese Sauce: Add butter, softened cream cheese, and heavy whipping cream to a food processor and blend until completely smooth. Pour the mixture into a saucepan over medium heat and gently melt, stirring frequently. Once melted and smooth, stir in shredded cheddar cheese until fully incorporated and smooth. Set aside.
  2. Cook the Ground Beef: Heat a skillet over medium-high heat and add the ground beef. Cook thoroughly until browned, breaking it apart with a spoon. Drain any excess fat, then add taco seasoning to the beef and sauté for a couple more minutes to combine flavors. Remove from heat.
  3. Prepare the Tortillas: Heat 1½ tablespoons of olive oil in another pan over medium heat. Toast the small street-taco size low-carb tortillas one at a time in the oil until they are crispy and golden brown. Set aside on paper towels.
  4. Assemble the Crunchwraps: Lay one large low-carb tortilla flat on a clean surface. Spread a layer of cooked seasoned ground beef in the center, then spoon a generous amount of cheese sauce over the beef. Place one crispy small tortilla on top of the cheese sauce. Add a dollop of sour cream, then layer shredded lettuce, chopped tomato, and shredded cheddar cheese over the small tortilla.
  5. Fold and Cook: Carefully fold the edges of the large tortilla towards the center, overlapping to completely enclose the filling and create a sealed wrap. Heat the remaining 1½ tablespoons olive oil in a skillet over medium heat. Place the assembled crunchwrap seam side down in the skillet and cook until golden brown and crispy, about 3–4 minutes. Flip and cook the other side until equally crispy. Repeat for all crunchwraps.

Notes

  • Use low-carb tortillas to keep the recipe keto-friendly.
  • Feel free to customize the filling by adding avocado slices or jalapeños for extra flavor.
  • For a vegetarian version, substitute ground beef with sautéed mushrooms or seasoned tofu.
  • Cook on medium heat to avoid burning the tortillas while ensuring a crispy texture.
  • Leftover cheese sauce can be stored in an airtight container in the fridge for up to 3 days and reheated gently.

Nutrition

Keywords: Keto crunchwrap, low carb crunchwrap, keto Mexican recipe, low carb tortilla wrap, keto lunch, keto dinner, ground beef crunchwrap

Find it online: https://nataliereeve.com/keto-crunchwraps-recipe/