Description
A comforting and cheesy crunchwrap recipe that’s low in carbs and guilt-free, perfect for weeknight dinners.
Ingredients
Scale
- 2 tablespoons Unsalted Butter
- 4 ounces Cream Cheese
- 1/4 cup Heavy Whipping Cream
- 1 cup Shredded Cheddar Cheese
- 1 pound Ground Beef
- 2 tablespoons Taco Seasoning
- 4 pieces Low-Carb Tortillas
- 1 cup Sour Cream
- 1 cup Lettuce
- 1 medium Tomato
- 1 cup Extra Cheddar Cheese
- 1/4 cup Cilantro
- 1/2 cup Jalapeño Slices (optional)
- 1 tablespoon Olive Oil
Instructions
- Combine the cream cheese and heavy whipping cream in a small saucepan over low heat, stirring until smooth. Add shredded cheddar cheese and mix until melted. Set aside.
- Melt the butter in a skillet over medium heat and cook the ground beef until browned. Add taco seasoning and cook for an additional 2-3 minutes. Set aside.
- Toast the low-carb tortillas on each side for 30 seconds until warm and flexible.
- Lay one tortilla flat, spread the cheesy sauce in the center, and top with beef, lettuce, tomato, extra cheddar, cilantro, and jalapeño slices if using. Fold the edges over the filling.
- Heat olive oil in the skillet over medium heat. Place the crunchwrap seam-side down and cook for 3-4 minutes until golden. Flip and cook the other side until crisp.
- Slice the crunchwrap in half and serve hot with sour cream or Greek yogurt.
Notes
Assemble the crunchwraps in advance and refrigerate them for quick cooking later. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Keto
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 425
- Sugar: 2g
- Sodium: 760mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 120mg