Description
A tasty and satisfying meal that won’t ruin your keto diet, these Keto Crunchwraps are easy to make and packed with flavors.
Ingredients
- 2 tablespoons Butter (unsalted)
- 4 ounces Cream Cheese (dairy-free alternative optional)
- 1/4 cup Heavy Whipping Cream (coconut cream as a low-carb alternative)
- 1 cup Shredded Cheddar Cheese (sharp cheddar preferred)
- 1 pound Ground Beef (or ground chicken/turkey)
- 2 tablespoons Taco Seasoning (homemade or low-sodium)
- 4 pieces Low-Carb Tortillas (like Mission Carb Balance or almond flour tortillas)
- 1 cup Sour Cream (Greek yogurt for a lighter version)
- 1 cup Lettuce (shredded iceberg or romaine)
- 1 medium Tomato (or bell peppers)
- 1 cup Extra Cheddar Cheese (or pepper jack)
- 1/4 cup Cilantro (or parsley)
- 1/2 cup Jalapeño Slices (optional)
- 1 tablespoon Olive Oil (or any cooking oil)
Instructions
- In a saucepan, melt the butter over medium heat. Add cream cheese and heavy whipping cream. Stir until smooth. Mix in the shredded cheddar cheese until melted. Set aside.
- In a skillet, heat some olive oil over medium heat. Add the ground beef and taco seasoning. Cook until browned and fully cooked. Drain excess fat if necessary.
- In another pan, lightly toast the low-carb tortillas until golden and crispy.
- On each tortilla, spread a layer of cheese sauce, followed by ground beef, sour cream, lettuce, diced tomato, extra cheddar cheese, cilantro, and jalapeño slices if using.
- Fold the edges of the tortilla over the filling to make a wrap shape. In a hot skillet with a bit of olive oil, place the wrap seam side down. Cook until golden brown, then flip to cook the other side.
- Once cooked, cut the crunchwrap in half to see all the delicious layers inside and serve warm!
Notes
Use good quality cheese for a richer flavor. Adjust spice levels according to taste.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Cooking
- Cuisine: American