Introduction

Enjoy a delicious, low-carb twist on a classic favorite with this Keto Crunchwraps recipe. Packed with seasoned beef, creamy cheese sauce, and fresh toppings, these crunchwraps are perfect for a satisfying meal that fits your keto lifestyle.

Two halves of a toasted wrap stacked one on top of the other rest on a white marbled surface, each showing a cross-section filled with multiple layers. The outer layer is a golden-brown toasted tortilla with a slightly crisp texture. Inside, there is a layer of melted bright orange cheddar cheese, a layer of browned cooked ground beef with a crumbly texture, and fresh shredded green lettuce. There are also small bits of red tomato and finely chopped red onion mixed with some white creamy sauce, adding layers of color and texture to the filling. The wrap looks warm and melty with fresh ingredients visible inside. photo taken with an iphone --ar 4:5 --v 7

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)
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 cup Extra Cheddar Cheese (Consider adding pepper jack for extra spice)
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)

Instructions

Step 1: Melt 2 tablespoons of butter in a saucepan over medium heat. Add 4 ounces of cream cheese and 1/4 cup of heavy whipping cream, whisking until smooth. Stir in 1 cup of shredded cheddar cheese until fully melted to create the cheese sauce.
Step 2: In a skillet, heat 1 pound of ground beef over medium-high heat, breaking it apart. Cook for 5-7 minutes until browned. Drain excess fat, then mix in 2 tablespoons of taco seasoning.
Step 3: In another skillet, heat 1 tablespoon of olive oil over medium heat. Fry each low-carb tortilla for 1-2 minutes until golden, then let them drain on a paper towel.
Step 4: Lay a large crispy tortilla flat. Spread the seasoned beef mixture in the center, pour warm cheese sauce over the beef, add a small tortilla on top, then add dollops of sour cream, shredded lettuce, diced tomatoes, and extra cheddar cheese.
Step 5: Fold the edges of the large tortilla over the filling, placing the seam side down. Heat the skillet again with olive oil and place the folded crunchwrap seam-side down. Cook for 3-4 minutes on each side until golden and crispy.
Step 6: Remove the crunchwraps from the skillet and let them rest for a minute. Cut in half and serve warm, topped with cilantro and jalapeño slices if desired.

Tips & Variations

Use almond flour or coconut flour tortillas for a grain-free option.
Swap ground beef with ground chicken or turkey for a leaner protein.
Add sliced avocado for extra creaminess and healthy fats.
If you prefer less spice, omit the jalapeño slices or use mild peppers.
Make your own low-sodium taco seasoning to control salt and additives.

Storage

Store leftover crunchwraps in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet over medium heat to keep the tortilla crisp, or microwave covered for 30-60 seconds if short on time. Avoid reheating in the microwave for too long to prevent sogginess.

How to Serve

Three folded quesadilla pieces stacked on a white marbled surface show distinct layers inside each piece. The outer layer is a golden-brown, crispy tortilla with a slightly toasted texture. Inside, a thick layer of cooked ground beef with a crumbly texture sits above melted yellow cheddar cheese. Above the beef is a layer of shredded green lettuce, with one piece showing red tomato chunks and some white sauce mixed in. The layers are clearly visible in each quesadilla piece, displaying a fresh and hearty combination. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these crunchwraps dairy-free?

Yes, you can substitute the cream cheese and cheddar with dairy-free alternatives. Use coconut cream instead of heavy whipping cream and a plant-based cheese that melts well.

What if I can’t find low-carb tortillas?

If low-carb tortillas aren’t available, you can make your own using almond flour or coconut flour. Alternatively, use large lettuce leaves as wraps for an even lower-carb option.