Introduction

Cheesy Keto Crunchwraps are a delicious low-carb twist on a classic favorite. Packed with seasoned ground beef, creamy cheese sauce, and fresh toppings, they offer a satisfying crunch without the carbs. Perfect for a quick dinner or satisfying snack.

Two folded quesadilla halves stacked on top of each other on a white marbled surface. Each quesadilla has a crispy, golden-brown outer layer with toasted spots. Inside, three visible layers: the bottom layer is light brown ground beef, the middle layer is white sour cream, and the top layer consists of chopped green lettuce and red tomato pieces with melted bright orange cheddar cheese blending into the top inside surface of the tortilla. The edges of the quesadilla are slightly crispy, and the filling is densely packed and fresh-looking. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cheese Sauce:

1 tablespoon butter (unsalted recommended)
4 ounces cream cheese (dairy-free substitute available)
1/4 cup heavy whipping cream (canned coconut milk as alternative)
1 cup shredded cheddar cheese (low-carb or dairy-free options)

Filling:

1 pound ground beef (or ground turkey/chicken)
2 tablespoons taco seasoning
1/2 cup sour cream (Greek yogurt as substitute)
Shredded lettuce (optional: spinach or arugula)
1 medium chopped tomato (or pico de gallo)
Cilantro (optional)
Jalapeño (optional for spice)

Tortillas:

1 tablespoon olive oil (or avocado oil)
4 low-carb tortillas (under 5 net carbs each)

Instructions

Step 1: Prepare the cheese sauce by melting butter in a medium saucepan over medium heat. Add cream cheese and heavy whipping cream, stirring continuously until smooth, about 3-4 minutes.
Step 2: Gradually stir in shredded cheddar cheese until melted and glossy. Keep the sauce warm on low heat.
Step 3: Heat olive oil in a skillet over medium-high heat. Add ground beef and cook until browned, breaking it up, about 5-7 minutes. Drain fat, sprinkle taco seasoning over the beef, stir, and cook for another 5 minutes. Remove from heat to cool slightly.
Step 4: In a separate skillet, heat olive oil over medium heat. Fry small low-carb tortillas one at a time for 1-2 minutes on each side until golden and crispy. Set aside.
Step 5: Lay a large low-carb tortilla flat. Layer with a generous scoop of ground beef, drizzle cheese sauce, place a crispy tortilla on top, and add a dollop of sour cream.
Step 6: Add shredded lettuce, diced tomato, jalapeño, and cilantro as desired, leaving room around edges to fold.
Step 7: Heat olive oil in a skillet over medium-high heat. Place the assembled Crunchwrap seam-side down and cook 2-3 minutes until golden and crispy. Flip and cook the other side for 2-3 minutes. Serve warm.

Tips & Variations

For a vegan version, use dairy-free cream cheese and shredded cheese, and substitute ground beef with plant-based crumbles.
Swap ground turkey or chicken for leaner protein options.
Use canned coconut milk in the cheese sauce if avoiding dairy.
Omit jalapeños for a milder crunchwrap, or add extra spice with hot sauce.
Experiment with different greens like spinach or arugula for added nutrition.

Storage

Store assembled Crunchwraps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to retain crispiness, or microwave briefly and then crisp on a skillet. Avoid reheating in the microwave alone to prevent sogginess.

How to Serve

The image shows two halves of a toasted wrap stacked on a white marbled surface, revealing multiple layers inside. The wrap is golden brown and crispy on the outside. Inside, the bottom layer has fresh green lettuce and bright red tomato pieces, above this is a layer of melted yellow cheese. Above the cheese, there is a generous layer of browned, crumbly cooked ground beef, and on top of that, a layer of creamy white sauce with bits of green lettuce peeking through. The layers are tightly packed and the wrap is cut cleanly to clearly show each colorful, textured layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these Crunchwraps ahead of time?

Yes, you can assemble them ahead and refrigerate. Cook them in the skillet just before serving to maintain the crispy texture.

What if I don’t have low-carb tortillas?

You can try using cabbage leaves or large lettuce leaves as a wrap, though the texture will differ. For a keto-friendly option, look for tortillas with minimal carbs at specialty stores.

Cheesy Keto Crunchwraps Recipe

Print Recipe

★★★★★

4.8 from 66 reviews

These Cheesy Keto Crunchwraps are a low-carb, delicious twist on the classic Crunchwrap, featuring a creamy cheese sauce, seasoned ground beef, and crispy low-carb tortillas. Perfect for anyone following a keto diet who wants a flavorful, satisfying meal with a crispy, cheesy texture.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Cheese Sauce

1 tablespoon Butter (unsalted recommended)
4 ounces Cream Cheese (dairy-free cream cheese for vegan option)
1/4 cup Heavy Whipping Cream (canned coconut milk as alternative)
1 cup Shredded Cheddar Cheese (low-carb or dairy-free shreds)

Filling

1 pound Ground Beef (ground turkey or chicken for leaner option)
2 tablespoons Taco Seasoning (homemade or store-bought)
1/2 cup Sour Cream (Greek yogurt as substitute)
Shredded Lettuce (optional: spinach or arugula)
1 medium Chopped Tomato (or pico de gallo)
Cilantro (optional garnish)
Jalapeño (optional, omit for mild version)

Tortillas

1 tablespoon Olive Oil (avocado oil alternative)
4 Low-Carb Tortillas (under 5 net carbs each)

Instructions

Prepare Cheese Sauce: In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add 4 ounces of cream cheese and 1/4 cup of heavy whipping cream, stirring continuously until smooth and creamy, about 3-4 minutes. Gradually add 1 cup of shredded cheddar cheese, stirring until melted and glossy. Keep sauce warm on low heat.
Cook Ground Beef: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add 1 pound of ground beef and cook until browned, about 5-7 minutes, breaking it up as it cooks. Drain excess fat, then stir in 2 tablespoons taco seasoning. Cook for another 5 minutes to blend flavors. Remove from heat and let cool slightly.
Fry Small Tortillas: In a separate skillet, heat 1 tablespoon olive oil over medium heat. Fry small low-carb tortillas one at a time, about 1-2 minutes per side, until golden and crispy. Set aside.
Assemble Crunchwrap: Lay a large low-carb tortilla flat. Layer with a scoop of cooked ground beef, a drizzle of warm cheese sauce, a crispy tortilla, and a dollop of sour cream. Top with shredded lettuce, diced tomato, optional jalapeño and cilantro. Leave edges clear to fold.
Cook Crunchwrap: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Place the assembled Crunchwrap seam-side down. Cook 2-3 minutes until golden and crispy. Carefully flip and cook another 2-3 minutes. Serve warm.

Notes

For a vegan version, use dairy-free cream cheese and cheddar, and substitute ground beef with plant-based crumbles.
Low-carb tortillas vary in carb count; choose tortillas under 5 net carbs for best keto compatibility.
Adjust jalapeño amount or omit entirely for milder flavor.
Use homemade taco seasoning to control salt and additives.
Leftover cheese sauce can be refrigerated and gently reheated.

Keywords: Keto Crunchwrap, Low Carb Crunchwrap, Keto Dinner, Low Carb Mexican, Cheesy Crunchwrap, Keto Mexican Recipe