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Cheesy Keto Crunchwraps Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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