Save A delicious, guilt-free Tex-Mex favorite reinvented with low-carb ingredients, featuring savory seasoned beef, creamy cheddar cheese sauce, and crisp fresh toppings—all wrapped in a golden, crunchy low-carb tortilla.
Save With only 15g of carbohydrates per serving, these Crunchwraps provide a hearty and healthy main dish that fits perfectly into a keto lifestyle while delivering the classic flavors you crave.
Ingredients
- Cheese Sauce: 2 tablespoons unsalted butter, 4 ounces cream cheese, 1/4 cup heavy whipping cream, 1 cup shredded sharp cheddar cheese
- Beef Filling: 1 pound ground beef (substitute: chicken or turkey), 2 tablespoons taco seasoning
- Wraps: 4 low-carb tortillas, 1 cup sour cream or Greek yogurt
- Toppings & Garnishes: 1 cup shredded lettuce, 1 medium tomato (diced), 1 cup extra shredded cheddar cheese or pepper jack, 1/4 cup chopped cilantro, 1/2 cup jalapeño slices
- For Cooking: 1 tablespoon olive oil
Instructions
- Prepare the Cheese Sauce
- In a saucepan over medium heat, melt the butter. Add cream cheese and heavy whipping cream, whisking until smooth. Stir in shredded cheddar cheese until fully melted and smooth. Remove from heat and keep warm.
- Cook the Beef
- In a skillet over medium-high heat, cook the ground beef, breaking it apart, for 5–7 minutes until browned. Drain excess fat. Stir in taco seasoning and mix well. Set aside.
- Crisp the Tortillas
- In a separate skillet, heat olive oil over medium heat. Fry each tortilla for 1–2 minutes per side until golden and slightly crisp. Drain on paper towels.
- Assemble the Crunchwraps
- Lay one crispy tortilla flat. Add a portion of seasoned beef mixture to the center. Spoon warm cheese sauce over the beef. Place a small tortilla piece (optional) or simply layer a dollop of sour cream, shredded lettuce, diced tomato, and extra cheddar cheese on top. Fold the edges of the tortilla over the filling to form a hexagonal wrap.
- Cook the Crunchwraps
- Reheat the skillet with a little olive oil if needed. Place the assembled Crunchwrap seam-side down. Cook for 3–4 minutes per side until golden brown and sealed.
- Serve
- Let the Crunchwraps rest for 1 minute. Slice in half. Garnish with chopped cilantro and jalapeño slices as desired. Serve warm.
Zusatztipps für die Zubereitung
Keep the cheese sauce warm for easy assembly and avoid overfilling the tortillas to prevent leaks during the folding and cooking process.
Varianten und Anpassungen
Swap the ground beef for ground chicken or turkey for a lighter version. For a strictly gluten-free meal, ensure you use certified gluten-free low-carb tortillas.
Serviervorschläge
Garnish the wraps with cilantro and jalapeños. These pair beautifully with a dry rosé or a refreshing sparkling water with a twist of lime.
Save Enjoy this high-protein, medium-difficulty Tex-Mex main dish that delivers 350 calories of pure satisfaction in every bite.
Recipe FAQ Section
- → What makes these crunchwraps keto-friendly?
Low-carb tortillas replace traditional flour wraps while seasoned beef and sharp cheddar cheese sauce provide rich flavor without added carbs. Fresh vegetables add crunch without spiking blood sugar.
- → Can I freeze assembled crunchwraps?
Yes, assemble wraps completely and freeze individually wrapped. Reheat in a skillet over medium heat for 4-5 minutes per side or until heated through and crispy.
- → What protein alternatives work well?
Ground chicken or turkey make lighter versions while maintaining Tex-Mex flavor. Both pair perfectly with taco seasoning and the creamy cheddar sauce.
- → How do I prevent fillings from leaking during cooking?
Keep fillings centered and avoid overstuffing. Fold tortilla edges tightly over the center, creating secure pleats. Start cooking seam-side down to seal the folds.
- → What toppings add the most crunch?
Crisp iceberg or romaine lettuce, diced fresh tomato, and jalapeño slices provide texture. For extra crunch, place crushed low-carb tortilla chips inside before folding.