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, add a small tortilla on top, then dollop sour cream, lettuce, tomatoes, and extra cheddar cheese.

Step 5: Fold the edges of the large tortilla over the filling, seam 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 crisp.

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 homemade taco seasoning to control sodium and add your favorite spices.

Substitute ground turkey or chicken for a leaner protein option.

Try pepper jack cheese for an extra spicy kick in the filling.

Replace sour cream with Greek yogurt for added protein and tanginess.

For a dairy-free version, use coconut-based cream cheese and cheese alternatives.

FAQs

Can I make these Crunchwraps ahead of time?

Yes, you can assemble them in advance and refrigerate for a few hours before cooking. For best texture, cook them fresh or reheat in a skillet to restore crispiness.

Are low-carb tortillas necessary?

Low-carb tortillas keep the recipe keto-friendly, but you can use regular tortillas if carb count isn’t a concern. Almond flour or coconut flour tortillas work great as alternatives.