Description

This Delicious Keto Crunchwraps recipe offers a guilt-free indulgence perfect for those following a low-carb or ketogenic lifestyle. Featuring a crispy low-carb tortilla filled with seasoned ground beef, creamy melted cheddar sauce, fresh veggies, and a dollop of sour cream, these Crunchwraps are both satisfying and flavorful. Crisply fried and folded for that iconic Crunchwrap texture, they’re a wholesome, keto-friendly twist on a classic favorite.

Ingredients

Scale

Cheese Sauce

2 tablespoons Unsalted Butter
4 ounces Cream Cheese (or dairy-free cream cheese)
1/4 cup Heavy Whipping Cream (or coconut cream as low-carb alternative)
1 cup Shredded Sharp Cheddar Cheese

Beef Filling

1 pound Ground Beef (or ground chicken/turkey)
2 tablespoons Taco Seasoning (homemade or low-sodium)

Crunchwrap Assembly

4 pieces Low-Carb Tortillas (e.g. Mission Carb Balance or almond flour tortillas)
1 cup Sour Cream (or Greek yogurt)
1 cup Shredded Lettuce (iceberg or romaine)
1 medium Tomato (or substitute with bell peppers or omit)
1 cup Extra Cheddar Cheese (or pepper jack for spice)
1/4 cup Cilantro (or parsley)
1/2 cup Jalapeño Slices (optional)
1 tablespoon Olive Oil (or any cooking oil)

Instructions

Cheese Sauce Preparation: Melt 2 tablespoons of unsalted butter in a saucepan over medium heat. Add 4 ounces of cream cheese and 1/4 cup of heavy whipping cream, whisking consistently until the mixture becomes smooth and creamy. Stir in 1 cup of shredded sharp cheddar cheese until fully melted and combined, then set the sauce aside.
Beef Cooking: Heat a skillet over medium-high heat and add 1 pound of ground beef. Break it apart with a spatula and cook for 5 to 7 minutes, stirring occasionally, until browned. Drain the excess fat, then mix in 2 tablespoons of taco seasoning thoroughly to coat the beef evenly. Remove from heat.
Tortillas Crisping: In another skillet, heat 1 tablespoon of olive oil over medium heat. Fry each of the 4 low-carb tortillas for about 1 to 2 minutes per side until they turn golden and slightly crispy. Remove and place them on paper towels to drain off any excess oil.
Crunchwrap Assembly: Lay one large crispy tortilla flat on a clean surface. Spoon the seasoned beef mixture into the center of the tortilla. Pour warm cheese sauce over the beef, then place a small tortilla on top of the cheese layer. Add a generous dollop of sour cream, followed by shredded lettuce, diced tomato, and extra cheddar cheese.
Crunchwrap Cooking: Carefully fold the edges of the large tortilla over the filling toward the center, tucking to make a sealed wrap with the seam side down. Return the skillet to medium heat, add a little olive oil if needed, and cook the folded Crunchwrap seam-side down for 3 to 4 minutes until golden and sealed. Flip and cook the other side for another 3 to 4 minutes for even crispiness.
Serving: Remove the Crunchwrap from the skillet and allow it to rest for one minute. Cut it in half on a diagonal and serve warm, garnished with fresh cilantro and optional jalapeño slices for an extra spicy kick.

Notes

For a dairy-free version, use dairy-free cream cheese and coconut cream instead of heavy cream.
Use low-carb tortillas specifically designed for keto or low-carb diets to keep carb counts low.
Substitute ground chicken or turkey for ground beef if preferred.
Adjust the amount of jalapeño slices to control spiciness or omit entirely if desired.
Homemade taco seasoning can reduce sodium content and allow flavor customization.
Letting the Crunchwrap rest before cutting prevents the filling from spilling out.
Leftover cheese sauce can be refrigerated and used with eggs or vegetables.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Lunch/Dinner
Method: Frying
Cuisine: American

Keywords: keto crunchwrap, low carb crunchwrap, keto ground beef recipe, keto cheese sauce, low carb tortilla wrap, keto taco recipe, keto dinner ideas