Description
A friendly, crave-busting twist on the fast-food favorite, these Keto Crunchwraps deliver melty cheese, savory seasoned beef, and satisfying crunch without the carbs.
Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1/2 cup finely diced yellow onion
- 2 cloves garlic, minced
- 2 tablespoons keto-friendly taco seasoning
- 1/4 cup water or beef broth
- 4 ounces full-fat cream cheese, softened
- 1/2 cup shredded cheddar cheese (for filling)
- 1/4 cup sugar-free salsa or drained Rotel
- 1.5 cups shredded Monterey Jack or Colby Jack cheese (for crisps)
- 8 large low-carb tortillas
- 8 small low-carb tortillas
- 1.5 cups shredded iceberg lettuce
- 1/2 cup sour cream
- 1/2 cup guacamole or sliced avocado
- 1 cup shredded cheddar cheese (for layering)
- 2 tablespoons unsalted butter (for pan-frying)
- Optional: 1/2 cup sliced jalapeños
- Optional: 1/4 cup chopped fresh cilantro
- Optional: 1 medium tomato, sliced
- Optional: Hot sauce
Instructions
- Heat a large skillet over medium-high heat and add olive oil. Brown the ground beef until cooked through, breaking it up as it cooks. Drain excess fat if necessary.
- Reduce heat to medium, add diced onion and minced garlic. Sauté for 4–5 minutes until the onion is soft.
- Stir in taco seasoning and water or beef broth. Simmer briefly to meld flavors.
- Add softened cream cheese and shredded cheddar cheese. Stir until smooth and creamy. Fold in salsa or Rotel if desired.
- Cool the filling slightly to avoid soggy tortillas.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make cheese piles on parchment, bake until golden brown and crisp (8–12 minutes). Cool before removing.
- Assemble Crunchwraps: Place a large tortilla flat, add meat filling, a cheese disc, lettuce, sour cream, guacamole, and shredded cheddar. Top with a small tortilla.
- Fold the large tortilla over the small, pleating to seal tightly.
- Heat skillet, melt butter, and add Crunchwraps seam-side down. Cook until golden (3–5 minutes per side).
- Transfer to a cutting board, rest for 1 minute, then slice in half and serve with optional toppings.
Notes
Cool the cheese crisps completely to maintain crispness. Use room-temperature tortillas for easier folding.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying, Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Crunchwrap
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Keto, Crunchwrap, Low-Carb, Mexican, Dinner, Easy Recipe