Introduction

Enjoy a delicious, guilt-free twist on a classic favorite with these keto crunchwraps. Packed with savory beef, creamy cheese sauce, and fresh toppings, they offer satisfying flavors while keeping carbs low. Perfect for a quick dinner or snack that won’t derail your diet.

Two folded quesadilla halves stacked on a white marbled surface, each showing three main layers inside: a crispy, golden-brown grilled tortilla on the outside, a middle layer of melted orange cheddar cheese mixed with brown cooked ground beef, and a fresh layer of crisp green lettuce with some diced red tomatoes and white creamy sauce visible near the top. The textures of the warm, grilled tortilla contrast with the soft melted cheese and the crunchy fresh vegetables. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons unsalted butter
4 ounces cream cheese (or dairy-free cream cheese)
1/4 cup heavy whipping cream (or coconut cream for low-carb alternative)
1 cup shredded sharp cheddar cheese
1 pound ground beef (or ground chicken or turkey)
2 tablespoons taco seasoning (homemade or low-sodium versions recommended)
4 low-carb tortillas (such as Mission Carb Balance or almond flour tortillas)
1 cup sour cream (or Greek yogurt for a lighter option)
1 cup shredded lettuce (iceberg or romaine)
1 medium tomato (or bell peppers, or omit for fewer carbs)
1 cup extra cheddar cheese (pepper jack can be used for extra spice)
1/4 cup cilantro (or parsley)
1/2 cup jalapeño slices (optional)
1 tablespoon olive oil (or any cooking oil)

Instructions

Step 1: Prepare the cheese sauce by melting 2 tablespoons of butter in a saucepan over medium heat. Add cream cheese and heavy whipping cream, whisking continuously until smooth.
Step 2: Stir in 1 cup of shredded cheddar cheese until fully melted and the sauce is creamy. Set aside and keep warm.
Step 3: In a skillet, cook the ground beef over medium-high heat for 5-7 minutes, breaking it apart until browned. Drain excess fat, then stir in taco seasoning until evenly mixed.
Step 4: Heat olive oil in another skillet over medium heat. Fry each low-carb tortilla for 1-2 minutes per side until golden and slightly crispy. Drain on paper towels.
Step 5: To assemble, lay one crispy tortilla flat. Spread the seasoned beef in the center, pour warm cheese sauce over it, then add a small tortilla on top.
Step 6: Add dollops of sour cream, lettuce, diced tomatoes, and extra cheddar cheese over the small tortilla.
Step 7: Carefully fold the edges of the large tortilla over the filling, folding seam side down to seal the crunchwrap.
Step 8: Heat a skillet again with olive oil. Place the folded crunchwrap seam-side down and cook for 3-4 minutes on each side until golden brown and heated through.
Step 9: Remove from skillet and let rest for a minute. Cut in half and serve warm, topped with cilantro and optional jalapeño slices.

Tips & Variations

Use homemade taco seasoning to control sodium and spice levels.
Swap ground beef for ground turkey or chicken for a lighter protein option.
Add avocado slices for extra creaminess and healthy fats.
For a dairy-free version, use dairy-free cream cheese and cheese alternatives.
To reduce carbs further, omit the tomatoes and jalapeños or replace with low-carb vegetables like bell peppers.

Storage

Store leftover crunchwraps in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to retain crispiness; avoid microwaving as it can make the tortillas soggy.

How to Serve

Two crispy golden-brown folded tortillas stacked on a white marbled surface, each showing multiple layers inside. The bottom layer is browned tortilla filled with a thick layer of cooked ground beef in dark brown, topped with melted bright orange cheddar cheese. Above that is a creamy white sauce layer, followed by fresh green lettuce leaves and diced red tomatoes at the top inside the top folded tortilla. The texture of the tortillas is lightly toasted with grill marks. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these crunchwraps ahead of time?

Yes, you can assemble the crunchwraps and store them in the fridge for a few hours before cooking. For best texture, cook them just before eating.

Are low-carb tortillas necessary?

Low-carb tortillas keep this recipe keto-friendly, but you can use regular tortillas if you are not restricting carbs. Almond flour tortillas are a great homemade option for keto diets.