Ingredients
Scale
- 2 tablespoons Butter (Unsalted)
- 4 ounces Cream Cheese (Dairy-free option available)
- 1/4 cup Heavy Whipping Cream (Coconut cream for low-carb)
- 1 cup Shredded Cheddar Cheese (Sharp preferred)
- 1 pound Ground Beef (Chicken or turkey as substitute)
- 2 tablespoons Taco Seasoning (Homemade or low-sodium)
- 4 pieces Low-Carb Tortillas (e.g., Mission Carb Balance)
- 1 cup Sour Cream (Greek yogurt for a lighter version)
- 1 cup Lettuce (Shredded iceberg or romaine)
- 1 medium Tomato (Bell peppers as alternative)
- 1 cup Extra Cheddar Cheese (Pepper jack for spice)
- 1/4 cup Cilantro (Parsley as substitute)
- 1/2 cup Jalapeño Slices (Optional)
- 1 tablespoon Olive Oil (Any cooking oil)
Instructions
- In a saucepan over low heat, melt the butter. Add cream cheese and heavy whipping cream, stirring until smooth. Mix in shredded cheddar until melted and creamy. Set aside.
- Heat olive oil in a skillet over medium heat. Add ground beef and taco seasoning, cooking until browned. Drain excess fat.
- Warm the low-carb tortillas in a separate skillet for about 15 seconds on each side until pliable.
- Lay a crispy tortilla flat and spread a layer of cheese sauce, then add cooked beef, lettuce, diced tomato, extra cheddar, cilantro, and jalapeño slices. Fold edges toward the center to create a wrap.
- Add olive oil to the skillet and place the crunchwrap seam-side down. Cook for 3-4 minutes on each side until golden and crispy.
- Serve hot with sour cream on the side for dipping.
Notes
For added nutrition, customize with low-carb veggies. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Keto, Gluten-Free
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: keto, crunchwrap, low-carb, indulgent, customizable