Description
A delicious and customizable keto-friendly crunchwrap recipe that comes together in about 30 minutes, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 tablespoons Butter
- 4 ounces Cream Cheese
- 1/4 cup Heavy Whipping Cream
- 1 cup Shredded Cheddar Cheese
- 1 pound Ground Beef
- 2 tablespoons Taco Seasoning
- 4 pieces Low-Carb Tortillas
- 1 cup Sour Cream
- 1 cup Lettuce
- 1 medium Tomato
- 1 cup Extra Cheddar Cheese
- 1/4 cup Cilantro
- 1/2 cup Jalapeño Slices (optional)
- 1 tablespoon Olive Oil
Instructions
- In a medium saucepan, melt butter over medium heat, then add cream cheese and heavy whipping cream, stirring until smooth and creamy.
- In a skillet, heat olive oil over medium-high heat and cook ground beef until browned. Add taco seasoning and simmer for 2 minutes.
- Warm low-carb tortillas in a separate skillet over low heat for pliability.
- Assemble the crunchwrap by spreading cheese sauce on a tortilla, adding seasoned beef, lettuce, tomato, sour cream, and cheese. Fold tortilla edges to enclose filling.
- Cook the assembled crunchwrap in a non-stick skillet until crispy and golden brown, flipping halfway.
- Slice in half and serve with extra sour cream or salsa.
Notes
Customize your crunchwrap with any fillings you have on hand. Great for leftovers!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg