Keto Crunchwraps Low-Carb Tex-Mex (Printer View)

Golden tortillas filled with seasoned beef, creamy cheese sauce, and crisp vegetables for a satisfying low-carb Tex-Mex favorite.

# Components:

→ Cheese Sauce

01 - 2 tablespoons unsalted butter
02 - 4 ounces cream cheese
03 - 1/4 cup heavy whipping cream
04 - 1 cup shredded sharp cheddar cheese

→ Beef Filling

05 - 1 pound ground beef
06 - 2 tablespoons taco seasoning

→ Wraps

07 - 4 low-carb tortillas
08 - 1 cup sour cream

→ Toppings & Garnishes

09 - 1 cup shredded lettuce
10 - 1 medium tomato, diced
11 - 1 cup shredded cheddar cheese
12 - 1/4 cup chopped cilantro
13 - 1/2 cup jalapeño slices

→ For Cooking

14 - 1 tablespoon olive oil

# Method steps:

01 - Melt butter in a saucepan over medium heat. Add cream cheese and heavy whipping cream, whisking until smooth. Stir in shredded cheddar cheese until fully melted and smooth. Remove from heat and keep warm.
02 - In a skillet over medium-high heat, cook the ground beef, breaking it apart, for 5–7 minutes until browned. Drain excess fat. Stir in taco seasoning and mix well. Set aside.
03 - In a separate skillet, heat olive oil over medium heat. Fry each tortilla for 1–2 minutes per side until golden and slightly crisp. Drain on paper towels.
04 - Lay one crispy tortilla flat. Add a portion of seasoned beef mixture to the center. Spoon warm cheese sauce over the beef. Layer sour cream, shredded lettuce, diced tomato, and extra cheddar cheese on top. Fold the edges of the tortilla over the filling to form a hexagonal wrap.
05 - Reheat the skillet with a little olive oil if needed. Place the assembled Crunchwrap seam-side down. Cook for 3–4 minutes per side until golden brown and sealed.
06 - Let the Crunchwraps rest for 1 minute. Slice in half. Garnish with chopped cilantro and jalapeño slices as desired. Serve warm.

# Expert Advice:

01 -
  • The cheddar cheese sauce alone is worth making this recipe, and I keep small containers of it in my fridge for emergency snack attacks
  • You get all the crunchwrap satisfaction without the carb crash that usually follows, making it perfect for weeknight dinners or weekend meal prep
02 -
  • Overfilling these wraps is the number one mistake, so resist the urge to stuff them like burritos or they will burst while cooking
  • The tortilla must be fully crispy before wrapping, or you will end up with soggy bottoms that fall apart when you flip them
03 -
  • Use a tortilla press or heavy pan to gently flatten the folded crunchwrap before cooking for even heating throughout
  • If your tortilla cracks while folding, patch it with a small piece of another tortilla and nobody will ever know
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