Description
Enjoy a low-carb twist on a fast-food favorite with this easy and flavorful keto crunchwraps recipe. Featuring a crispy tortilla, savory seasoned beef, and melty cheese, it’s perfect for a quick and satisfying meal.
Ingredients
- 1 lb ground beef (80/20 recommended)
- 1 tbsp olive oil or avocado oil
- 2 tbsp keto-friendly taco seasoning
- 1/4 cup water or beef broth
- 2 oz cream cheese or 1/4 cup sour cream
- 4 large low-carb tortillas (8–10 inch)
- 4 small low-carb tortillas (4–6 inch) or lettuce leaves
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup shredded lettuce
- 1/4 cup diced tomato
- Optional: 1/4 cup keto nacho cheese sauce
- Salt and pepper to taste
Instructions
- Step 1: Cook the Beef. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain excess grease.
- Step 2: Season the Filling. Return beef to skillet. Stir in taco seasoning and water/broth. Simmer for 2-3 minutes until liquid is absorbed. Stir in cream cheese or sour cream until melted and creamy. Remove from heat.
- Step 3: Assemble the Crunchwrap. Lay a large tortilla flat. Spread optional keto nacho cheese sauce in the center. Spoon 1/4 of the meat mixture onto the center. Top with 1/4 cup shredded cheese, lettuce, and tomato.
- Step 4: Add Inner Tortilla. Place a small tortilla (or lettuce leaf) directly over the lettuce and tomato.
- Step 5: Fold and Seal. Carefully fold the edges of the large tortilla over the small tortilla, working your way around until the filling is fully enclosed and sealed.
- Step 6: Grill to Perfection. Heat a clean skillet or griddle over medium heat with a little oil. Place the crunchwrap seam-side down. Cook for 3-4 minutes per side, pressing gently with a spatula, until golden brown and crispy.
- Step 7: Serve. Remove from heat, let cool slightly, then slice in half and serve immediately.
- Prep Time: 15 mins
- Cook Time: 20 mins