I remember the first time I had a Crunchwrap. It was a busy evening, and I craved something satisfying yet simple. The thrill of biting into something crispy on the outside and packed with flavors inside was unforgettable. Now that I’m enjoying a keto lifestyle, I’ve found a way to recreate that joy without the extra carbs. These Keto Crunchwraps are not just delicious; they give you the nostalgic taste you miss while keeping it healthy. You can customize them with your favorite fillings, making it a fun and enjoyable meal any night of the week. What’s special about this recipe is that it brings comfort food back into a low-carb diet without sacrificing taste.
Why Make This Recipe
Keto Crunchwraps provide a tasty solution to those busy evenings when you need a quick meal. They are easy to prepare and packed with protein, making them perfect for a keto lifestyle. Plus, you can customize the ingredients to suit your tastes. Whether you want something spicy or mild, vegetarian or meaty, these wraps fit the bill. You can enjoy the pleasures of fast food with none of the guilt.
How to Make Delicious Keto Crunchwraps
Ingredients
- 2 tablespoons Butter (Unsalted for better control of seasoning)
- 4 ounces Cream Cheese (Can substitute with dairy-free cream cheese)
- 1/4 cup Heavy Whipping Cream (Use coconut cream as a low-carb alternative)
- 1 cup Shredded Cheddar Cheese (Sharp cheddar for a more robust flavor)
- 1 pound Ground Beef (Can substitute with ground chicken or turkey)
- 2 tablespoons Taco Seasoning (Use homemade or low-sodium versions)
- 4 pieces Low-Carb Tortillas (Brands like Mission Carb Balance or almond flour tortillas)
- 1 cup Sour Cream (Substitute with Greek yogurt for a lighter version)
- 1 cup Lettuce (Shredded iceberg or romaine)
- 1 medium Tomato (Can replace with bell peppers or omit for fewer carbs)
- 1 cup Extra Cheddar Cheese (Consider adding pepper jack for extra spice)
- 1/4 cup Cilantro (Substitute with parsley if you’re not a fan)
- 1/2 cup Jalapeño Slices (Optional spicy addition)
- 1 tablespoon Olive Oil (Any cooking oil can work)
Directions
- Cheese Sauce Preparation: In a saucepan, melt the butter over medium heat. Add cream cheese and heavy whipping cream. Stir until you have a smooth mixture. Then, mix in the shredded cheddar cheese until melted and combined. Set aside.
- Beef Cooking: In a skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef and taco seasoning. Cook until the beef is browned and fully cooked. Drain any excess grease.
- Tortillas Crisping: In a separate pan, heat a bit of olive oil. Gently fry each tortilla for a minute on each side until they are slightly crisp but still pliable.
- Crunchwrap Assembly: Take one tortilla, spread a layer of cheese sauce, followed by a scoop of the cooked beef. Then, add sour cream, lettuce, diced tomato, extra cheese, and cilantro. Finally, top with another tortilla.
- Crunchwrap Cooking: Heat the skillet over medium heat and add some olive oil. Place the assembled Crunchwrap seam side down in the skillet. Cook until golden, then flip and cook until both sides are crispy.
- Serving: Slice the Crunchwrap in half and serve with extra sour cream or salsa if desired.
How to Serve Delicious Keto Crunchwraps
Serve your Keto Crunchwraps warm right off the skillet. These wraps are great on their own, but you can pair them with a side salad or some guacamole for added flavor and crunch.
How to Store Delicious Keto Crunchwraps
If you have leftovers, let the Crunchwraps cool completely. Wrap them in foil or place in an airtight container and refrigerate. They can last up to three days in the fridge. For reheating, place them back in the skillet to recapture that crunch.
Tips to Make Delicious Keto Crunchwraps
- Make your own taco seasoning to control sodium and spice levels.
- If you want an extra crunch, add some crushed pork rinds to the filling.
- Use different kinds of cheese for varied flavors. Pepper jack adds a nice kick.
Variation
You can easily turn these into vegetarian crunchwraps by replacing the ground beef with black beans, sautéed mushrooms, or grilled veggies. Also, try different sauces—like adding a spicy chipotle mayo for extra flavor.
FAQs
Q: Can I use other types of tortillas?
A: Yes! You can use tortillas made from almond flour or coconut flour, or any low-carb brand you prefer.
Q: How do I make these Crunchwraps dairy-free?
A: Substitute all dairy ingredients with dairy-free alternatives, like coconut cream and plant-based cheeses.
Q: Can I freeze these Crunchwraps?
A: Yes, you can freeze the un-cooked Crunchwraps. Just wrap them tightly in foil and store in the freezer. Thaw before cooking.
Keto Crunchwraps
Ingredients
For the Cheese Sauce
- 2 tablespoons Butter (Unsalted for better control of seasoning)
- 4 ounces Cream Cheese (Can substitute with dairy-free cream cheese)
- 1/4 cup Heavy Whipping Cream (Use coconut cream as a low-carb alternative)
- 1 cup Shredded Cheddar Cheese (Sharp cheddar for a more robust flavor)
For the Filling
- 1 pound Ground Beef (Can substitute with ground chicken or turkey)
- 2 tablespoons Taco Seasoning (Use homemade or low-sodium versions)
For Assembly
- 4 pieces Low-Carb Tortillas (Brands like Mission Carb Balance or almond flour tortillas)
- 1 cup Sour Cream (Substitute with Greek yogurt for a lighter version)
- 1 cup Lettuce (Shredded iceberg or romaine)
- 1 medium Tomato (Can replace with bell peppers or omit for fewer carbs)
- 1 cup Extra Cheddar Cheese (Consider adding pepper jack for extra spice)
- 1/4 cup Cilantro (Substitute with parsley if you’re not a fan)
- 1/2 cup Jalapeño Slices (Optional spicy addition)
- 1 tablespoon Olive Oil (Any cooking oil can work)
Method
Preparation of Cheese Sauce
- In a saucepan, melt the butter over medium heat.
- Add cream cheese and heavy whipping cream. Stir until you have a smooth mixture.
- Mix in the shredded cheddar cheese until melted and combined. Set aside.
Cooking the Beef
- In a skillet, heat a tablespoon of olive oil over medium heat.
- Add the ground beef and taco seasoning. Cook until the beef is browned and fully cooked.
- Drain any excess grease.
Crisping the Tortillas
- In a separate pan, heat a bit of olive oil.
- Gently fry each tortilla for a minute on each side until they are slightly crisp but still pliable.
Assembling the Crunchwraps
- Take one tortilla and spread a layer of cheese sauce.
- Add a scoop of the cooked beef.
- Layer with sour cream, lettuce, diced tomato, extra cheese, and cilantro.
- Top with another tortilla.
Cooking the Crunchwraps
- Heat the skillet over medium heat and add some olive oil.
- Place the assembled Crunchwrap seam side down in the skillet. Cook until golden, then flip and cook until both sides are crispy.
Serving
- Slice the Crunchwrap in half and serve with extra sour cream or salsa if desired.