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.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 35gSaturated Fat: 15gSodium: 800mgFiber: 5gSugar: 3g
Notes
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. Reheat in a skillet to recapture that crunch.
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