Description
A delightful and versatile recipe for keto crunchwraps that brings family together around the table.
Ingredients
Scale
- 2 tablespoons Unsalted 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 the butter over low heat then add the cream cheese and heavy whipping cream, stirring until smooth.
- In another pan, heat olive oil and add the ground beef, breaking it apart as it cooks; season with taco seasoning and cook until browned (about 7-10 minutes).
- Heat a pan over medium heat and lightly toast the tortillas until warm and slightly crispy.
- On each tortilla, spread a layer of cheese sauce, followed by a scoop of ground beef, shredded lettuce, chopped tomatoes, extra cheddar, cilantro, and jalapeños.
- Fold the edges of the tortilla inward, place seam-side down in a hot skillet, and cook for 3-4 minutes on each side until golden brown.
- Once cooked, slice each crunchwrap in half and serve family style on a large platter.
Notes
Wrap leftover crunchwraps tightly in foil or store in an airtight container. Reheat in the oven to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg