Description
A delicious, guilt-free twist on the classic crunchwrap, packed with flavor and perfect for a keto diet.
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
- Combine the cream cheese and heavy whipping cream in a small saucepan over low heat until smooth. Add the shredded cheddar cheese until melted.
- Add the butter and ground beef in a skillet over medium heat, cooking until browned. Mix in taco seasoning and a splash of water.
- Toast the low-carb tortillas for about 30 seconds on each side in the same skillet until warm.
- Spread a layer of cheese sauce on one tortilla, add seasoned beef, lettuce, tomato, extra cheddar cheese, cilantro, and jalapeño slices.
- Fold the edges of the tortilla over the filling, creating a wrap.
- Heat olive oil in the skillet, place the wrap seam-side down and cook for 3-4 minutes until golden, then flip and cook the other side.
- Slice the crunchwrap in half and serve hot topped with sour cream or Greek yogurt.
Notes
Feel free to customize with your choice of protein or vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Crunchwrap
- Calories: 550
- Sugar: 3g
- Sodium: 500mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg