Description
Delicious low-carb crunchwraps filled with seasoned beef, creamy cheese sauce, and fresh veggies, perfect for a weeknight dinner.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 4 ounces cream cheese (dairy-free option available)
- 1/4 cup heavy whipping cream (or coconut cream for a low-carb alternative)
- 1 cup shredded cheddar cheese
- 1 pound ground beef (or ground chicken/turkey)
- 2 tablespoons taco seasoning
- 4 low-carb tortillas
- 1 cup sour cream (or Greek yogurt for a lighter version)
- 1 cup shredded lettuce
- 1 medium tomato (or bell peppers)
- 1 cup extra cheddar cheese (or pepper jack for spice)
- 1/4 cup cilantro (or parsley)
- 1/2 cup jalapeño slices (optional)
- 1 tablespoon olive oil
Instructions
- Melt the butter in a saucepan over medium heat. Add cream cheese and heavy whipping cream, stirring until smooth. Mix in the shredded cheddar.
- In a skillet, brown the ground beef over medium heat, breaking it up as it cooks. Stir in taco seasoning and a splash of water.
- Heat a pan with olive oil and fry each tortilla until crispy, about 1-2 minutes per side.
- On each crispy tortilla, layer beef, cheese sauce, sour cream, lettuce, diced tomatoes, extra cheddar, cilantro, and jalapeños. Fold the edges over and secure in the middle.
- Cook each assembled crunchwrap for 2-3 minutes per side until golden brown.
- Serve and enjoy!
Notes
For extra crunch, consider baking the crunchwraps at 375°F for 10-15 minutes. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 wrap
- Calories: 440
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg
Keywords: keto, low-carb, crunchwrap, quick dinner, easy recipe, family meal