Description
A low-carb alternative to the traditional crunchwrap, packed with flavors and textures that satisfy cravings without the guilt.
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, shredded
- 1 medium Tomato, diced
- 1 cup Extra Cheddar Cheese
- 1/4 cup Cilantro, chopped
- 1/2 cup Jalapeño Slices (optional)
- 1 tablespoon Olive Oil
Instructions
- In a small saucepan, melt the unsalted butter over medium heat. Stir in the cream cheese until smooth, then gradually add the heavy cream, followed by the shredded cheddar until melted and blended well. Set aside.
- In a skillet over medium heat, add olive oil and toss in the ground beef. Brown the meat and drain excess fat. Season with taco seasoning accordingly, blending well to absorb flavors.
- In the same skillet, lightly warm the low-carb tortillas until they are pliable, then crisp them lightly on both sides.
- Spread a layer of cheese sauce on a tortilla, followed by ground beef, sour cream, lettuce, diced tomato, extra cheddar, and jalapeño slices. Fold the edges of the tortilla over the filling to create a sealed wrap.
- Place the assembled crunchwraps in the skillet with the seam side down. Cook each side until golden brown and crispy, about 2-3 minutes each.
Notes
Serve hot with homemade guacamole or salsa. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking, Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Keto, Crunchwrap, Low Carb, Healthy, Easy Dinner