why make this recipe
Keto Crunchwraps are perfect for anyone looking to enjoy a delicious meal without breaking their diet. This recipe allows you to indulge in a classic fast-food favorite, but in a low-carb way. You can customize the ingredients to suit your tastes and dietary needs, making it versatile for various diets. Each bite offers a satisfying crunch and a burst of flavor, ensuring you won’t feel deprived while sticking to your keto lifestyle.
how to make Delicious Keto Crunchwraps
Ingredients:
- 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)
- 1 pound Ground Beef (Can substitute with ground chicken or turkey)
- 2 tablespoons Taco Seasoning (Use homemade or low-sodium versions)
- 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)
Directions:
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Cheese Sauce Preparation: In a saucepan, melt the butter over medium heat. Add the cream cheese and heavy whipping cream, stirring until smooth. Mix in the shredded cheddar cheese until melted and combined, then set aside.
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Beef Cooking: In a skillet, heat olive oil over medium heat. Add the ground beef and taco seasoning. Cook until the beef is browned and fully cooked through. Drain excess grease if necessary.
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Tortillas Crisping: In the same skillet, lightly toast the low-carb tortillas on each side until warm but not crispy.
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Crunchwrap Assembly: Take one tortilla and spread a layer of cheese sauce in the center. Add cooked beef, sour cream, shredded lettuce, diced tomato, extra cheddar cheese, cilantro, and jalapeño if desired. Fold the edges of the tortilla inward to create a wrap.
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Crunchwrap Cooking: In the skillet, cook the assembled crunchwrap seam-side down until golden brown. Flip carefully to cook the other side until it is crisp and golden.
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Serving: Once cooked, allow the crunchwrap to cool slightly before slicing in half. Serve with additional sour cream or salsa on the side if desired.
how to serve Delicious Keto Crunchwraps
Serve your Crunchwraps warm, cut in half for easy handling. Pair them with a side of guacamole or a fresh salad for a complete meal. They also make a great snack, so feel free to enjoy them any time of the day!
how to store Delicious Keto Crunchwraps
To store leftovers, place the Crunchwraps in an airtight container and refrigerate for up to three days. Reheat in a skillet until warm and crispy again, or use an oven for a few minutes at 350°F (175°C).
tips to make Delicious Keto Crunchwraps
- Ensure the tortillas are warm for easier folding and sealing.
- Experiment with different protein options, like ground turkey or even shredded chicken.
- Add some veggies like mushrooms or spinach for extra nutrition.
variation
- Try using different cheese blends for varied flavors.
- Substitute the ground beef with plant-based meat for a vegetarian version.
FAQs
1. Can I make these Crunchwraps ahead of time?
Yes, you can prepare the filling in advance and assemble the Crunchwraps when ready to eat.
2. Are these Crunchwraps spicy?
The spiciness depends on your choice to add jalapeño slices. Feel free to omit or adjust based on your preference.
3. Can I freeze the Crunchwraps?
Yes, you can freeze the assembled Crunchwraps before cooking. Just make sure to cover them well. Reheat them straight from the freezer in a skillet.
Keto Crunchwraps
Ingredients
Filling
- 1 pound Ground Beef Can substitute with ground chicken or turkey.
- 2 tablespoons Taco Seasoning Use homemade or low-sodium versions.
- 4 pieces Low-Carb Tortillas Brands like Mission Carb Balance or almond flour tortillas.
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.
- 1 cup Extra Cheddar Cheese Consider adding pepper jack for extra spice.
Toppings
- 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.
- 1/4 cup Cilantro Substitute with parsley if you’re not a fan.
- 1/2 cup Jalapeño Slices Optional spicy addition.
Cooking
- 1 tablespoon Olive Oil Any cooking oil can work.
Instructions
Cheese Sauce Preparation
- In a saucepan, melt the butter over medium heat.
- Add the cream cheese and heavy whipping cream, stirring until smooth.
- Mix in the shredded cheddar cheese until melted and combined, then set aside.
Beef Cooking
- In a skillet, heat olive oil over medium heat.
- Add the ground beef and taco seasoning. Cook until the beef is browned and fully cooked through.
- Drain excess grease if necessary.
Tortillas Crisping
- In the same skillet, lightly toast the low-carb tortillas on each side until warm but not crispy.
Crunchwrap Assembly
- Take one tortilla and spread a layer of cheese sauce in the center.
- Add cooked beef, sour cream, shredded lettuce, diced tomato, extra cheddar cheese, cilantro, and jalapeño if desired.
- Fold the edges of the tortilla inward to create a wrap.
Crunchwrap Cooking
- In the skillet, cook the assembled crunchwrap seam-side down until golden brown.
- Flip carefully to cook the other side until it is crisp and golden.
Serving
- Once cooked, allow the crunchwrap to cool slightly before slicing in half.
- Serve with additional sour cream or salsa on the side if desired.
