Ingredients
Scale
- 2 tablespoons Butter (Unsalted)
- 4 ounces Cream Cheese (or dairy-free cream cheese)
- 1/4 cup Heavy Whipping Cream (or coconut cream)
- 1 cup Shredded Cheddar Cheese (Sharp cheddar preferred)
- 1 pound Ground Beef (or ground chicken/turkey)
- 2 tablespoons Taco Seasoning (homemade or low-sodium)
- 4 Low-Carb Tortillas (e.g., Mission Carb Balance or almond flour)
- 1 cup Sour Cream (or Greek yogurt)
- 1 cup Lettuce (shredded)
- 1 medium Tomato (or bell peppers)
- 1 cup Extra Cheddar Cheese (pepper jack optional)
- 1/4 cup Cilantro (or parsley)
- 1/2 cup Jalapeño Slices (optional)
- 1 tablespoon Olive Oil (or any cooking oil)
Instructions
- In a saucepan, melt the butter over low heat. Add cream cheese, stirring gently until softened. Slowly mix in heavy whipping cream, followed by shredded cheddar. Stir until thickened and glossy, then remove from heat.
- In a skillet, heat olive oil over medium heat. Add ground beef and sprinkle in taco seasoning. Cook until browned and aromatic, about 8–10 minutes.
- Heat a non-stick pan over medium heat. Place a tortilla in the pan and warm for about 1–2 minutes per side until pliable. Repeat for all tortillas.
- Lay a tortilla down, spoon beef mixture in the center, drizzle with cheese sauce, and top with lettuce, tomato, extra cheddar, cilantro, and jalapeños. Layer another tortilla on top and fold edges toward the center.
- Return the topped crunchwrap to the pan and cook for 2–3 minutes per side until golden brown and crispy.
- Slice in half and enjoy warm, garnished with sour cream or guacamole.
Notes
For a creamier sauce, blend in more heavy cream. You can use pre-cooked deli meats for a quick filling option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
- Diet: Keto
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg