Ingredients
Scale
- 2 tablespoons Unsalted Butter
- 4 ounces Cream Cheese (or dairy-free cream cheese)
- 1/4 cup Heavy Whipping Cream (or coconut cream)
- 1 cup Shredded Cheddar Cheese
- 1 pound Ground Beef (or ground chicken/turkey)
- 2 tablespoons Taco Seasoning
- 4 pieces Low-Carb Tortillas
- 1 cup Sour Cream (or Greek yogurt)
- 1 cup Lettuce (shredded)
- 1 medium Tomato (or bell peppers)
- 1 cup Extra Cheddar Cheese
- 1/4 cup Cilantro (or parsley)
- 1/2 cup Jalapeño Slices (optional)
- 1 tablespoon Olive Oil
Instructions
- In a pan over medium heat, melt the butter. Add cream cheese and heavy whipping cream, stirring until smooth. Mix in shredded cheddar cheese until creamy.
- In another skillet, heat olive oil and cook ground beef until browned. Mix in taco seasoning and cook for a few more minutes.
- In a separate pan, crisp low-carb tortillas for 1-2 minutes on each side until golden.
- On each tortilla, spread cheese sauce, followed by beef, sour cream, lettuce, diced tomato, extra cheese, cilantro, and jalapeño slices. Fold edges to create a pocket.
- Cook assembled Crunchwraps seam side down in the pan for 3-4 minutes on each side until golden and crispy.
Notes
Serve warm with additional sour cream or salsa. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
- Diet: Keto
Nutrition
- Serving Size: 1 Crunchwrap
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg