Description
Enjoy savory keto crunchwraps filled with juicy beef, creamy cheese, and fresh veggies for a perfect Tex-Mex treat without the carbs.
Ingredients
- 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
- 1 tablespoon olive oil
- 4 low-carb tortillas
- 1 cup sour cream
- 1 cup shredded lettuce
- 1 medium diced tomato
- 1 cup extra shredded cheddar cheese
- 1/4 cup chopped cilantro
- 1/2 cup jalapeño slices
Instructions
- Melt butter in a saucepan, then mix in cream cheese and heavy whipping cream until smooth. Stir in cheddar cheese until fully melted.
- In a skillet, cook ground beef with taco seasoning until browned and cooked through, about 5-7 minutes.
- In another skillet, heat olive oil and crisp tortillas for about 1 minute on each side.
- Assemble the crunchwraps by layering cheese sauce, beef, sour cream, lettuce, tomato, extra cheese, cilantro, and jalapeños on a tortilla.
- Place another tortilla on top and cook in the skillet seam-side down until golden brown on both sides, about 3-4 minutes per side.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. Reheat in the oven or skillet for crispy texture.