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Keto Crunchwraps Recipe

Keto Crunchwraps Recipe: Your Favorite Low-Carb Delight

Delight in this Keto Crunchwraps Recipe, a customizable low-carb treat perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Dinner
Cuisine: Tex-Mex
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cheese Sauce
  • 2 tablespoons Butter Adds richness to the cheese sauce; for a vegan option, substitute with a dairy-free alternative.
  • 4 ounces Cream Cheese Creates a smooth texture; consider dairy-free for a lighter twist.
  • ¼ cup Heavy Whipping Cream Provides creaminess; coconut cream is an alternative.
  • 1 cup Shredded Cheddar Cheese Essential for flavor; opt for sharp cheddar.
Filling
  • 1 pound Ground Beef Hearty protein; can be swapped for turkey or chicken.
  • 2 tablespoons Taco Seasoning Packs in the flavor; try low-sodium versions.
Wrap
  • 4 pieces Low-Carb Tortillas Perfect outer layer; brands like Mission Carb Balance work beautifully.
  • ½ cup Sour Cream Adds creaminess; Greek yogurt is a great substitute.
  • 1 cup Lettuce Brings crunch; opt for shredded iceberg or romaine.
  • 1 medium Tomato Infuses juiciness; bell peppers are a low-carb alternative.
  • 1 cup Extra Cheddar Cheese Mix in pepper jack for a delightful kick.
Toppings & Garnishes
  • ¼ cup Cilantro Fresh herb garnish that brightens up flavors.
  • ¼ cup Jalapeño Slices Optional for a spicy kick.
For Frying
  • 2 tablespoons Olive Oil Ideal for frying the tortillas.

Equipment

  • skillet
  • Saucepan
  • paper towel

Method
 

Step-by-Step Instructions
  1. In a small saucepan, melt 2 tablespoons of butter over medium heat. Add 4 ounces of cream cheese and ¼ cup of heavy whipping cream, stirring continuously until smooth. Gradually mix in 1 cup of shredded cheddar cheese until melted and warm.
  2. In a skillet, brown 1 pound of ground beef for 5-7 minutes until fully cooked. Drain excess fat, then stir in 2 tablespoons of taco seasoning. Simmer on low for 5 minutes.
  3. Heat 2 tablespoons of olive oil in another skillet over medium heat. Fry each low-carb tortilla for 1-2 minutes on each side until golden and crispy, then drain excess oil.
  4. On one crispy tortilla, layer the filling: seasoned beef, warm cheese sauce, a smaller tortilla, a dollop of sour cream, shredded lettuce, and diced tomatoes. Top with extra cheddar cheese.
  5. Fold the large tortilla over the fillings, seam side down. Fry the wrapped crunchwrap for 3-4 minutes per side until golden brown and crispy.
  6. Remove from the skillet and let cool slightly. Slice in half and serve warm, garnished with fresh cilantro and optional jalapeño slices.

Nutrition

Serving: 1wrapCalories: 500kcalCarbohydrates: 15gProtein: 30gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 5mgCalcium: 250mgIron: 3mg

Notes

Store leftover Crunchwraps wrapped tightly in the fridge for up to 3 days. Reheat in a skillet for optimal texture.

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