Keto Crunchwraps
Make keto crunchwraps with seasoned beef, homemade queso, crisp taco shells, lettuce, and tomato folded into a golden low-carb tortilla.
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Ingredients
Ingredients
- 2 tbsp butter softened
- 4 ounces cream cheese softened
- 1/3 cup heavy whipping cream at room temperature
- 1 1/2 cups shredded cheddar cheese divided if desired
- 4 large low-carb tortillas warmed slightly
- 4 small crisp taco shells broken into large pieces
- 1 lb ground beef lean or regular
- 2 tbsp taco seasoning prepared seasoning blend
- 4 tbsp olive oil for pan-toasting
- 1 cup shredded lettuce finely sliced
- 1 medium tomato diced
- 1/2 cup sour cream for serving
Instructions
Instructions
- Blend the butter, cream cheese, and heavy cream until smooth.
- Transfer the mixture to a saucepan and warm gently. Stir in the cheddar until the queso is smooth.
- Brown the ground beef in a skillet, breaking it into small pieces, then stir in the taco seasoning.
- Warm a tortilla briefly so it folds without cracking. Place queso, beef, a crisp taco shell, lettuce, and tomato in the center.
- Fold the tortilla edges over the filling to form a sealed bundle.
- Heat olive oil in a skillet and toast each crunchwrap seam-side down, turning until golden and crisp.
- Serve hot with sour cream or other optional toppings.
Notes
Keep the queso warm but never boiling so it stays smooth.