Keto Crunchwraps That Taste Better Than Taco Bell
Crispy, golden, and loaded with seasoned beef, melted cheddar, and a creamy sauce layer, these Keto Crunchwraps deliver everything you love about the fast-food original, totally guilt-free and ready in 30 minutes.
Ingredients
- 1 lb 450g ground beef, 80/20
- 2 tbsp taco seasoning
- ¼ cup water
- 4 oz cream cheese softened
- ½ cup full-fat sour cream
- 1 cup shredded sharp cheddar cheese
- 4 large low-carb tortillas 10-inch
- 4 small low-carb tortillas 6-inch
- 2 tbsp butter or avocado oil
- 1 cup shredded romaine or iceberg lettuce
- 1 medium tomato diced
- ¼ cup red onion finely diced
- Pickled jalapeños to taste (optional)
- Extra sour cream for serving
Instructions
- Brown ground beef in a skillet over medium-high heat, breaking into fine crumbles. Drain most of the fat.
- Add taco seasoning and water. Simmer 2–3 minutes until absorbed and meat is well-coated.
- Mix softened cream cheese and sour cream until completely smooth. Set aside.
- Microwave large tortillas 20 seconds or warm in a dry pan until pliable.
- Spread cream sauce in the center of each large tortilla. Top with beef, cheddar, then one small tortilla. Fold edges up and over, overlapping to seal. Place seam-side down.
- Cook seam-side down in butter over medium heat, 3–4 minutes per side, until golden and crispy.
- Slice in half. Top with lettuce, tomato, onion, and jalapeños. Serve with sour cream.
Notes
- Don't overfill! a moderate, even layer folds and seals best
- Toast the small inner tortillas separately first for extra crunch
- Low-carb tortillas brown faster than regular ones, watch the heat closely