Keto Crunchwraps Tex-Mex Style (Printable Version)

Golden low-carb tortillas wrapped around seasoned beef, warm cheese sauce, and crisp fresh toppings for a satisfying Tex-Mex meal.

# What You'll Need:

→ Cheese Sauce

01 - 2 tablespoons unsalted butter
02 - 4 ounces cream cheese
03 - 1/4 cup heavy whipping cream
04 - 1 cup shredded sharp cheddar cheese

→ Beef Filling

05 - 1 pound ground beef
06 - 2 tablespoons taco seasoning

→ Wraps

07 - 4 low-carb tortillas
08 - 1 cup sour cream

→ Toppings and Garnishes

09 - 1 cup shredded lettuce
10 - 1 medium tomato, diced
11 - 1 cup extra shredded cheddar cheese
12 - 1/4 cup chopped cilantro
13 - 1/2 cup jalapeño slices

→ For Cooking

14 - 1 tablespoon olive oil

# Directions:

01 - In a saucepan over medium heat, melt butter. Add cream cheese and heavy whipping cream, whisking until smooth. Stir in shredded cheddar cheese until fully melted and smooth. Remove from heat and keep warm.
02 - In a skillet over medium-high heat, cook ground beef, breaking it apart, for 5 to 7 minutes until browned. Drain excess fat. Stir in taco seasoning and mix well. Set aside.
03 - In a separate skillet, heat olive oil over medium heat. Fry each tortilla for 1 to 2 minutes per side until golden and slightly crisp. Drain on paper towels.
04 - Lay one crispy tortilla flat. Add a portion of seasoned beef mixture to the center. Spoon warm cheese sauce over the beef. Layer a dollop of sour cream, shredded lettuce, diced tomato, and extra cheddar cheese on top. Fold the edges of the tortilla over the filling to form a hexagonal wrap.
05 - Reheat the skillet with a little olive oil if needed. Place the assembled Crunchwrap seam-side down. Cook for 3 to 4 minutes per side until golden brown and sealed.
06 - Let the Crunchwraps rest for 1 minute. Slice in half. Garnish with chopped cilantro and jalapeño slices as desired. Serve warm.

# Additional Tips::

01 -
  • You get that satisfying crunch without derailing your keto goals or feeling like you're eating "diet food."
  • The cheese sauce is so silky and rich that nobody will believe you're using cream cheese instead of processed nacho cheese.
  • It comes together in 30 minutes, making it perfect for weeknight dinners when you're craving something indulgent.
02 -
  • Don't overfill—I learned this the hard way when cheese started leaking out and turned the bottom of my pan into a mess, so stick to what feels like just enough and no more.
  • Keep that cheese sauce warm while you assemble; cold sauce won't distribute evenly and the wrap won't taste as luscious when you bite into it.
03 -
  • Use a meat thermometer to check your beef is actually cooked through without overcooking it to a dry crumble—about 160°F is your target.
  • Make the cheese sauce right before assembly so it's at the perfect pourable consistency, not gelled up or broken from sitting.
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