Introduction

These Deliciously Cheesy Keto Crunchwraps are perfect for quick dinners that don’t sacrifice flavor. Packed with creamy cheese sauce, seasoned ground beef, and fresh toppings, they offer a satisfying crunch while keeping carbs low. Ideal for anyone following a keto diet or just craving a tasty, easy meal.

The image shows two halves of a folded quesadilla stacked on top of each other on a white marbled surface. Each quesadilla half has a crispy, golden-brown outer shell with a slightly textured surface. Inside, there are visible layers starting with a bottom golden tortilla, followed by a thick layer of crumbled cooked ground beef that is brown and juicy. Above the beef is a layer of melted white cheese, then a fresh layer of bright green shredded lettuce mixed with chunks of red tomato. The top layer is another golden tortilla folded over, completing the sandwich-like look. The colors blend well, showing fresh ingredients with warm, rich tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon Butter (unsalted recommended)
4 ounces Cream Cheese (dairy-free substitute for vegan option)
1/4 cup Heavy Whipping Cream (canned coconut milk as alternative)
1 cup Shredded Cheddar Cheese (low-carb or dairy-free shreds)
1 pound Ground Beef (or ground turkey/chicken for a leaner choice)
2 tablespoons Taco Seasoning (homemade if preferred)
1/2 cup Sour Cream (or Greek yogurt)
Shredded Lettuce (optional: spinach or arugula)
1 medium Chopped Tomato (or pico de gallo)
Cilantro (optional for garnish)
Jalapeño (omit for milder version)
1 tablespoon Olive Oil (or avocado oil)
4 Low-Carb Tortillas (under 5 net carbs each)

Instructions

Step 1: Make the cheese sauce by melting 1 tablespoon of butter in a medium saucepan over medium heat. Add the cream cheese and heavy whipping cream, stirring continuously until smooth, about 3-4 minutes. Gradually add shredded cheddar cheese, stirring until melted and glossy. Keep warm on low heat.
Step 2: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the ground beef until browned, about 5-7 minutes, breaking it up as it cooks. Drain excess fat, then add taco seasoning. Stir and cook for another 5 minutes. Remove from heat and let cool slightly.
Step 3: In another skillet, heat 1 tablespoon of olive oil over medium heat. Fry the small low-carb tortillas one at a time for 1-2 minutes on each side until golden and crispy.
Step 4: Lay a large low-carb tortilla flat. Layer with a generous scoop of seasoned ground beef, a drizzle of cheese sauce, a crispy tortilla, and a dollop of sour cream. Add shredded lettuce, diced tomato, jalapeño, and cilantro if using, leaving space around edges for folding.
Step 5: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place the assembled Crunchwrap seam-side down and cook 2-3 minutes until golden and crispy. Flip carefully and cook the other side for an additional 2-3 minutes. Serve warm.

Tips & Variations

Use dairy-free cream cheese and cheese shreds for a vegan-friendly option.
Substitute ground turkey or chicken for a leaner version of the beef filling.
Swap pico de gallo for fresh tomato to add extra flavor and freshness.
For milder heat, omit jalapeño or replace it with mild bell peppers.
Choose low-carb tortillas with less than 5 net carbs to keep it keto-friendly.

Storage

Store leftover Crunchwraps in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness, or microwave briefly and then crisp in a hot pan. Avoid reheating in the microwave alone to prevent sogginess.

How to Serve

The image shows a close-up of a folded wrap cut in half and stacked, revealing three main layers inside: a top melted white and yellow cheese layer with bits of green lettuce, a middle crumbly textured layer of cooked ground beef, and a bottom layer of fresh green lettuce and red tomato pieces. The wrap itself is golden brown and toasted with a slightly crispy surface, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these Crunchwraps ahead of time?

You can assemble the ingredients ahead but it’s best to cook and crisp the Crunchwrap just before serving to keep them crispy and fresh.

Are these Crunchwraps suitable for a keto diet?

Yes, using low-carb tortillas and keeping the fillings high in fat and protein makes this recipe keto-friendly and delicious.