This Low Carb Keto Crunchwrap is a game-changer for taco night, satisfying your fast-food cravings without breaking your diet. By using low-carb tortillas and a crispy fried tortilla shell in place of the corn tostada, you get that signature “crunch” in every bite with a fraction of the carbs.
Loaded with seasoned beef, a rich homemade cheese sauce, and fresh toppings, this handheld meal is messy, cheesy, and incredibly delicious.
Recipe Details
- Flavor Profile: A savory explosion of taco-seasoned beef and rich cheese sauce, brightened by fresh tomatoes, lettuce, and cool sour cream.
- Texture: You get a soft, toasted exterior wrapping a juicy meat filling, a crispy fried tortilla center, and the crunch of fresh veggies.
- Time: 20 minutes prep, 20 minutes cook time.
- Difficulty: Intermediate. The folding and frying technique takes a little practice but is easy once you get the hang of it.
What You’ll Need
To make this recipe, you will need a large skillet for frying the meat and the wraps. A medium saucepot is needed for the cheese sauce. The key to the structure lies in using two sizes of low-carb tortillas: smaller Street Taco size for the crunchy center and cap, and larger Soft Taco size for the outer wrap.
Ingredient Notes
- Low Carb Tortillas – You need both Street Taco size and Soft Taco size (La Banderita Carb Counter brand is recommended). The street taco size is fried to create the “crunch” layer usually provided by a corn tostada.
- Ground Beef – Lean ground beef seasoned with homemade spices forms the hearty base.
- Homemade Cheese Sauce – A rich blend of cream cheese, butter, cheddar, and broth creates a thick, gooey sauce better than any jarred queso.
- Spices – A blend of paprika, cumin, chili powder, garlic powder, and onion powder seasons the meat and sauce without added sugars.
- Fresh Toppings – Shredded lettuce and seeded tomatoes add essential crunch and freshness to balance the heavy cheese and meat.
- Avocado Oil – Used for frying the tortillas and meat because of its high smoke point and neutral flavor.
Add-ins and Substitutions
- Protein – Ground turkey or chicken works perfectly if you prefer a lighter meat.
- Cheese – Pepper Jack cheese can be used in the sauce or shredded on top for a spicy kick.
- Vegetables – Diced avocado or jalapeños can be added to the cold layer for extra flavor.
How to Make Low Carb Keto Crunchwrap
- Make the Cheese Sauce: In a medium saucepot, melt the butter and softened cream cheese over low heat. Turn the heat up to medium-low and whisk in the chicken broth until smooth. Add the shredded cheddar cheese and onion powder, and whisk constantly until the sauce is smooth and melted. Remove from heat.
- Cook Taco Meat: Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Brown the ground beef (about 10 minutes). Drain off all but 2 tbsp. of the fat. Add the paprika, cumin, chili powder, garlic powder, and sea salt. Stir for one minute until fragrant. Set meat aside and clean and dry the skillet.
- Fry the “Tostada” Shells: Heat enough avocado oil to cover the bottom of a large skillet over medium-high heat. Fry both sides of six of the Street Taco tortillas until browned and crispy. Set aside on paper towels to drain.
- Layer: To assemble, lay a large Soft Taco tortilla on a flat surface. Add 1/6 of the ground beef mixture to the center. Top with a generous drizzle (1/6) of the cheese sauce. Place one fried Street Taco tortilla on top.
- Cold Layer: Spread 1 tbsp. sour cream on the fried tortilla. Top with 1/6 of the lettuce, 1/6 of the tomatoes, and 1/6 of the shredded cheddar cheese.
- Cap and Fold: Place one soft (not fried) Street Taco tortilla on top of the cheese to cap it off. Fold the edges of the bottom large tortilla up and over the center, pleating it as you go to seal the crunchwrap.
- Fry: Place the crunchwrap seam-side down in the hot skillet (add a little more oil if needed). Fry until golden brown and sealed, about 2-3 minutes. Flip and fry the other side until golden. Repeat for the remaining five crunchwraps.
Pro Tip: Seeding the tomatoes is crucial! If you leave the watery seeds in, they will leak into your crispy fried tortilla layer and make it soggy before you even take a bite.
Recipe Tips
- Softened Cream Cheese: Ensure your cream cheese is very soft before making the sauce to avoid lumps. Whisking vigorously is key to a smooth queso.
- Don’t Overfill: It is tempting to pile on the toppings, but if you overfill the center, the large tortilla won’t reach around to close the gap. Keep the layers flat and even.
- Seam Side Down: Always place the crunchwrap in the pan seam-side down first. The heat seals the tortilla pleats together so it doesn’t pop open when you flip it.
FAQs
- Can I use store-bought cheese sauce? You can, but many contain starches and fillers that add carbs. This homemade version is keto-friendly and richer.
- Is this gluten-free? Yes, as long as you use gluten-free low-carb tortillas.
- Can I make these ahead? These are best eaten fresh while the center tortilla is still crispy. If you reheat them, they will be delicious but soft throughout.
Serving Suggestions
- Hot Sauce: Serve with your favorite keto-friendly hot sauce or salsa.
- Guacamole: A side of guacamole is perfect for dipping.
- Drink: Pair with a sugar-free margarita or sparkling water with lime.
Make This Recipe in Advance
- Component Prep: You can make the taco meat and cheese sauce days in advance and store them in the fridge. Reheat them before assembling the wraps.
- Chopping: Chop the lettuce and tomatoes ahead of time so assembly is a breeze.
Low Carb Keto Crunchwrap
- Total Time: 40 minutes
- Yield: 6 Crunchwraps 1x
Description
This Low Carb Keto Crunchwrap is a game-changer for taco night, satisfying your fast-food cravings without breaking your diet. By using low-carb tortillas and a crispy fried tortilla shell in place of the corn tostada, you get that signature “crunch” in every bite with a fraction of the carbs. Loaded with seasoned beef, a rich homemade cheese sauce, and fresh toppings, this handheld meal is messy, cheesy, and incredibly delicious.
Ingredients
The Homemade Keto Cheese Sauce
- 4 tbsp unsalted butter
- 8 oz cream cheese, softened
- 1/2 cup chicken broth
- 8 oz Cheddar cheese, shredded
- 1/2 tsp onion powder
The Taco Meat
- 1 lb ground beef
- 2 tbsp avocado oil
- 2 tsp paprika
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp garlic powder
- 1/4 tsp sea salt
The Assembly (For 6 Crunchwraps)
- 12 Small Low-Carb Tortillas (e.g., “Street Taco” size) – 6 for frying, 6 for capping
- 6 Large Low-Carb Tortillas (e.g., “Soft Taco” or Burrito size) – for the outer wrap
- 1/4 cup avocado oil (for frying)
- 6 tbsp sour cream
- 1/2 cup green leaf lettuce, shredded
- 3 medium Roma tomatoes, seeded and chopped
- 1/2 cup shredded Cheddar cheese (for cold layer)
Instructions
Make Cheese Sauce
In a medium saucepot, melt the butter and softened cream cheese over low heat. Increase heat to medium-low and whisk in the chicken broth until smooth. Add the 8 oz shredded Cheddar and onion powder. Whisk constantly until smooth and melted. Remove from heat.
Cook Meat
Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Brown the ground beef (approx. 10 minutes). Drain most of the fat (leave about 2 tbsp). Stir in paprika, cumin, chili powder, garlic powder, and salt. Cook for 1 minute until fragrant. Set aside. Wipe skillet clean.
Fry the “Crunch” Layer
Heat avocado oil in the skillet. Fry 6 of the small Street Taco tortillas until browned and crispy on both sides. Drain on paper towels. These replace the corn tostada shell.
Layer
Lay a Large tortilla on a flat surface. Center: Add 1/6 of the beef mixture. Drizzle: Top beef with a generous scoop of the homemade cheese sauce. Crunch: Place one fried small tortilla on top.
Cold Layer
Spread 1 tbsp sour cream on the fried tortilla. Top with lettuce, seeded tomatoes, and a sprinkle of shredded cheese.
Cap & Fold
Place a soft (unfried) small tortilla on top of the cold layer to seal it. Fold the edges of the bottom large tortilla up and over the center, pleating as you go to close the wrap tight.
Fry the Wrap
Place the Crunchwrap seam-side down in the hot skillet (add a little oil if dry). Fry for 2–3 minutes until the seams are sealed and golden brown. Flip and fry the other side. Serve immediately.
Notes
Seam-Side Down: This is the golden rule. Placing the wrap seam-side down first uses the heat to “glue” the pleats together so it doesn’t burst open when you flip it.
Tomato Prep: Be sure to seed the tomatoes (remove the watery jelly inside) before chopping. Excess liquid will seep into your fried tortilla layer and make it soggy instantly.
Cheese Sauce: Ensure your cream cheese is very soft before starting the sauce to prevent lumps. If the sauce cools and thickens too much while you prep, just warm it gently on the stove.
Tortilla Sizing: You need two distinct sizes. If you can only find one size, you may need to cut the “cap” tortilla smaller so you have enough overlap to fold the bottom tortilla up.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner / Keto
- Method: Stovetop Frying
- Cuisine: Tex-Mex / Fast Food Copycat
Nutrition
- Serving Size: 1 Crunchwrap
- Calories: 620
- Sugar: 3g
- Sodium: 950mg
- Fat: 52g
- Saturated Fat: 24g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 145mg
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