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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