Guilt-free Tex-Mex favorite with seasoned beef, cheese sauce, and crisp toppings in a golden low-carb tortilla.
# What You Need:
→ Cheese Sauce
01 - 2 tablespoons unsalted butter
02 - 4 ounces cream cheese or dairy-free alternative
03 - 1/4 cup heavy whipping cream or coconut cream
04 - 1 cup shredded sharp cheddar cheese
→ Beef Filling
05 - 1 pound ground beef (substitute: ground chicken or turkey)
06 - 2 tablespoons taco seasoning (homemade or low-sodium)
→ Wraps and Condiments
07 - 4 low-carb tortillas (Mission Carb Balance or almond flour)
08 - 1 cup sour cream or Greek yogurt
09 - 1 tablespoon olive oil or preferred cooking oil
→ Toppings and Garnishes
10 - 1 cup shredded lettuce (iceberg or romaine)
11 - 1 medium tomato, diced
12 - 1 cup extra shredded cheddar or pepper jack cheese
13 - 1/4 cup chopped cilantro or parsley
14 - 1/2 cup jalapeño slices (optional)
# How to Make It:
01 - Melt butter in a saucepan over medium heat. Add cream cheese and heavy whipping cream, whisking until smooth. Stir in shredded cheddar cheese until fully melted and incorporated. Remove from heat and keep warm for assembly.
02 - Heat a skillet over medium-high heat. Add ground beef and cook for 5-7 minutes, breaking apart with a spatula until browned. Drain excess fat. Stir in taco seasoning and mix thoroughly. Remove from heat and set aside.
03 - Heat olive oil in a separate skillet over medium heat. Fry each tortilla for 1-2 minutes per side until golden and slightly crisp. Transfer to paper towels to drain excess oil.
04 - Place one crispy tortilla on a flat surface. Spoon seasoned beef into the center. Top with warm cheese sauce. Add sour cream, shredded lettuce, diced tomato, and additional cheddar cheese. Fold tortilla edges toward the center to create a hexagonal wrap, ensuring filling is enclosed.
05 - Reheat skillet with a small amount of oil if needed. Place assembled Crunchwrap seam-side down in the pan. Cook for 3-4 minutes per side until golden brown and edges are sealed. Repeat for remaining wraps.
06 - Allow Crunchwraps to rest for 1 minute before slicing in half. Garnish with chopped cilantro and jalapeño slices as desired. Serve immediately while warm.
