Description
Indulge in this truly satisfying low-carb crunchwrap, featuring perfectly seasoned meat and creamy cheese layers encased in a crispy, golden-brown tortilla. It’s a game-changer for your keto meal plan!
Ingredients
Scale
- 4 large low-carb tortillas (~8–10 inch)
- 4 small low-carb tortillas (~5–6 inch) or 4 crispy cheese shells
- 1 lb ground beef or turkey (80/20 recommended for beef)
- 1 tbsp olive oil or avocado oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 4 oz cream cheese, softened
- 1/4 cup sour cream
- 1 cup shredded cheddar-jack cheese blend
- 1/4 cup low-sugar salsa or diced fresh tomatoes
- Optional garnishes: sliced jalapeños, avocado, hot sauce, cilantro
Instructions
- 1. Cook the Meat: In a large skillet over medium-high heat, brown ground meat, breaking it up. Drain excess fat. Return to heat, season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook 1-2 minutes until fragrant. Set aside.
- 2. Prepare Creamy Filling: In a medium bowl, combine cooked seasoned meat with softened cream cheese and sour cream. Mix until well combined and creamy.
- 3. Assemble Crunchwrap: Lay a large tortilla flat. Spread 1/3 to 1/2 cup of meat mixture in the center, leaving a wide border. Sprinkle with 1/4 cup shredded cheese. Place a small tortilla (or crispy cheese shell) on top. Add a spoonful of salsa/diced tomatoes and a sprinkle of more shredded cheese on the small tortilla.
- 4. Fold the Crunchwrap: Fold the edges of the large tortilla inward over the center, forming pleats and sealing the filling. Press down gently to secure.
- 5. Pan-Fry to Perfection: Heat 1 tbsp oil in a non-stick skillet over medium heat. Carefully place crunchwrap seam-side down. Cook 3-5 minutes per side, or until golden brown and crispy.
- 6. Serve: Remove from pan, let cool slightly, then slice in half and serve immediately with optional garnishes.
- Prep Time: 15 mins
- Cook Time: 10 mins