Description
A low-carb twist on a fast-food classic, featuring layers of seasoned beef, melty cheese, and fresh vegetables wrapped in a crispy tortilla.
Ingredients
- 2 tablespoons Unsalted Butter
- 4 ounces Cream Cheese
- 1/4 cup Heavy Whipping Cream
- 1 cup Shredded Cheddar Cheese
- 1 pound Ground Beef
- 2 tablespoons Taco Seasoning
- 4 Low-Carb Tortillas
- 1 cup Sour Cream
- 1 cup Lettuce
- 1 medium Tomato
- 1 cup Extra Cheddar Cheese
- 1/4 cup Cilantro
- 1/2 cup Jalapeño Slices (optional)
- 1 tablespoon Olive Oil
Instructions
- Melt the butter in a small saucepan over medium-low heat, then add cream cheese and whisk until smooth.
- Slowly pour in heavy whipping cream, stirring until the mixture thickens slightly.
- Stir in shredded cheddar until fully melted and smooth, keeping warm on low heat.
- In a large skillet, heat olive oil over medium-high heat, add ground beef, and cook until browned.
- Mix in taco seasoning and cook for 1-2 more minutes, draining excess fat if necessary.
- Warm low-carb tortillas in a separate skillet for 15-20 seconds per side.
- Assemble the crunchwrap: place a warmed tortilla flat, add cheese sauce, seasoned beef, and top with a crisped tortilla or cheese tostada.
- Fold the edges of the tortilla toward the center to form a sealed disc.
- Cook the assembled crunchwrap seam-side down in a skillet with oil over medium heat, pressing gently, until golden brown, about 2-3 minutes per side.
- Slice in half and serve hot with extra sour cream or salsa.
Notes
For a dairy-free option, use plant-based cream cheese and coconut cream. Substitute ground beef with ground turkey or chicken for a lighter filling. Keep the cheese sauce warm for easy assembly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican