Easy Keto Crunchwraps - Healthy Meat for Dinner
Crunchy layers, melty cheese, and savory seasoned beef—this is the kind of comfort food that makes keto feel anything but restrictive. These Easy Keto Crunchwraps take the fast-food favorite you love and give it a low-carb makeover using smart swaps like low-carb tortillas, flavorful ground meat, and a crispy taco shell tucked inside for that signature crunch. Every bite delivers bold flavor without loading up on carbs.
They’re also ideal for Lunch Meal Prep Keto routines. Make a batch, wrap them tightly, and reheat for a quick, crave-worthy meal. Planning family dinners? These crunchwraps easily qualify as one of those Yummy Healthy Dinner Ideas everyone actually gets excited about. With a few simple swaps, they can even align with certain Dinner Recipes Whole 30 inspired approaches.
Trying to keep things budget-friendly? Ground beef and simple toppings make this a surprisingly Cheap Keto Dinner option. Plus, they come together fast, landing them firmly in the Keto Quick Recipes category for busy weeknights. Even households looking for creative No Carb Dinner Recipes For Family will appreciate how customizable these wraps are.
Big flavor, satisfying crunch, and fewer carbs—this keto hack proves you don’t have to give up your favorites. Click through for the full recipe and easy swap ideas to make it your own tonight!
Easy Keto Crunchwraps – Healthy Meat for Dinner
Ingredients
Cheese Sauce
- 2 tablespoons unsalted butter
- 4 ounces cream cheese (dairy-free works too)
- ¼ cup heavy whipping cream (or coconut cream for low-carb option)
- 1 cup shredded sharp cheddar
Filling
- 1 pound ground beef (ground chicken or turkey can be used instead)
- 2 tablespoons taco seasoning (homemade or low-sodium preferred)
Wrap Base
- 4 low-carb tortillas (such as almond flour or carb-balance style)
- 1 cup sour cream (Greek yogurt makes a lighter substitute)
Toppings
- 1 cup shredded lettuce (iceberg or romaine)
- 1 medium tomato, diced (or swap with bell peppers)
- 1 cup additional shredded cheddar (pepper jack for heat if desired)
- ¼ cup chopped cilantro (parsley can replace it)
- ½ cup sliced jalapeños (optional)
For Cooking
- 1 tablespoon olive oil (or preferred cooking oil)
Tools Needed
- Small saucepan
- Large skillet
Instructions
1. Make the Cheese Sauce
- Place the butter in a saucepan over medium heat and allow it to melt. Add the cream cheese and heavy cream, whisking until smooth and creamy. Once combined, stir in the shredded cheddar and continue mixing until fully melted and velvety. Remove from heat and set aside.
2. Prepare the Beef Filling
- Heat a skillet over medium-high heat and add the ground beef. Break it up as it cooks, sautéing for about 5–7 minutes until browned and fully cooked. Drain any excess grease. Stir in the taco seasoning and mix well so the meat is evenly coated.
3. Crisp the Tortillas
- Warm olive oil in a separate skillet over medium heat. Cook each low-carb tortilla for 1–2 minutes per side until lightly golden and slightly crisp. Transfer to paper towels to remove extra oil.
4. Assemble the Crunchwraps
- Place one crispy tortilla on a flat surface. Spoon the seasoned beef into the center. Drizzle with warm cheese sauce. Layer a smaller tortilla on top, then add sour cream, lettuce, tomato, and extra cheddar.
5. Fold and Cook
- Carefully fold the edges of the bottom tortilla inward toward the center, creating a sealed wrap. Heat the skillet again with a little oil and place the Crunchwrap seam-side down. Cook for 3–4 minutes per side until golden and crisp.
6. Serve
- Remove from the pan and allow to sit briefly before slicing in half. Garnish with cilantro and jalapeños, and serve while warm.
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