Ingredients
Scale
2 tablespoons Unsalted Butter
4 ounces Cream Cheese (dairy-free alternative)
1/4 cup Coconut Cream
1 cup Shredded Sharp Cheddar Cheese
1 pound Lean Ground Beef
2 tablespoons Homemade Taco Seasoning
4 large Low-Carb Tortillas
1 cup Sour Cream or Greek Yogurt
1 cup Shredded Lettuce
1 medium Tomato or Bell Pepper
1/2 cup Jalapeño Slices (optional)
1 tablespoon Olive Oil
1/4 cup Fresh Cilantro or Parsley
Instructions
- Melt butter, then whisk with cream cheese and coconut cream until smooth. Stir in cheddar to make a cheese sauce. Set aside.
- Cook ground beef in olive oil until browned. Drain fat, add taco seasoning and water, and cook 2-3 minutes. Mix into cheese sauce.
- Lightly toast one side of each tortilla in a dry skillet until pliable.
- Spoon filling onto center of toasted tortilla. Top with extra cheese. Fold edges up and over to create a sealed packet.
- Cook folded-side down in a skillet over medium heat for 3-4 mins per side, until golden and crisp.
- Top with sour cream, lettuce, tomato, jalapeños, and cilantro. Serve immediately.
Notes
- Use large tortillas for easier folding. Do not overfill. Press gently while cooking for even crispness. Filling can be made 3 days ahead. Reheat in an air fryer to maintain crispness.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten-Free, Low-Carb, Keto-Friendly
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 95 mg