Golden, crunchy wraps filled with savory beef, melted cheese sauce, and crisp vegetables for a satisfying low-carb meal.
# What You Need:
→ Cheese Sauce
01 - 2 tablespoons unsalted butter
02 - 4 ounces cream cheese
03 - 1/4 cup heavy whipping cream
04 - 1 cup shredded sharp cheddar cheese
→ Beef Filling
05 - 1 pound ground beef
06 - 2 tablespoons taco seasoning
→ Wraps
07 - 4 low-carb tortillas
08 - 1 cup sour cream
→ Toppings & Garnishes
09 - 1 cup shredded lettuce
10 - 1 medium tomato, diced
11 - 1 cup extra shredded cheddar cheese
12 - 1/4 cup chopped cilantro
13 - 1/2 cup jalapeño slices
→ For Cooking
14 - 1 tablespoon olive oil
# 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 smooth. Remove from heat and keep warm.
02 - In a skillet over medium-high heat, cook ground beef while breaking apart, for 5–7 minutes until browned. Drain excess fat. Stir in taco seasoning and mix well. 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. Drain on paper towels.
04 - Lay one crispy tortilla flat. Add seasoned beef to center. Spoon warm cheese sauce over beef. Layer sour cream, shredded lettuce, diced tomato, and extra cheddar cheese on top. Fold edges of tortilla over filling to form hexagonal wrap.
05 - Reheat skillet with a little olive oil if needed. Place assembled Crunchwrap seam-side down. Cook for 3–4 minutes per side until golden brown and sealed.
06 - Let Crunchwraps rest for 1 minute. Slice in half. Garnish with chopped cilantro and jalapeño slices as desired. Serve warm.
