Ingredients
Scale
- 2 tablespoons Unsalted Butter
- 4 ounces Cream Cheese (Can substitute with dairy-free cream cheese)
- 1/4 cup Heavy Whipping Cream (Use coconut cream as a low-carb alternative)
- 1 cup Shredded Cheddar Cheese (Sharp cheddar for a more robust flavor)
- 1 pound Ground Beef (Can substitute with ground chicken or turkey)
- 2 tablespoons Taco Seasoning (Use homemade or low-sodium versions)
- 4 pieces Low-Carb Tortillas (Brands like Mission Carb Balance or almond flour tortillas)
- 1 cup Sour Cream (Substitute with Greek yogurt for a lighter version)
- 1 cup Lettuce (Shredded iceberg or romaine)
- 1 medium Tomato (Can replace with bell peppers or omit for fewer carbs)
- 1 cup Extra Cheddar Cheese (Consider adding pepper jack for extra spice)
- 1/4 cup Cilantro (Substitute with parsley if you’re not a fan)
- 1/2 cup Jalapeño Slices (Optional spicy addition)
- 1 tablespoon Olive Oil (Any cooking oil can work)
Instructions
- In a skillet over medium heat, melt the butter and cook the ground beef until browned. Drain excess fat.
- In a mixing bowl, blend cream cheese, heavy whipping cream, shredded cheddar cheese, and taco seasoning until smooth.
- Lay a tortilla flat and add some creamy mixture at the center, followed by ground beef, lettuce, tomato, extra cheddar cheese, cilantro, and jalapeños if desired.
- Fold the edges of the tortilla towards the center to secure fillings.
- Heat olive oil in the skillet and place each wrapped crunchwrap seam-side down. Cook until golden brown on both sides (about 3-4 minutes).
- Serve warm with sour cream or Greek yogurt on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 crunchwrap (150g)
- Calories: 390
- Sugar: 2g
- Sodium: 690mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg