Ingredients
- 2 tablespoons Unsalted Butter
- 4 ounces Cream Cheese (dairy-free optional)
- 1/4 cup Heavy Whipping Cream (coconut cream for low carb)
- 1 cup Shredded Cheddar Cheese (sharp for robust flavor)
- 1 pound Ground Beef (or ground chicken/turkey)
- 2 tablespoons Taco Seasoning (homemade or low sodium)
- 4 pieces Low Carb Tortillas (such as Mission Carb Balance)
- 1 cup Sour Cream (Greek yogurt alternative)
- 1 cup Shredded Lettuce (iceberg or romaine)
- 1 medium Tomato (or bell peppers)
- 1 cup Extra Cheddar Cheese (pepper jack optional)
- 1/4 cup Cilantro (or parsley)
- 1/2 cup Jalapeño Slices (optional)
- 1 tablespoon Olive Oil (or any cooking oil)
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Instructions
- In a small saucepan, melt butter over low heat. Add cream cheese, whisking until smooth. Stir in whipping cream and shredded cheddar until melted. Season with salt and keep warm.
- Heat olive oil in a skillet over medium high heat. Add ground beef, breaking it up and sprinkling taco seasoning. Cook until browned, draining excess grease if needed.
- Warm low carb tortillas in a clean skillet for 20-30 seconds per side until pliable. For extra crunch, toast each side with butter or oil until golden.
- On a warm tortilla, spread cheese sauce in the center. Layer seasoned beef, sour cream, lettuce, tomato, cilantro, jalapeños, and extra cheddar. Fold edges up to create a sealed pocket.
- In a skillet, heat oil or butter. Place the crunchwrap seam side down and cook for 2-3 minutes until golden. Flip and repeat until crisp with melted cheese inside.
- Slice in half or serve whole with extra sour cream or cheese sauce, garnished with cilantro and jalapeño slices. Enjoy warm!
Notes
- Keep cheeses shredded ahead of time for fast assembly. Don't skip warming the tortillas to avoid cracking.