Description
A low-carb, keto-friendly take on the iconic Taco Bell Crunchwrap Supreme, this recipe delivers all the flavor and texture you crave—with only 4–8g net carbs per serving.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 4 ounces cream cheese
- 1/4 cup heavy whipping cream
- 1 cup shredded cheddar cheese
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 4 low-carb tortillas
- 1 cup sour cream
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro
- 1/2 cup jalapeño slices (optional)
- 1 tablespoon olive oil
Instructions
- Melt butter in a saucepan over medium heat. Add cream cheese and whisk until smooth.
- Slowly pour in heavy cream, then stir in shredded cheddar cheese until melted and creamy. Remove from heat and set aside.
- In a skillet, cook ground beef over medium-high heat until browned. Drain excess fat, add taco seasoning, and mix well.
- Heat olive oil in a pan and crisp tortillas for 1–2 minutes per side until golden brown. Set aside.
- Assemble by layering beef, cheese sauce, sour cream, lettuce, tomato, cheese, and jalapeños in the center of a tortilla.
- Fold tortilla edges inward to seal tightly.
- Place seam-side down in a skillet over medium heat. Cook 3–4 minutes per side until golden and crispy.
- Let rest for 1 minute, then cut in half and garnish with cilantro.
Notes
Reheat leftovers in a skillet or air fryer for best results. Avoid microwaving to maintain crunch. Can be stored in the refrigerator for 4 days or frozen up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: keto crunchwrap, low carb, copycat recipe, keto dinner, taco bell keto