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How to Make Keto Crunchwraps Recipe at Home: The Restaurant Copycat That Actually Tastes Better

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Melt butter in a saucepan over medium heat. Add cream cheese and whisk until smooth.
  2. Slowly pour in heavy cream, then stir in shredded cheddar cheese until melted and creamy. Remove from heat and set aside.
  3. In a skillet, cook ground beef over medium-high heat until browned. Drain excess fat, add taco seasoning, and mix well.
  4. Heat olive oil in a pan and crisp tortillas for 1–2 minutes per side until golden brown. Set aside.
  5. Assemble by layering beef, cheese sauce, sour cream, lettuce, tomato, cheese, and jalapeños in the center of a tortilla.
  6. Fold tortilla edges inward to seal tightly.
  7. Place seam-side down in a skillet over medium heat. Cook 3–4 minutes per side until golden and crispy.
  8. 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.