Golden crispy wraps filled with seasoned beef, velvety cheese sauce, and crisp fresh vegetables for a satisfying low-carb Tex-Mex experience.
# What's Needed:
→ 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 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 - Cook ground beef in a skillet over medium-high heat, breaking it 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 a portion of seasoned beef to the center. Spoon warm cheese sauce over the beef. Layer sour cream, shredded lettuce, diced tomato, and extra cheddar cheese on top. Fold the edges of the tortilla over the filling to form a hexagonal wrap.
05 - Reheat the 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.
