Keto CrunchwrapsJasmine Espinal Pressure Cooker Recipe
These keto crunchwraps are crispy outside, melty inside, and packed with cheesy, savory goodness. Perfect low-carb comfort food!
Equipment
- 1 Skillet
- 1 Saucepan
- 1 Food Processor
Ingredients
Main Ingredients
- 2 tablespoon Butter
- 4 ounces Cream Cheese softened
- ⅓ cup Heavy Whipping Cream
- 1 ½ cups Shredded Cheddar Cheese
- 4 Large Low-Carb Tortillas
- 4 Small Street-Taco Size Low-Carb Tortillas
- 3 tablespoon Olive Oil divided
- 1 pound Ground Beef
- 2 teaspoon Taco Seasoning
- 4 tablespoon Sour Cream
- 1 cup Shredded Lettuce
- 1 small Tomato chopped
- ½ cup Shredded Cheddar Cheese for topping
Instructions
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat. Brown the ground beef until it's browned and crumbly. Drain excess fat.
- Stir in the taco seasoning and cook for 2 more minutes. Set aside.
- In a small saucepan, melt the butter over medium heat. Add softened cream cheese and stir until smooth.
- Whisk in the heavy whipping cream slowly. Bring to a gentle simmer and stir in shredded cheddar cheese until melted. Set aside.
- Lay large tortilla flat. Add beef, cheese sauce, sour cream, lettuce, and tomato in layers.
- Top with one small tortilla and fold the edges of the large tortilla over the top.
- Heat remaining oil in skillet over medium. Place crunchwrap seam-side down and cook until golden brown, 2-3 minutes each side.
- Serve warm with extra sour cream if desired.
Notes
Wrap leftovers in foil or plastic wrap and refrigerate up to 3 days. Reheat in skillet to restore crispiness.