Name: Keto Crunchwraps
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Mexican-Inspired
Ingredients: 4 large low-carb tortillas; 1 lb ground beef; 2 tablespoons taco seasoning (low-carb); 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1 cup shredded lettuce; 1/2 cup diced tomatoes; 1/2 cup sugar-free salsa; 4 low-carb tostada shells or baked cheese crisps; 1 tablespoon olive oil

I love making these keto crunchwraps when I’m craving something cheesy, savory, and satisfying without the extra carbs. They give me all the flavors and textures of a classic crunchwrap, but in a low-carb version that fits perfectly into my keto routine. I enjoy how crispy the outside gets while the inside stays warm and loaded with flavor.

Why You’ll Love This Recipe

I appreciate how these crunchwraps feel indulgent while still being low in carbs. The combination of seasoned meat, melted cheese, and fresh toppings makes every bite exciting.

I also enjoy how customizable they are. I can adjust the fillings based on what I have on hand, and they cook quickly in a skillet, which makes them perfect for busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

large low-carb tortillas
ground beef
taco seasoning
salt
black pepper
shredded cheddar cheese
sour cream
lettuce, shredded
tomatoes, diced
sugar-free salsa
low-carb tostada shells or baked cheese crisps
olive oil

Directions

I start by browning the ground beef in a skillet over medium heat.
I stir in taco seasoning, salt, and black pepper, then cook until fully combined and flavorful.
I lay a low-carb tortilla flat on a clean surface.
I place a layer of seasoned beef in the center, followed by shredded cheddar cheese.
I add a low-carb tostada shell or baked cheese crisp for crunch.
I spread a small amount of sour cream and salsa on top, then add shredded lettuce and diced tomatoes.
I carefully fold the edges of the tortilla toward the center, creating pleats to fully enclose the filling.
I heat a lightly oiled skillet and place the crunchwrap seam-side down.
I cook for about 2–3 minutes per side until golden and crisp.
I slice and serve warm.

Servings and Timing

This recipe typically makes 4 crunchwraps.

Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: Approximately 25–30 minutes

Variations

I sometimes use ground turkey instead of beef for a lighter option. If I want extra spice, I add jalapeños or hot sauce inside.

For a breakfast version, I swap the beef for scrambled eggs and sausage. I also enjoy adding guacamole for extra richness.

storage/reheating

I store leftover crunchwraps in an airtight container in the refrigerator for up to 3 days.

When reheating, I prefer using a skillet or air fryer to bring back the crisp texture. I avoid microwaving for too long since it can make the tortilla soft.

FAQs

Can I make these ahead of time?

Yes, I assemble them ahead and cook them just before serving for the best texture.

What can I use instead of a tostada shell?

I use baked cheese crisps or even a layer of shredded lettuce for a lighter crunch.

Are these truly low carb?

I use low-carb tortillas and sugar-free salsa to keep the carb count minimal.

Can I freeze keto crunchwraps?

Yes, I freeze them before cooking. I thaw slightly and cook fresh for the best results.

How do I keep them from falling apart?

I make sure not to overfill and press them seam-side down first so they seal properly.

Conclusion

I truly enjoy making these keto crunchwraps because they combine crispy texture, savory filling, and fresh toppings in one satisfying package. They’re flavorful, customizable, and perfect for staying on track while still enjoying bold, comforting food. Whenever I want a low-carb meal that doesn’t feel restrictive, this is the recipe I turn to.