Low Carb Homemade Crunchwrap Supreme
Satisfy your cravings for fast-food indulgence without derailing your healthy lifestyle with this Low Carb Homemade Crunchwrap Supreme! This recipe transforms the iconic wrap into a low-carb version featuring large low-carb tortillas and crispy low-carb tostadas. Packed with perfectly seasoned ground beef, melty cheddar cheese, creamy sour cream, crisp shredded lettuce, and juicy diced tomatoes, every bite delivers layers of flavor and texture. With just 15 minutes of prep and a quick skillet crisping to golden perfection, these wraps are a hassle-free, handheld delight for busy weeknights or weekend treats. Whether you’re following a keto diet or simply looking for healthy alternatives, this customizable, family-friendly recipe is sure to become a favorite. Serve warm and enjoy all the bold taco-inspired flavors you love without the extra carbs!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground beef
- 2 tablespoons Taco seasoning
- 0.25 cup Water
- 4 pieces Large low-carb tortillas
- 1 cup Cheddar cheese
- 1 cup Shredded Lettuce
- 0.5 cup Diced tomatoes
- 0.5 cup Sour cream
- 4 pieces Low-carb tostadas
- Olive oil or cooking spray
Instructions
Heat a skillet over medium-high heat and add the ground beef. Cook until browned, about 5-7 minutes, breaking it apart with a spoon or spatula.
Drain any excess fat and then add the taco seasoning and water to the skillet. Stir well to combine and let simmer for 2-3 minutes, until thickened.
Warm the low-carb tortillas in a microwave or on a skillet for a few seconds to make them more pliable.
On a working surface, lay one tortilla and sprinkle about 1/4 cup of cheddar cheese in the center.
Layer approximately one-quarter of the seasoned beef mixture on top of the cheese.
Place a low-carb tostada on top of the beef mixture.
Spread about 2 tablespoons of sour cream on the tostada, then add a layer of shredded lettuce and a spoonful of diced tomatoes.
Carefully fold the edges of the tortilla towards the center to enclose the filling, creating a hexagonal wrap.
Heat a large skillet over medium heat and lightly coat with olive oil or cooking spray.
Place the Crunchwrap seam-side down onto the skillet and cook until golden brown, about 2-3 minutes per side.
Repeat the assembly and cooking process for the remaining Crunchwraps.
Cut in halves or quarters and serve warm with extra sour cream, if desired.
Nutrition Facts
Calories |
2648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.2 g | 249% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 5907 mg | 257% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 19.3 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1125 mg | 87% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2534 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
