I have a guilty pleasure… and it’s called Taco Bell. However, there is literally nothing on the menu that fits into a keto/low carb diet. To be completely honest, everything at Taco Bell tastes the same. The same fillings are just mushed into different eating vessels such as the hard taco and soft taco, but man for some reason it is just so downright satisfying. While this gal would love to binge on everything on the menu, my waistline disagrees. My favorite of all the things is the delicious crunchwrap supreme, for some reason adding more carbs into a taco and throwing it into a pan just makes me scream YASSS!
I was laying in bed the other night dreaming about Taco Bell and all the things I can’t eat and I had this idea come to my head. LOW CARB CRUNCHWRAP SUPREME, but how would I accomplish the crunchy center in the middle AND keep the carbs low. All of a sudden it came to me, crunchy crispy cheese!!! The next morning I went straight to the store to grab the ingredients and give it a test run. After I got the seal of approval from the very picky boyfriend, I knew I was onto something.
Making a crunchwrap is relatively simple, you just throw a few ingredients in a tortilla and then fry it up in a pan. The two main parts to keeping this low carb crunchwrap well, low carb, is using a tortilla low in carbs and substituting the tostada shell for crispy cheese. There are two methods to crisping up the cheese and neither are wrong.
- Place a small mound of cheese on a piece of parchment paper and place in the microwave. Microwave for about 1 minute or until cheese is crispy. Set aside and let cool.
- Place a small mound of cheese into a hot skillet and fry it until it becomes crisp.
Once you have your low carb tortillas and your crispy cheese, here is how you assemble these bad boys:
- Lay out tortilla
- Add a few tablespoons taco seasoned ground beef
- Pour nacho cheese on top of ground beef
- Place your crispy cheese circle next, feel free to trim the edges to make it fit right!
- Slather sour cream on top of the cheese circle
- Add shredded lettuce
- Add diced tomatoes
- Cut a piece of another tortilla and place it on top
- Slowly fold the edges of the crunchwrap into the center
And BOOM you have assembled the crunchwrap!
These are a great treat to have without eating wayyy too many calories for the day! I hope you enjoy this delicious recipe!
- 1 lb Ground Beef
- 1 packet Taco Seasoning
- 1 container Queso or Nacho Cheese
- 8 Low Carb Tortillas
- 2 cups Shredded Cheddar
- 1 cup Sour Cream
- 3 cups Shredded Lettuce
- 1 Diced Tomato
Place a mound of cheese (about 1/2 a serving) onto a piece of parchment paper. Place in microwave for 1 minute or until cheese is crispy. Set aside and let cool.
In a skillet cook ground beef, drain and add taco seasoning as directed on the package.
In a small microwave-safe bowl, heat up the queso.
Lay one low carb tortilla on flat surface. Add a few tablespoons of taco seasoned ground beef onto the center of the tortilla. Drizzle queso over the top of ground beef. Add crispy cheese circle over top of ground beef. Add a thin layer of sour cream over crispy cheese. Add shredded lettuce and diced tomato.
Cut a piece of a second flour tortilla and place on top of the toppings. Slowly work your way around the tortilla by folding the edges of the tortilla over the filling. You want the edges tucked over all of the fillings with nothing spilling out.
Heat a nonstick skillet to a medium heat. Spray skillet with cooking spray and place the crunchwrap on the skillet, seam side down. After 3-4 minutes the crunchwrap should become golden. Carefully flip to the other side and cook until golden. Remove from heat as soon as both sides are a nice golden brown.
Repeat the process with the remaining crunchwrap ingredients and serve immediately.