Keto Crunchwrap Supreme

On the menu tonight is Keto Crunchwrap Supreme! Not only tastes better than the real thing but it is fun to make. Making this at home is going to change your world, if you are a Taco Bell fan!

For a “better than the original” recipe, Keto version of Taco Bell’s Crunchwrap Supreme made with cheese crisp in place of a tostada and a low-carb tortilla!

yield: 6 SERVINGS

prep time: 30 MINUTES

cook time: 10 MINUTES

total time: 40 MINUTES

INGREDIENTS

For the cheese crisps:

(freshly shredded) 1 1/2 cups shredded cheddar cheese

For the taco meat:

1 pound ground beef 80/20
2 tablespoons keto taco seasoning

For the cheese sauce:

2 tablespoons butter
4 tablespoons full-fat cream cheese
1 cup heavy whipping cream
(freshly shredded) 2 cups shredded cheddar cheese

For the Keto Crunchwrap Supreme:

8 keto tortillas
1 Roma tomato, diced
10 oz. bag shredded iceberg lettuce
3/4 cup shredded Mexican cheese blend
sour cream, optional for topping

DIRECTIONS

To make the cheese crisps:

Preheat oven to 400 degrees. While you make the cheese sauce and cook the ground beef, bake the cheese crisps. Line sheet(baking) with parchment paper.
Make SIX piles of shredded cheddar cheese using a 1/4 cup measuring cup on the baking sheet. Into rounds that are about 3 to 4 inches across, flatten the shredded cheddar cheese.
Until the cheese has just started to brown and is bubbly, bake for EIGHT to TEN mins. Take out from oven and let it cool. As it cools, the cheese will harden.

For the taco meat:

In a skillet(medium), heat ground beef over medium heat. Put taco seasoning and heat until it gets browned. As needed, break up the ground beef. Once cooked, set aside.

For the cheese sauce:

Start the cheese sauce, while the ground beef is cooking. Over medium-low heat, melt the butter and cream cheese together in a medium saucepan. Add the heavy whipping cream once melted, and stir to combine.
For a few minutes, heat the mixture and then add in the shredded cheddar cheese. Stir to melt in the cheese. Turn heat to low and to prevent any burning or sticking, stir occasionally. Until ready to use, keep sauce warm.

To assemble the keto Crunchwrap Supreme:

On the countertop, lay the keto tortilla. In the center of the tortilla, place a 1/4 cup of taco meat. Sprinkle with TWO tbsp. (shredded)Mexican cheese blend.
With a cheese crisp, cover the meat and cheese.
On the cheese crisp, place TWO tbsp. of shredded lettuce. Add ONE TBSP. chopped tomato. Drizzle with TWO tbsp. cheese sauce.

To fold the keto crunchwrap:

Over medium heat, heat a skillet(large). Grease(if not using a nonstick skillet). Tear off a piece of a second keto tortilla into a circle about the size of the cheese crisp and on top of the filling ingredients, place it.
Fold the tortilla, starting with one side that’s on the bottom over the top of the torn tortilla circle piece. Then Over the top of the torn piece, fold the next side of the bottom tortilla up. Where the tortilla folds over itself, tuck in the part. You’ll end up folding over FIVE to SIX sides of the bottom tortilla.
You’ll have to hold it together the best you can to place it in the skillet, once you have all the sides of the bottom tortilla folded over. In the heated skillet, place the crunchwrap folded side down. Seal the tortilla pieces together by heating the crunchwrap. At this time, you can assemble the remaining crunchwraps and should be able to cook up to 3 at a time in a skillet(large).
Until golden and slightly crispy, cook for 3 to 4 minutes. For another 3 to 4 minutes, flip over to heat the other side. For a minute or two, let cool, and then serve with sour cream. Enjoy!