Missing Taco Bell? This Keto Crunchwrap Supreme is a Must Try!

1

To make the cheese crisps:

Preheat oven to 400 degrees. Bake the cheese crisps while you cook the ground beef and make the cheese sauce. Line a baking sheet with parchment paper.

Using a 1/4 cup measuring cup, make 6 piles of shredded cheddar cheese on the baking sheet. Flatten the shredded cheddar cheese into rounds that are about 3 to 4 inches across.

Bake for 8 to 10 minutes, until the cheese has just started to brown and is bubbly. Remove from the oven and let cool. The cheese will harden as it cools.

2

For the taco meat:

Heat ground beef in a medium skillet over medium heat. Add the taco seasoning and cook until browned. Break up the ground beef as needed. Set aside once cooked.

3

For the cheese sauce:

While the ground beef is cooking, start the cheese sauce. In a medium saucepan over medium-low heat, melt the butter and cream cheese together. Once melted, add the heavy whipping cream and stir to combine.

Heat the mixture for a few minutes and then add in the shredded cheddar cheese. Stir to melt in the cheese. Reduce heat to low and stir occasionally to prevent any sticking or burning. Keep sauce warm until ready to use.

4

To assemble the keto Crunchwrap Supreme:

Lay the keto tortilla on the countertop. Place a 1/4 cup of taco meat in the center of the tortilla. Sprinkle with 2 tablespoons shredded Mexican cheese blend.

Cover the meat and cheese with a cheese crisp.

Place 2 tablespoons of shredded lettuce on the cheese crisp. Add 1 tablespoon chopped tomato. Drizzle with 2 tablespoons cheese sauce.

5

To fold the keto crunchwrap:

Heat a large skillet over medium heat. Grease if not using a nonstick skillet. Take a second keto tortilla, tear off a piece into a circle about the size of the cheese crisp and place it on top of the filling ingredients. My Hip teammate Jenna used a 4-inch bowl as a guide by flipping it over onto the tortilla and holding it in place as she tore the tortilla around it.

Starting with one side, fold the tortilla that's on the bottom over the top of the torn tortilla circle piece. Then fold the next side of the bottom tortilla up over the top of the torn piece. Tuck in the part where the tortilla folds over itself. You'll end up folding over 5 to 6 sides of the bottom tortilla.

6

Once you have all the sides of the bottom tortilla folded over, you'll have to hold it together the best you can to place it in the skillet. Place the crunchwrap folded side down in the heated skillet. Heating the crunchwrap will seal the tortilla pieces together. You can assemble the remaining crunchwraps at this time and should be able to cook up to 3 at a time in a large skillet.

7

Cook for 3 to 4 minutes until golden and slightly crispy. Flip over to heat the other side for another 3 to 4 minutes. Let cool for a minute or two and then serve with sour cream if desired. Enjoy!