For the Cheese Sauce:

4 tbsp unsalted butter

8 oz cream cheese, softened

½ cup chicken broth

8 oz cheddar cheese, shredded

½ tsp onion powder

For the Taco Meat:

2 tbsp avocado oil

1 lb ground beef

2 tsp paprika

2 tsp cumin

2 tsp chili powder

1 tsp garlic powder

¼ tsp sea salt

For the Crunchwraps:

¼ cup avocado oil

6 La Banderita Carb Counter Street Taco tortillas

12 La Banderita Carb Counter Soft Taco tortillas

6 tbsp sour cream

½ cup shredded green leaf lettuce

3 medium Roma tomatoes, seeded and chopped

½ cup shredded cheddar cheese

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Cheese Sauce:

Melt butter and cream cheese in a medium saucepan over low heat.
Whisk in chicken broth until smooth.
Add shredded cheddar and onion powder, whisking until fully combined. Set aside.

Taco Meat:

Heat avocado oil in a large skillet over medium-high heat.
Brown ground beef, about 10 minutes. Drain all but 2 tbsp fat.
Add paprika, cumin, chili powder, garlic powder, and salt. Stir 1 minute until fragrant. Set aside.

Crunchwrap Assembly:

Heat avocado oil in a skillet to cover the bottom. Fry street taco tortillas until golden brown.
Layer one soft taco tortilla with:
- 1/6 taco meat
- 1/6 cheese sauce
- 1 fried street taco tortilla
- 1 tbsp sour cream
- 1/6 lettuce
- 1/6 tomatoes
- 1/6 shredded cheddar
- 1 unfried street taco tortilla on top
Fold edges inward and fry each side until golden brown, starting with folded side down.
Repeat for remaining five crunchwraps. Serve hot.

Each crunchwrap uses one soft taco-sized tortilla and two street taco-sized tortillas. Stock up before you start.
Net carbs may vary depending on ingredient brands. Always calculate using your own ingredients for accuracy.
Nutritional info is an approximation; consult your doctor or dietitian for specific dietary guidance if needed.