For the Cheese Sauce

4 tbsp unsalted butter

8 oz cream cheese, softened

1/2 cup chicken broth

8 oz shredded cheddar cheese

1/2 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

1/4 tsp sea salt

For the Crunchwrap Assembly

1/4 cup avocado oil (for frying)

6 La Banderita Carb Counter Street Taco tortillas

12 La Banderita Carb Counter Soft Taco tortillas

6 tbsp sour cream

1/2 cup shredded green leaf lettuce

3 medium Roma tomatoes, chopped and seeded

1/2 cup shredded cheddar cheese

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1. Make the Cheese Sauce

Melt butter and cream cheese in a medium saucepan over low heat.
Slowly whisk in chicken broth until smooth.
Add shredded cheddar and onion powder. Whisk until fully combined and creamy. Keep warm.

2. Prepare the Taco Meat

Heat avocado oil in a large skillet over medium-high heat.
Brown the ground beef for 8–10 minutes, breaking it into small pieces.
Drain all but 2 tbsp of fat. Add paprika, cumin, chili powder, garlic powder, and sea salt. Stir 1 minute until fragrant. Set aside.

3. Fry the Street Taco Tortillas

4. Assemble the Crunchwraps

On a Soft Taco tortilla, layer:
- 1/6 of taco meat
- 1/6 cheese sauce
- 1 fried Street Taco tortilla
- 1 tbsp sour cream
- 1/6 lettuce
- 1/6 chopped tomatoes
- 1/6 shredded cheddar cheese
- 1 Soft Street Taco tortilla (not fried)
Fold the edges inward to form the signature shape.
Fry each crunchwrap, folded side down first, until golden brown on both sides. Repeat for remaining five.

Each crunchwrap uses one Soft Taco tortilla and two Street Taco tortillas. Make sure to have enough on hand.
Net carbs may vary depending on ingredients—calculate with your preferred tool.
Erythritol and monk fruit are considered negligible in carb count and are not included.
Perfect for meal prep, weekend indulgence, or anytime you crave a low-carb Taco Bell-style treat.