Rich, spicy, cheesy, and low-carb—this keto wrap tastes like a jalapeño popper stuffed with juicy steak.
Serves: 4
Prep Time: 15 minutes
Cook Time: 10–15 minutes
Ingredients
Steak Filling
- 1 lb (450 g) flank steak, thinly sliced
- 1 tbsp olive oil or butter
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt & black pepper to taste
Creamy Jalapeño Cheese Sauce
- 4 oz (115 g) cream cheese, softened
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 2–3 jalapeños, finely chopped (remove seeds for less heat)
- 2 tbsp heavy cream
- 1 clove garlic, minced
- Salt to taste
Wraps
- 4 keto tortillas (almond flour or low-carb wraps)
- Optional: extra jalapeño slices for topping
- Optional: chopped cilantro
Instructions
- Cook the steak
- Heat olive oil in a cast-iron skillet over medium-high heat.
- Season steak with garlic powder, paprika, salt, and pepper.
- Sear for 3–5 minutes until browned and tender. Remove and set aside.
- Make the creamy jalapeño sauce
- In the same skillet, lower heat to medium.
- Add cream cheese and heavy cream, stirring until smooth.
- Mix in cheddar, mozzarella, jalapeños, and garlic.
- Stir until melted and creamy.
- Combine
- Return steak to the skillet and coat in the sauce.
- Assemble wraps
- Warm keto tortillas slightly.
- Spoon steak and jalapeño cheese mixture into each wrap.
- Add extra jalapeños if desired.
- Optional crisping step
- Fold wraps and sear in a hot skillet for 1–2 minutes per side until golden.
Approximate Nutrition (per wrap)
- Calories: 350–450
- Protein: 28–35 g
- Net carbs: 4–7 g
- Fat: 25–30 g
Tips
- Use ribeye for richer flavor or sirloin for leaner macros.
- Add crispy bacon bits for extra “jalapeño popper” style.
- For extra heat, include a dash of hot sauce in the cheese sauce.