keto taco bell crunchwrap (Print Version)

A low-carb take on Crunchwrap Supreme with seasoned beef, cheddar, lettuce, and homemade keto tortillas.

# Ingredient List:

→ Keto Tortillas

01 - 1 1/4 cups almond flour
02 - 2 tablespoons coconut flour
03 - 1/2 teaspoon xanthan gum
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 2 large eggs
07 - 1 tablespoon olive oil
08 - 2 to 3 tablespoons water as needed

→ Beef Filling

09 - 1 pound ground beef
10 - 1 tablespoon olive oil
11 - 2 teaspoons chili powder
12 - 1 teaspoon cumin
13 - 1 teaspoon paprika
14 - 1/2 teaspoon garlic powder
15 - 1/2 teaspoon onion powder
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 1/4 cup water

→ Assembly

19 - 1 cup shredded cheddar cheese
20 - 1 cup shredded lettuce
21 - 1/2 cup diced tomatoes
22 - 1/4 cup sour cream
23 - 1/2 cup crushed pork rinds
24 - 1/4 cup sliced jalapeños optional

# How to Make:

01 - Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in a mixing bowl. Add eggs and olive oil, mixing until dough forms. Gradually incorporate water one tablespoon at a time until achieving a soft, non-sticky consistency.
02 - Divide dough into 4 equal portions and form into balls. Place each ball between parchment paper sheets and roll into a thin, large circle. Heat a nonstick skillet over medium heat and cook each tortilla 1 to 2 minutes per side until lightly golden. Set aside.
03 - Heat olive oil in a skillet over medium heat. Add ground beef and cook until completely browned, approximately 5 to 7 minutes, stirring occasionally.
04 - Drain excess fat from the browned beef. Add chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and water. Simmer for 2 to 3 minutes until aromatic and sauce develops.
05 - Lay a tortilla flat. Layer in center: one-quarter of beef mixture, one-quarter cup cheddar cheese, crushed pork rinds, lettuce, tomatoes, sour cream, and jalapeños if desired.
06 - Fold tortilla edges toward center creating pleats to form a hexagon shape, completely enclosing the filling. Handle carefully to maintain structural integrity.
07 - Place crunchwrap seam-side down on a hot skillet or panini press. Cook 2 to 3 minutes per side until golden and crispy. Repeat with remaining tortillas and filling.
08 - Slice crunchwraps in half and serve immediately while hot.

# Expert Advice:

01 -
  • You get that exact fast-food satisfaction without the guilt or carb crash that follows.
  • The pork rinds instead of a tortilla shell give you a textural surprise that feels like cheating on your diet.
  • It comes together in 40 minutes, which means you can have dinner ready before the craving even fully sets in.
02 -
  • Don't skip the weight measurement for your flours because almond flour especially gets packed differently in every cup you scoop, and that ruins the texture completely.
  • Your tortilla dough needs to rest about ten minutes after mixing, which I discovered the hard way when my first batch shredded apart during rolling.
  • The water content is intentional vagueness because humidity in your kitchen matters, so add gradually and trust the feel over the amount.
03 -
  • Make your tortillas the day before if you're meal-prepping, and store them in a sealed container with a paper towel to keep them from sticking together.
  • Brown ground beef in larger batches and freeze the seasoned filling so assembly becomes the only step when you're hungry and impatient.
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