Keto Taco Bell Copycat Crunchwrap (Printer View)

Crispy folded tortilla with seasoned beef, cheese, lettuce, and pork rind crunch.

# Components:

→ 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

# Method:

01 - In a mixing bowl, combine almond flour, coconut flour, xanthan gum, baking powder, and salt. Add eggs and olive oil, mixing until a dough forms. Add water one tablespoon at a time until the dough reaches a soft but not sticky consistency.
02 - Divide dough into 4 equal balls. Place each ball between two sheets of parchment paper and roll into a thin, large circle approximately 8 inches in diameter. Heat a nonstick skillet over medium heat and cook each tortilla for 1 to 2 minutes per side until lightly golden. Transfer to a cooling rack.
03 - Heat olive oil in a skillet over medium heat. Add ground beef and cook until completely browned, approximately 5 to 7 minutes, breaking apart with a spoon. Drain excess fat from the skillet.
04 - Add chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and water to the browned beef. Stir well and cook for 2 to 3 minutes until fragrant and the mixture reaches a sauce-like consistency.
05 - Lay a cooked tortilla flat on a work surface. In the center, layer one-quarter of the beef mixture, one-quarter cup cheddar cheese, a layer of crushed pork rinds, shredded lettuce, diced tomatoes, sour cream, and jalapeños if desired.
06 - Fold the edges of the tortilla toward the center, creating pleats to form a hexagon shape that fully encloses the filling. Ensure the seams are sealed by pressing gently.
07 - Place the folded crunchwrap seam-side down on a hot nonstick skillet or panini press. Cook for 2 to 3 minutes per side until golden brown and crispy. Repeat with remaining 3 crunchwraps.
08 - Transfer crunchwraps to a cutting board and slice diagonally in half. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like a genuine Taco Bell indulgence while keeping you in ketosis and staying under 5 net carbs per serving.
  • The homemade tortillas are soft and pliable, nothing like those rubbery store-bought attempts I used to buy.
  • You get that satisfying crunch from pork rinds that actually holds up through cooking, unlike regular breadcrumbs.
02 -
  • Your tortilla dough is finicky about moisture—too dry and it won't come together, too wet and it falls apart when you fold it, so add that water slowly and trust your instincts.
  • Pork rinds lose their crunch if they sit in the assembled wrap too long before cooking, so don't prep these ahead of time; assemble and cook immediately.
03 -
  • Cook your crunchwrap in a preheated cast iron skillet instead of nonstick for an even crispier exterior and better heat retention.
  • If your tortillas tear while rolling, just patch them with a small piece of dough and press gently—nobody will know once they're folded and cooked.
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