Keto Taco Bell Copycat Crunchwrap (Printable)

Low-carb Crunchwrap Supreme featuring seasoned ground beef, cheddar cheese, fresh vegetables in a homemade almond flour tortilla.

# What You Need:

→ 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 ground 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 and Toppings

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 It:

01 - In a mixing bowl, combine almond flour, coconut flour, xanthan gum, baking powder, and salt. Add eggs and olive oil, mixing until dough forms. Gradually add water one tablespoon at a time until dough reaches a soft but non-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. 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 fully browned, approximately 5 to 7 minutes. Drain excess fat from the pan.
04 - Add chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and water to the browned beef. Simmer for 2 to 3 minutes until the mixture becomes fragrant and develops a saucy consistency.
05 - Lay a tortilla flat on a clean surface. In the center, layer one quarter of the beef mixture, followed by 1/4 cup shredded cheddar cheese, crushed pork rinds, shredded lettuce, diced tomatoes, sour cream, and jalapeños if desired.
06 - Fold the edges of the tortilla toward the center in a pleating motion, fully enclosing the filling and creating a hexagon shape. Ensure the seams are firmly pressed together.
07 - Place the crunchwrap seam-side down on a hot skillet or panini press. Cook for 2 to 3 minutes per side until golden brown and crispy exterior forms.
08 - Transfer crunchwrap to a cutting board and slice diagonally in half. Serve immediately while warm.

# Expert Advice:

01 -
  • It tastes shockingly close to the original, with that signature crunch that makes your jaw happy.
  • You can make it in less than an hour once you get the hang of the tortilla-folding part.
  • It's a complete meal in one hand-held package, perfect for when you need to eat fast without sacrificing flavor or your macros.
02 -
  • Your first tortilla will probably be imperfect and that's completely normal; they get easier after one or two attempts, and even the imperfect ones taste delicious.
  • If your dough feels too sticky after mixing, don't panic and add water; wait five minutes because the coconut flour keeps absorbing moisture as it sits.
  • The pork rinds must be crushed fine enough that they don't poke holes in your tortilla but coarse enough that you still get that satisfying crunch factor.
03 -
  • Make your tortillas fresh the day you plan to use them because storing them softens them up, and you lose that crucial crispiness when you pan-fry the final crunchwrap.
  • Add a thin slice of extra cheddar directly to your skillet before placing the wrapped crunchwrap down, then slip the crunchwrap on top so the cheese creates a crispy fried layer underneath.
  • Use a panini press if you have one because it cooks both sides evenly and creates restaurant-quality presentation without any fuss.
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