Keto Crunchwrap Copycat Delight (Printable Version)

A keto-friendly crunchwrap with seasoned beef, cheddar, lettuce, and pork rind crunch inside homemade almond flour tortillas.

# What You'll 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

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

# Directions:

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 incorporate water one tablespoon at a time until dough reaches soft consistency without stickiness. Divide dough into 4 equal portions and shape into balls. Place each ball between two sheets of parchment paper and roll into thin circles approximately 8 inches in diameter. Heat nonstick skillet over medium heat and cook each tortilla for 1 to 2 minutes per side until lightly golden. Transfer to cooling rack.
02 - Heat olive oil in skillet over medium heat. Add ground beef and cook, breaking apart with spoon, until browned approximately 5 to 7 minutes. Drain excess fat from pan. Add chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Pour water into mixture and simmer for 2 to 3 minutes until sauce thickens and flavors become aromatic.
03 - Lay one tortilla flat on work surface. Layer ingredients in center: one-quarter of beef mixture, 1/4 cup cheddar cheese, crushed pork rinds, lettuce, diced tomatoes, 1 tablespoon sour cream, and jalapeños if desired. Fold tortilla edges toward center creating pleated hexagon shape that fully encloses filling. Transfer seam-side down to hot skillet or panini press and cook for 2 to 3 minutes per side until golden and crispy exterior forms.
04 - Remove crunchwrap from skillet and place on cutting board. Slice diagonally in half and transfer to serving plate. Serve immediately while warm.

# Expert Hints:

01 -
  • You get that exact Taco Bell flavor without the guilt or the carb crash that follows.
  • Making it at home means you control every layer and can pile on as much cheese and crunch as you want.
  • The whole thing comes together in about 40 minutes, which is faster than a drive-thru trip if you're organized.
02 -
  • If your tortilla dough is too dry, it will crack when you fold it; if it's too wet, it won't crisp properly in the pan—the sweet spot is soft but just barely sticky to the touch.
  • Don't skip the step of letting the assembled crunchwrap sit for one minute before cooking; it helps everything bind slightly so the filling doesn't shift around.
03 -
  • Press your cooked tortillas gently between two warm plates for 30 seconds right after cooking so they set into a shape that's easier to fill and fold.
  • If your pork rinds are large, pulse them in a food processor for 10 seconds so they're crushed into varied sizes and distribute evenly throughout the wrap.
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