Keto Taco Bell Crunchwrap

# 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 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 - Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in a mixing bowl. Add eggs and olive oil, mixing until a dough forms. Gradually add water one tablespoon at a time until the dough reaches a soft but not sticky consistency. Divide dough into 4 equal portions and shape into 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 plate and set aside.

02 - Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, approximately 5 to 7 minutes, breaking it into small pieces as it cooks. Drain excess fat from the skillet. Stir in chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and water. Cook for 2 to 3 minutes until fragrant and the sauce thickens slightly.

03 - Lay a prepared tortilla flat on a clean work surface. In the center, layer one-quarter of the beef mixture, 1/4 cup cheddar cheese, a handful of crushed pork rinds, lettuce, tomatoes, sour cream, and jalapeños if desired. Fold the edges of the tortilla toward the center, creating pleats to form a hexagonal shape that fully encloses the filling. Carefully place the crunchwrap seam-side down on a hot skillet or panini press. Cook for 2 to 3 minutes per side until golden and crispy.

04 - Slice each crunchwrap in half and serve immediately while hot. Accompany with keto salsa or guacamole if desired.

# Expert tips:

01 -

It tastes like the real thing, which somehow feels like cheating on your diet in the best way possible.
You can make it in about 40 minutes, meaning that late-night craving becomes reality before your willpower runs out.
Pork rinds add this audible crunch that makes every bite feel indulgent and intentional.

02 -

Tortillas will crack if they're too cold, so use them while they're still warm and pliable, or you'll spend 20 minutes frustrated and questioning your life choices.
The pork rinds need to be crushed but not pulverized into dust—you want texture you can actually hear and feel, not a fine powder that disappears.
If your wrap starts leaking filling as you cook it, the seam wasn't sealed properly; next time press harder when you fold and make sure the edges overlap.

03 -