Keto Taco Bell Crunchwrap Supreme (Print Version)

A low-carb twist on the classic Crunchwrap featuring seasoned beef, cheese, and fresh veggies wrapped in a crispy keto tortilla.

# 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 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

# Cooking Steps:

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 soft but non-sticky consistency. Divide dough into 4 equal balls. Place each ball between two sheets of parchment paper and roll into a thin large circle.
02 - Heat a nonstick skillet over medium heat. Cook each tortilla for 1 to 2 minutes per side until lightly golden. Transfer to a plate and set aside.
03 - Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, approximately 5 to 7 minutes. Drain excess fat. Add chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and water. Simmer for 2 to 3 minutes until fragrant with sauce-like consistency.
04 - Lay a tortilla flat on a clean surface. In the center, layer 1/4 of the beef mixture, 1/4 cup cheddar cheese, a layer 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 hexagon shape while fully enclosing the filling.
05 - 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. Slice in half and serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like the real Crunchwrap you remember, which means you can stop feeling like keto took away your favorite foods.
  • The homemade tortillas are actually easier than you'd think, and they stay flexible enough to fold without cracking.
  • You'll have crispy, melty, savory layers that hit every texture craving at once.
02 -
  • If your tortilla dough is too wet, your cooked tortillas will be chewy instead of slightly crispy on the edges—add water one tablespoon at a time and stop as soon as the dough holds together.
  • The crushed pork rinds are what differentiate this from a regular taco—they add the signature crunch, but they only stay crispy if you eat it right away, so don't make these hours in advance.
  • Folding into a hexagon is easier than it sounds; just imagine bringing each edge toward the center like you're closing a little present.
03 -
  • If your tortillas crack when you pick them up, they cooked too long; next time reduce the heat slightly and cook for just under a minute per side.
  • The pork rinds make all the difference, but if you can't find them, try crushed pork belly chips or even crushed fried chicken skin in a pinch.
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