Keto Taco Bell Copycat Crunchwrap (Printable)

Homemade low-carb Crunchwraps featuring almond flour tortillas, seasoned beef, cheese, and fresh toppings.

# 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

# 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 add water one tablespoon at a time until dough reaches soft but not sticky consistency.
02 - Divide dough into 4 equal balls. Place each ball between parchment paper sheets and roll into thin, large circles. Heat nonstick skillet over medium heat and cook each tortilla 1 to 2 minutes per side until lightly golden. Set aside to cool.
03 - Heat olive oil in skillet over medium heat. Add ground beef and cook 5 to 7 minutes until browned. Drain excess fat, then add chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and water. Cook 2 to 3 minutes until fragrant and sauce coats beef.
04 - Lay one tortilla flat. Layer center with one quarter of beef mixture, one quarter cup cheddar cheese, crushed pork rinds, lettuce, tomatoes, sour cream, and jalapeños if desired. Fold tortilla edges toward center creating pleats to form hexagon shape with fully enclosed filling.
05 - Place crunchwrap seam-side down on preheated skillet or panini press. Cook 2 to 3 minutes per side until golden and crispy. Slice in half and serve immediately while hot.

# Expert Advice:

01 -
  • You get that genuine Crunchwrap satisfaction without the carb crash or guilt that follows.
  • Making your own tortillas means you control every ingredient, and honestly, they taste fresher than store-bought versions.
  • The pork rind crunch is the secret weapon that makes people forget this is keto-friendly.
  • It comes together faster than driving to the restaurant, which is its own kind of victory.
02 -
  • Your keto tortilla dough needs rest—I learned this the hard way when my first batch tore apart because the batter was too warm; letting it cool for five minutes makes folding infinitely easier.
  • The water ratio in the tortilla dough is personal to your flour brand; start with two tablespoons and add drops until you reach the right consistency, because too much water ruins everything.
  • Draining the beef thoroughly before adding spices prevents the filling from being greasy and sliding around inside the tortilla during cooking.
03 -
  • Make your keto tortillas in bulk and freeze them between parchment sheets—they thaw in minutes and you'll always have wraps ready for spontaneous Crunchwrap cravings.
  • A panini press creates more even browning and crispy edges than a skillet, and it applies pressure that seals the pleats together beautifully.
  • Toast your pork rinds in a dry skillet for thirty seconds before crushing them, and they'll have even more crunch and slightly deeper flavor.
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