Keto Taco Bell Copycat Crunchwrap (Printer View)

Crispy folded low-carb wraps loaded with seasoned beef, cheese, and fresh toppings.

# 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

# Method:

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.
02 - Divide dough into four equal portions. Place each between parchment sheets and roll into thin circles. Heat nonstick skillet over medium heat and cook each tortilla 1 to 2 minutes per side until lightly golden. Transfer to cooling surface.
03 - Heat olive oil in skillet over medium heat. Add ground beef and cook until browned, approximately 5 to 7 minutes. Drain excess fat. Stir in chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and water. Simmer 2 to 3 minutes until aromatic and sauce coats meat.
04 - Lay tortilla flat and layer in center: one-quarter 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, completely enclosing filling.
05 - Place crunchwrap seam-side down on hot skillet or panini press. Cook 2 to 3 minutes per side until golden and crispy. Slice in half and serve immediately.

# Expert Advice:

01 -
  • You get all the Crunchwrap satisfaction without the guilt or the carb hangover that follows.
  • The homemade tortillas are shockingly better than store-bought once you nail the texture, and people genuinely won't believe they're keto.
  • It's legitimately fun to fold—something about creating that hexagon shape makes you feel like you're doing something special in the kitchen.
02 -
  • The xanthan gum is not optional drama; without it your tortilla will fall apart mid-fold and you'll have a filling disaster on your hands—trust the weird powder.
  • Don't skip the parchment paper step when rolling the tortillas; it's the only thing standing between you and almond flour all over your countertop.
  • The filling needs that water; it creates a light sauce that flavors everything and keeps it moist instead of dense.
03 -
  • Brown a thin slice of cheese in the pan first if you want an extra crispy, lacy cheese layer on the bottom—it's a chaos-neutral addition that sometimes happens and is always welcome.
  • Serve immediately while everything is still hot and the tortilla shell hasn't had time to soften; that crunch is temporary and precious.
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