Description
This Keto Taco Bell Copycat Crunchwrap delivers all the flavors and textures of the classic fast-food favorite, adapted to fit a low-carb keto diet by using almond and coconut flour tortillas and crushed pork rinds for that signature crunch. It features seasoned ground beef, melted cheddar, fresh veggies, and a creamy sour cream layer, all wrapped in a crispy, golden keto tortilla for a satisfying and delicious meal.
Ingredients
Scale
Keto Tortillas
- 1 1/4 cups almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 tablespoon olive oil
- 2 to 3 tablespoons water, as needed
Beef Filling
- 1 pound ground beef
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
Assembly & Toppings
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sour cream
- 1/2 cup crushed pork rinds
- 1/4 cup sliced jalapeños (optional)
Instructions
- Prepare Keto Tortilla Dough: In a mixing bowl, combine the almond flour, coconut flour, xanthan gum, baking powder, and salt. Add the eggs and olive oil, mixing thoroughly until a dough forms. Gradually add water, one tablespoon at a time, until the dough reaches a soft but not sticky consistency.
- Shape and Cook Tortillas: Divide the dough into 4 equal balls. Place each ball between two sheets of parchment paper and roll out into thin, large circles. Heat a nonstick skillet over medium heat and cook each tortilla for 1 to 2 minutes on each side until lightly golden. Set aside to cool.
- Prepare Seasoned Beef Filling: Heat olive oil in a skillet over medium heat. Add the ground beef and cook for 5 to 7 minutes until browned. Drain excess fat. Stir in chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and water. Continue cooking for 2 to 3 minutes until the seasoning is fragrant and the sauce evenly coats the beef.
- Assemble Crunchwraps: Lay one cooked keto tortilla flat on a clean surface. In the center, layer one quarter of the beef mixture, one quarter cup of shredded cheddar cheese, crushed pork rinds, shredded lettuce, diced tomatoes, sour cream, and jalapeños if using. Fold the edges of the tortilla toward the center, creating pleats to form a hexagon shape that fully encloses the filling.
- Cook and Finish Crunchwraps: Heat a skillet or panini press. Place the assembled crunchwrap seam-side down and cook for 2 to 3 minutes per side until the tortilla is golden and crispy. Slice in half and serve immediately while hot.
Notes
- For softer tortillas, do not roll the dough too thin.
- Crushed pork rinds add crunch but can be substituted with crushed keto-friendly chips if desired.
- Adjust spices according to your heat preference.
- Use a panini press for quicker, evenly crisped crunchwraps, or a skillet as an alternative.
- Leftover crunchwraps can be stored tightly wrapped and reheated in a skillet to regain crispiness.
