Homemade Keto Crunchwrap Supreme:
I must admit that I have had a few Taco Bell crunchwraps in my life. Though I have never been the biggest fast food eater, I did have my moments of weakness. Most of those moments happened after a late night out in college, stories for another time…
Though I am sure many can relate to eating their fair share of taco bell, I think we can all agree that it is definitely not quality food. I recently saw someone share a gluten free crunchwrap recipe on Instagram (I love and hate this person for putting this craving into my head), and figured a keto and low carb version would go so well with my Low Carb Blackberry & Jalapeno Margarita. Fun fact, it did.
I opted to make this entire crunchwrap from scratch using my Keto Tortilla recipe. I’ve made smaller, individual wraps and one larger wrap (recipe and pictures are of this version) for sharing. Both work well, so just pick and choose your poison because either way you’ll probably be as obsessed with these as me. Find the full recipe below and read on for all the tricks and tips!
- Food Processor
- Parchment Paper
- Rolling Pin
- Small pot & pan
The Tortilla Wrap
Believe it or not my friends, this recipe is actually really simple. You could definitely opt to use a premade low carb tortilla, but I love my Keto Tortilla recipe and felt compelled to make this all from scratch (it’s also much lower in carbs than a lot of store bought versions and gluten free too).
The trick to making this recipe work using my tortilla recipe, is to actually not pre cook the tortillas ahead of time. The raw dough wraps better around all the filling ingredients and then gets dropped right into a hot pan.
For this recipe, I decided to make one larger keto crunchwrap to share as an appetizer, but I also did test it out by making four smaller ones that worked quite well too (the serving size was still very very good). Check out the whole post on my Keto Tortilla recipe (these are definitely legit my friends and are a staple in my house) for more details on making the dough!
Once the dough was made (takes about 3 minutes top). I rolled it out into a large 12″ circle between two pieces of parchment. My first tip for this recipe is to peel the top layer of parchment off, then flip the dough over and peel it off the bottom (it still rests on the parchment during assembly but makes it so much easier to wrap and transfer to the pan). Then all you need to do is add your layers and wrap it up!
The “Supreme” Layers
The filling is a seven layers of deliciousness made up of keto nacho cheese sauce, homemade taco meat, a crispy cheese shell (for the crunch), sour cream, lettuce, tomato, and a little more cheddar cheese. Prep all your layers prior to assembly and be sure to allow the taco meat to cool a bit before adding to the raw tortilla dough.
For the keto nacho cheese sauce, I simple added some half and half, a little xanthan gum, paprika, cumin and fresh grated cheddar to a pot. The trick to any good cheese sauce is to only ever use fresh grated cheese (it doesn’t get grainy or separate like pre shredded cheese does), and to slowly add the cheese in and whisk until melted.
Line everything up for assembly! Keep the diameter of your filling within a 6″ circle. This ensures the dough can be completely wrapped around the filling. Layer a few tablespoons of the nacho cheese sauce, a thin layer of the cooked and cooled taco meat, and then the cheese shell. Top with a little sour cream, shredded lettuce, and finally some diced tomatoes and the remaining shredded cheese.
To wrap the dough, carefully pull the dough up and bring the edges all towards the center, working in a clockwise fashion. The dough will slightly overlap as you wrap it. As long as it hits the center of the filling and encloses everything in, you’re good!
Heat a frying pan to medium heat and lightly oil the pan with avocado oil. Definitely make sure the pan is hot before cooking. Otherwise, slowly heating the dough makes it too tender and you risk it breaking open.
Allow it to cook for a few minutes, top side down first. The tortilla should brown slightly and get crispy. Carefully flip it in the pan and finish cooking the other side. Remove from the heat and serve with extra sour cream or guacamole too!
I hope you dig this crazy recreation as much as me. This isn’t my typical recipe, but I cook where the cravings take me! As long as they didn’t actually take me to taco bell, I’ll happily settle with this delicious ketofied version any day.
- Keto Tortilla Dough
- 1/2 cup Taco Meat (cook and season your ground beef to your liking)
- 1 cup Fresh Grated cheddar Cheese
- 1/4 cup Half & Half
- 1/4 tsp Cumin
- 1/4 tsp Paprika
- 1/2 tsp Salt
- 1/4 tsp. Xanthan Gum
- 1/4 cup Shredded Lettuce
- 2 Tbsp Diced Tomatoes
- 2 tbsp. Sour Cream
- 1 tsp Avocado Oil
- Prep your taco meat, shredded lettuce, diced tomatoes, and grate the cheese.
- Preheat the oven to 375 F and add 1/4 cup of grated cheese into a 5" circle on parchment paper (for the cheese shell layer). Bake for about 6-7 minutes or until the cheese is crispy around the edges and bubbles in the middle. Remove from the oven and let it cool and set until crispy.
- To make the keto nacho cheese sauce, in a small saucepan heat the half and half to medium heat and add in the xanthan gum and other seasonings. Whisk it in. Slowly whisk in about 1/2 cup or so of the grated cheddar cheese. Allow it to melt before adding more. Remove it from the heat and set it aside.
- Make the keto tortilla dough. Roll it out into one large tortilla (about 12") between two sheets of parchment paper. Carefully peel the tortilla of the parchment paper (it gets pressed down a bit from rolling and lifting it off before filling makes it easier to assemble and transfer after filling).
- To make your layers, add a few tbsp of the nacho cheese sauce to the center (about a 6" circle). You may have extra sauce that you can use for dipping. Next, add a thin layer of the taco meat, then the cheese shell. Carefully spread on a few tbsp of sour cream, then the shredded lettuce and tomatoes. Add the remaining shredded cheddar and seal.
- To seal the wrap. Work clockwise starting at the top and carefully fold the dough edges to the center, working your way around the center. If the edges overlap slightly this is ok!
- Preheat a frying pan to medium heat (do not put the wrap into a cold pan). Add the avocado oil and swirl it in the pan. Add the wrap (front side down first) to the pan and let it cook for a few minutes until the dough is set and starts to brown. Carefully flip it and cook the other side for a few more minutes.
- Remove from the heat and cut it into 4 large pieces and serve!
Amount Per Serving: Calories: 424 Total Fat: 36 gg Saturated Fat: 10gg Trans Fat: 0gg Cholesterol: 93 mgmg Sodium: 251 mgmg Carbohydrates: 8g g Fiber: 4gg Sugar: 2gg Protein: 19gg