# 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
# How To Make It:
01 - Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in a mixing bowl. Add eggs and olive oil, mixing until dough forms. Gradually add water one tablespoon at a time until soft but not sticky dough forms. Divide dough into 4 equal balls.
02 - Place each dough ball between two sheets of parchment paper. Roll into a thin, large circle. Heat nonstick skillet over medium heat. Cook each tortilla 1 to 2 minutes per side until lightly golden. Transfer to cooling rack.
03 - Heat olive oil in skillet over medium heat. Add ground beef and cook 5 to 7 minutes until browned, breaking apart with spatula. Drain excess fat. Add chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and water. Simmer 2 to 3 minutes until fragrant and saucy.
04 - Lay tortilla flat. Layer one quarter of beef mixture, 1/4 cup cheddar cheese, crushed pork rinds, lettuce, tomatoes, sour cream, and jalapeños in center. Fold tortilla edges toward center creating pleats to form hexagon shape, fully 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.
