Keto Crunchwrap
Published October 24, 2022 • Updated February 2, 2026
A Taco Bell favorite turned keto
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A copycat version from Taco Bell, this keto crunchwrap supreme tastes better than the original and way less carbs!
Crunchwrap Supremes are a tortilla pillow filled with seasoned ground beef, nacho cheese, sour cream, lettuce, more cheese with a corn tortilla inside the pillow that gives this Taco Bell favorite its iconic crunch that I love.
Between the flour tortilla, the corn tortilla and nacho cheese sauce, it’s not exactly low carb. Luckily, it’s easy to make your own crunch wrap using low-carb tortillas and a crunchy tostada shell. I make up a bunch of crunch wraps and keep them in the fridge to enjoy throughout the week!
How to make crunchwrap supreme
- Make keto tostada shells using almond flour, protein powder, xanthan gum, salt and water. Use a tortilla press to flatten them and fry in avocado oil until stiff and golden brown.
- Lay down a large tortilla.
- Add a few scoops of taco meat to the center.
- Top with melted nacho cheese sauce.
- Add the crunchy tostada shell on top.
- Spread on sour cream and top with lettuce, tomato and cheese.
- Top with a final soft tortilla that is the same size as the tostada hard shell.
- Fold your large tortilla over the top to form a pocket.
- Spray a skillet with cooking oil and heat over medium heat.
- Place crunchwrap supreme seam side down and let cook for several minutes until golden brown, flip and fry the other side.
What is in a crunchwrap supreme?
A Taco Bell Crunch Wrap Supreme contains the following:- Flour tortilla
- Seasoned ground beef
- Nacho cheese sauce
- Hard corn shell
- Sour cream
- Shredded lettuce
- Diced tomatoes
- Shredded cheese
Explore 681+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
2 tablespoons avocado oil -
1 pound ground beef
-
2 tablespoons taco seasoning
-
1 1/3 cup almond flour
-
2 tablespoons unflavored protein powder
-
1 tablespoon xanthan gum
-
1/2 teaspoon salt
-
6 tablespoons hot water
-
tortilla press
-
parchment circles
-
avocado oil, for frying
-
8 large keto tortillas
-
1 cup keto nacho cheese sauce
-
1/2 cup sour cream
-
2 cups shredded lettuce
-
1/2 tomato, diced
-
1 cup shredded Mexican blend cheese
-
8 small keto tortillas
Step by Step Instructions
Step by Step Instructions
Cook taco meat
In a large skillet, add avocado oil and heat over medium high heat. Add ground beef, break up with a spatula and let cook until browned. Stir in taco seasoning and pour in 1/4 cup of water. Turn down heat to low, cover and let simmer for 5 minutes.
- Avocado oil
- Ground beef
Tostada shells: dry ingredients
To a small bowl, whisk together almond flour, protein powder, xanthan gum and salt.
- Almond flour
- Protein powder (low-carb or zero carb)
- Xanthan gum
- Salt
Tostada shells: form dough
Stir in hot water and mix until a dough ball forms. Divide the dough into 8 even balls.
- Hot water
Tostada shells: flatten
Using a tortilla press or a rolling pin, place a ball of dough in between two parchment circles and press or roll out to a thin circle.
- Tortilla press
- parchment circles
Tostada shells: get them crispy
To a medium skillet, add enough avocado oil to fill the bottom of the skillet 1 cm from the bottom (just enough so the tortilla will submerge while frying) and heat over medium heat. Once oil is hot, peel off the parchment paper from each side and place in the oil. Press down tortilla with a spatula and let fry for 2-3 minutes or until golden brown. Flip over and fry the other side for 1-3 minutes until golden brown, hardened or almost hardened. Remove from oil and place on a paper towel lined plate to dry. Repeat with remaining shells.
- Avocado oil (frying)
Assemble crunchwrap
Scoop about 1/3-1/2 cup of taco meat in the center of the large tortilla.
- Large tortilla
- Taco meat
Nacho cheese and tostada shell
Drizzle 2 tablespoons of melted nacho cheese sauce on top of the beef and top with the tostada hard shell.
- Nacho cheese
- Keto tostada shell
All the fixings
Spread 1 tablespoon sour cream on top of the tostada shell. Then top with 1/2 cup shredded lettuce, diced tomatoes and 1/4 cup shredded cheese.
- Sour cream
- Shredded lettuce
- Diced tomato
- Shredded cheese
Fold crunch wrap
Place the small tortilla on top of the ingredients and fold the ends of the large tortilla to meet the small tortilla.
- Small tortilla
Fry the crunchwrap
Spray a medium skillet with cooking spray and heat over medium heat. Place the crunch wrap in the skillet seam side down and let cook for 2-3 minutes or until it starts to brown and the seam is set (meaning your crunch wrap won’t fall open). Flip and fry the crunchwrap on the other side for 2-3 minutes or until golden brown. Cut in half and serve.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros (Free) →Frequently Asked Questions
Is nacho cheese keto friendly?
Most nacho cheese sauce at the grocery store has 0-2 grams of carbs per tablespoon, so it won't kick you out of ketosis as long as you don't go overboard.
What can I order at Taco Bell that is keto friendly?
Order a steak or chicken power bowl but without the rice, beans and sour cream. The sour cream they use adds 2-3 carbs. Ask for extra protein, extra guacamole and extra lettuce and tomatoes.
My tortilla is too small. Can I still make a crunch wrap?
Yes, you can still make this crunchwrap supreme recipe. Just use less taco beef, fewer toppings and make your tostada shells smaller.
No tortilla press here, so I used a heavy skillet to flatten the dough between parchment. Took a couple tries to get them even but it actually works fine.
Yeah the skillet works fine. Even pressure and cold dough makes a difference. Mine always go a little ragged on the edges too but once they're fried nobody notices.
I've tried at least four different keto crunchwrap recipes and this is the only one where the shell actually holds together when you pick it up. The xanthan gum in the tostada dough makes all the difference. My husband said it's better than the Taco Bell version he used to get before we went keto, and honestly I think he's right.
The xanthan gum was the unlock for me too. Tried it without once and the whole thing fell apart mid-bite. Your husband's not wrong about the Taco Bell thing.