- February 23, 2019
- Appetizers
Easy Homemade Keto Crunchwrap Supreme
If you’re looking for the perfect keto Taco Bell recipe recreation, this is it! An easy, show stopping recreation of the classic crunchwrap supreme that you can make anytime.
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This is hard to admit in writing, but there are moments in my life where I actually crave Taco Bell. While most of those moments have been after a long night out in college, I’d be lying if I said that was the only time.
My go-to order? A crunchwrap supreme of course! While cravings for fast food are few and far between these days, I do love the idea of making a homemade crunchwrap recipe that’s made with higher quality ingredients, fewer calories, and for the keto diet followers, fewer carbs too!
Below I’ll walk you through options for making each delicious layer, ways to buy or create the perfect keto tortilla, and possible substitutions for recreating this at home. Let’s dive in!
“School” Supplies:
- Frying Pan
- Small Pot
- Spatula
- Whisk
- Baking Sheet
- Parchment Paper
- Rolling Pin (if making your own homemade keto corn tortilla dough)
- Food Processor (if making your own homemade keto corn tortilla dough)
“Class” Notes:
If you’re craving a Taco Bell crunchwrap supreme as often as me, then you need to make this recipe ASAP! There are a few approaches you can take to making this 100% homemade or some variations for subbing with a handful of store-bought ingredients. Do what works best for you!
How many calories are a in a crunchwrap from taco bell?
According to Calorie King, a standard Taco Bell crunchwrap rings in at 530 calories with over 71 net carbs (and only 6 are fiber if you’re counting net carbs). Not exactly the most diet friendly option if you’re following a 2,000 calorie diet or other modified dietary lifestyle.
This recipe using my keto tortilla recipe or a handful of other possible swaps brings the total to under 400 calories and only 4 net carbs per serving.
Keto Crunchwrap Layers:
Let’s breakdown the ingredients for each layer and the possible substitutions!
- Flour Tortilla Shell- I use my keto tortilla dough recipe, rolled thin. You can sub for your favorite store-bought low carb tortilla (there are so many options available these days). I personally do not suggest a lettuce wrap (thought it’s the least amount of carbs) because you really miss out on the texture of the classic.
- Nacho Cheese Sauce: I like to use leftover Smoked Chorizo Queso if I have it on hand. Store bought cheese sauce works in a pinch too. You can also give my beer cheese sauce a try!
- Seasoned Ground Beef- Cook ground beef (or other choice of ground protein) with some taco seasoning. Set it aside to cool slightly and drain any fat.
- Crunchy Corn Tortilla- I sub for a cheese crisp! Take some shredded cheese and bake it at 350 for 5-6 minutes until set. Then when it’s cool, add it to your layered wrap for that signature “crunch”.
- Toppings: I like to add a thin layer of sour cream, shredded lettuce, shredded cheese, and diced tomatoes.
- Avocado Oil- For searing in the frying pan!
How to assemble your homemade crunchwrap:
- Prep all your layers to start! If you’re making your own homemade dough, be sure to read through the post and have it prepped and ready as needed. Precook your meat, chop and prep your toppings, and make your crispy cheese shell.
- Take your outer tortilla shell layer and place it down on parchment paper.
- To the middle, add the cheese sauce layer, the meat, and the cheese shell.
- Add the sour cream, cheese, lettuce, and tomatoes as desired.
- If using the homemade tortilla dough, cover the filling by pulling the dough around the edges to the middle so it’s slightly overlapping. If you use store bought tortillas, you made need a second tortilla to go in the middle and then pull the sides in. See the photos/ video for help!
- Fry the tortilla, folded edges side down first over medium heat with some avocado oil. Flip and cook the front of your crunchwrap.
- Remove from the pan and let it rest for 5 minutes. Eat as is or slice into pieces and serve.
Fun keto food pairings-
Try pairing this with a keto cocktail like this Mexican Mezcal Mule, a low carb Blackberry Jalapeno Margarita or a Hatch Chili margarita too.
Make with a side of my favorite guacamole, some loaded cheesy Mexican cauliflower rice, and homemade keto tortilla chips for the perfect sides. Enjoy!
Homemade Keto Crunchwrap Supreme
Ingredients
- [Keto Tortilla Dough ] or other store bought low carb tortilla
- 1 cup Taco Meat cook and season your ground beef to your liking
- 1 cup Shredded Cheese divided
- 4 tbsp. Cheese Sauce
- 4 tbsp. Sour Cream
- 1/2 cup Shredded Lettuce
- 4 tbsp. Diced Tomatoes
- 2 tsp Avocado Oil
Instructions
- If using my Keto tortilla dough recipe (for lowest carb option), prepare the dough. Divide the dough into two larger balls and two smaller balls. Roll them very thin (or use a press) and cook per the directions. You can use a variety of low carb tortillas as well in place of this if desired. Set the tortillas aside.
- Prep your ingredients by cooking your taco meat, dice the tomatoes, shred the lettuce, and gather the cheese sauce and sour cream.
- To make your crunchy cheese shell, pre-heat your oven to 375 F. Place parchment onto your baking sheet and then place about 1/4 cup of cheese in a circle onto the pan. You will need two circles like this to make two servings. Bake for 9 minutes or until it’s bubbling, crispy, and let them cool so they harden and set.
- To assemble your crunchwrap, place the large tortilla down and add 2 tbsp. of the cheese sauce in a 4-5 inch circle in the middle. Add 1/2 cup of the cooked taco meat, and a cooled cheese shell crisp.
- Next add 2 tbsp. of sour cream over the cheese shell. Top with 1/4 cup of lettuce, 2 tbsp. diced tomatoes, and a few tablespoons of the remaining shredded cheese.
- Take the small tortilla and place it over all the ingredients.
- Carefully pull the sides of the larger tortilla over the small tortilla so everything is covered.
- Preheat a large skillet and add 1 tsp. of avocado oil over medium heat. Carefully transfer the tortilla into the pan, seam side down first. Do so carefully so the sides stay folded under and allow it to cook for 2-3 minutes to get lightly golden brown.
- Flip and cook the top for another 2-3 minutes, until golden brown.
- Carefully remove it from the heat and let it sit 5 minutes before cutting in half and enjoying!