Keto Tortilla Pork Rind Wraps
About This Recipe
Prepare to be amazed by this delicious and satisfying Keto Tortilla Pork Rind Wraps recipe. These wraps are an ingenious invention, blending traditional flavor profiles with ingenious ingredient substitutions to create a keto-friendly masterpiece. With its roots in North American cuisine, this recipe reimagines classic tortilla wraps in a way that supports your ketogenic diet without giving up the savories. Crushed pork rinds replace the traditional high-carb tortilla base while maintaining a satisfying crunchy texture, and egg binds the mixture together, providing added protein and taste. Layers of flavors are introduced with the hint of garlic and the warmth of ground cumin, adding depth and authenticity to these keto delights.
These Keto Tortilla Pork Rind Wraps can easily go from breakfast to dinner, perfect for stuffing with scrambled eggs and avocado in the morning, or filled with lean meats and full-fat cheeses for a filling dinner. They're also great for those on the go, as they're easy to make and can be stored for future meals. Versatility is the key when it comes to keto eating, and this recipe certainly ticks all the boxes. If you're following a keto lifestyle, these wraps are a must-try! You'll soon realize that they're a staple in your diet, offering a creative way to enjoy wraps while staying carb-conscious.
Looking for more keto inspiration? There's a wealth of exciting and creative keto recipes that can be found in your keto mobile app. From easy breakfast options to hearty dinners and decadent desserts, versatile dishes like the Keto Tortilla Pork Rind Wraps contribute to making the keto journey flavorful and rewarding. So get cooking, enjoy these delicious and healthy wraps, and experience how simple and satisfying keto dieting can be. Start your morning with a tasty, filling keto tortilla or serve them up at your next dinner party. Your guests won't believe they're diet-friendly!
Ingredients
Directions
In a high-powered blender or food processor, combine the eggs, pork rinds, garlic powder, and cumin. Blend until smooth and well combined. Add 1/4 cup of the water and blend again. If the mixture is very thick, continue to add water until it is the consistency of pancake batter.
Heat a scant 1/2 teaspoon of oil in an 8-inch nonstick skillet over medium-low heat. Swirl to coat the pan. Add about 3 tablespoons of the batter and use a rubber spatula to spread it thinly over the bottom of the pan, almost to the edges.
Cook for about a minute, until the bottom is beginning to brown. Loosen the edges and carefully flip. Cook the second side for another minute or so.
Repeat with the remaining batter, adding oil to the skillet only as necessary (the batter spreads and cooks better with less oil in the pan).
Add more water to the batter as needed; it will thicken as it sits.
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