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Low Carb Tortilla Pork Rind Wrap | Peace Love and Low Carb

Low Carb Tortilla Pork Rind Wraps


Make Ahead: Because these wraps are cooked one at a time, they are a bit time-consuming, but they keep well in the refrigerator for up to 5 days. Store them in a covered container.


  • 4 large eggs
  • 3 ounces pork rinds, crushed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 to 1/2 cup water
  • Avocado oil or coconut oil, for the pan


  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Add more water to the batter as needed; it will thicken as it sits.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes


  • Serving Size: 1 wrap
  • Calories: 94
  • Fat: 5.6g
  • Carbohydrates: 0.4g
  • Fiber: 0g
  • Protein: 9.7g