Paleo Crunch Wrap Supreme

A grain- and dairy-free take on the classic crunch wrap, featuring a flavorful filling and a crispy shell.

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Make the dough and rest: Combine almond flour, cassava flour, tapioca starch, baking powder, and salt in a bowl. Whisk then add hot water, olive oil, and egg; mix into a soft dough. Let rest for 10 minutes.
Shape and press the tortillas: Divide dough into four balls. Roll or press each ball into rounds, about 2 mm thick.
Cook the shells: Heat a skillet over medium-high. Cook each tortilla for 45–60 seconds per side until golden. Stack under a towel.
Cook the filling: Heat oil and sauté onion and bell pepper until soft. Add ground beef and garlic; brown until desired doneness.
Prepare crunch and crema: Crush pork rinds or plantain chips. Blend soaked cashews with lime juice and salt until smooth.
Assemble the crunch wrap: Spread cashew crema on a tortilla, top with beef, lettuce, avocado, and pork rinds. Fold to seal.
Toast to seal: Heat skillet and toast the wrap seam-side down until golden brown, then flip and toast the other side.
Serve: Let rest, cut in half, and serve with extra crema and lime wedges.

For the best texture, avoid overfilling the wraps. Adjust the flavors of the filling for your preference.