#crunchwrap

64 transparent PNGs of official Taco Bell products (and also a couple of random items, such as a flip phone, a CD case, and one image I made into an icon frame).

I've been hyperfixating on cutting out PNGs lately, and recently when I wanted to make a Taco Bell joke edit for my friend, I couldn't actually find a way to download any images from their website. So naturally, I then spent an entire day downloading images from the official Taco Bell Instagram and cutting them out.

I'm pretty sure no one on Earth will ever need this many transparent images of Taco Bell. But by God, it sure does exist now.

This juicy Keto Big Mac Crunchwrap is filled with all the components of America's favorite burger, surrounded by a crunchy tortilla wrap and made low carb! It's perfect for times when you can't decide between a burger or tacos.

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Special Sauce Ingredients

1/2 cup mayonnaise

2 tablespoons no sugar added ketchup

1 tablespoon vinegar (white or apple cider)

1 tablespoon minced dill pickle or relish

1 teaspoon sugar free sweetener

1 teaspoon finely diced onion

salt & pepper to taste

Keto Tostada Shell Ingredients

1/2 cup + 2 1/2 tablespoons almond flour

1 tablespoon unflavored protein powder

1/2 tablespoon xanthan gum

1/4 teaspoon salt

3 tablespoons water

Big Mac Crunchwrap Ingredients

1 pound ground beef

4 large (~10 in.) low carb tortillas

8 slices American cheese

2 tablespoons finely diced onion

3 tablespoons minced dill pickle or relish

1/2 cup shredded lettuce

8 small keto tortillas

1. Combine all ingredients for sauce and set aside.

2. To a small bowl, whisk together almond flour, protein powder, xanthan gum and salt. Stir in hot water and mix until a dough ball forms. Divide the dough into 4 even balls.

3. 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. To a medium skillet, add enough avocado oil to fill the bottom of the skillet 1 cm from the bottom and heat over medium heat. Once oil is hot, peel off tortilla and fry on both sides until hardened.

4. Divide the ground beef into 8 equal sized balls. Using a tortilla press or a rolling pin, place a ball of ground beef in between two parchment circles and press or roll out to a thin circle. Cook each thin patty in a non-stick skillet over medium-high heat.

5. Add 1 slice of American cheese to a large tortilla. Followed by 1 beef patty, 1 teaspoon special sauce, 1/2 teaspoon minced onions, 1 teaspoon of minced pickles or relish, 1 tablespoon shredded lettuce, tostada shell, burger patty, special sauce, onions, pickles, lettuce, American cheese, small tortilla.