Step 1

Food Processor Method: Place the pork rinds in a food processor and process until they become a fine powder. Add the baking soda and salt and give it a little pulse to mix. Add the eggs and cheese and process until smooth and thick. Add the water and blend until all of the ingredients are completely incorporated. Pour into a bowl and let sit for 5-10 minutes until the batter thickens to the consistency of cream of wheat.

Step 2

Hand Mixer Method: Put the pork rinds into a large zip-loc bag and crush in batches with a rolling pin or the smooth side of a meat mallet. They should be completely pulverized into a powder. Place the pulverized pork rinds into a medium bowl and stir in the baking soda and salt. In a smaller bowl, blend the cream cheese with one egg until combined and smooth. Add another egg and mix. Add the egg and cheese mixture to the pork rind crumbs and add the rest of the eggs. Blend with the hand mixer until smooth. Add the water and mix until thoroughly combined. Let the batter sit for 5-10 minutes until the batter thickens to the consistency of cream of wheat.

Step 3

Preheat a pancake griddle over medium heat. When hot, oil the griddle and then gently wipe-off the excess with a paper towel or spray with cooking spray.

Step 4

Using a 1/4 cup measure, pour the batter onto the skillet and spread into a 5 inch circle with the back of a spoon. Make it as thin as possible. I dip my spoon in water to prevent it from sticking to the batter. Having a cup of water nearby helps. Cook like you would a pancake. NOTE: You will need to thin the batter as it sits. Add 1 tbsp at a time as needed.

Step 5

Keep in the refrigerator up to a week or freeze with a piece of waxed paper between each wrap.

Step 6

Each wrap is 0.8 carbs or 1.6 carbs for 2 wraps. (There is no fiber in the recipe.)