Low Carb Tortilla Pork Rind Wraps

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.