Place the pork rinds in a food processor, and process until they become a fine powder.
Add the baking soda and salt.
Add the eggs and cream cheese, and process until smooth.
Add the water, and blend until all of the ingredients are thoroughly combined.
Pour into a bowl, and let sit for about 10 minutes or until the batter thickens.
Preheat a lightly oiled, large skillet over medium heat.
Using a ¼-cup, pour the batter onto the skillet, and spread into a 5-inch circle using the back of a large spoon.
Cook each like you would a pancake.
Keep in the refrigerator for up to one week, or freeze with a piece of parchment paper between each wrap.