Low Carb Crunchwrap Supreme

Prep Time 20

Cook Time 20

Total Time 40

Servings Crunchwraps

Calories 684kcal

Ingredients

1 Head Cabbage cored (note 1)
1 Cup Sharp Cheddar Cheese
2 Tablespoons Mild Tasting Oil (note 2)
1 Pound Ground Beef or ground turkey
4 Tablespoons Keto Taco Seasoning or 1 (1.25-ounce) package taco seasoning (note 3)
1 Cup Keto Queso (note 4)
1/2 Cup Sour Cream
2 Cups Lettuce shredded
1 Tomatoes diced + deseeded

US Customary - Metric

Instructions

Prep. Preheat oven to 400 F and line a baking sheet with parchment paper. Bring a pot of water large enough to submerge your cabbage (1 head) to boil.
Steaming the cabbage. Once the water is boiling, add the cored cabbage (note 1) and allow it to cook for two minutes. Use 2 sets of tongs to remove 1 cabbage leaf at a time from the cabbage--it's easiest to pull the leaf using 1 set of tongs from the base (where the core was removed). Use the second set of tongs to hold the cabbage steady as you do so. If they aren't easy to remove, just cook the cabbage a little longer (note 5). Well only need 12 cabbage leaves for our Crunchwraps, so save the center of the cabbage for another recipe.
Removing some of the cabbage stem. Place each leaf spine side up on a cutting board. Carefully remove the thick part of the stem by sliding a sharp knife over the top. Set cabbage aside on a plate while we prep the filling...(note 7)
Make the crisps. Sprinkle cheddar (1 cup) into flat 4" round circles on the prepared baking sheet. Bake in preheated oven for 6 minutes, or until the edges start to brown around the edges.
Make the nacho cheese if following my recipe, or heat up your favorite low carb store bought version.
Cook the meat. Meanwhile, heat vegetable oil (2 tablespoons) (note 2) in a large skillet over medium-high heat. Add ground beef (1 pound), breaking up with the back of your spoon into small pieces as it cooks. Cook until completely brown. Drain excess fat from the pan (note 6), then return pan to heat. Stir in taco seasoning (4 tablespoons) (note 3) and water (2/3 cup). Cook for 2-4 minutes, or until the sauce thickens.
Assemble. Place 3 cabbage leaves, spine side down, on a flat surface with the center of the leaves slightly overlapping in the middle. Start with a dollop of nacho cheese (or shredded cheddar) (1cup), then meat, a cheese crisp, sour cream (1/2 cup), diced tomatoes (1 piece), shredded lettuce (2 cups), and last another dollop of nacho cheese (note 4). Tear each cabbage leaf in half so it is able to fold more easily, and fold each half toward the center. Cut crunch wrap in half, and enjoy!

Notes

Remove as much of the core as possible. Otherwise, the leaves will be impossible to remove.
Mild Tasting Oil, I always use avocado oil, but vegetable, safflower, sunflower, or peanut will work too.
Taco seasoning. Most storebought products are loaded with sugar, check labels carefully, or throw together a batch of my keto version.
Nacho cheese. Again, most storebought products have loads of carbs, so try making my homemade version. (It's worth it!)
Hard to remove the leaves? Just soak the cabbage longer, and make sure you've removed enough of the core.
Draining excess fat from the pan. To do this, I like to move all the meat to one side of the pan and tilt the pan on the other side, allowing the fat to pool on one edge. Carefully, use paper towels to soak up the grease.
Time-saving tips: You can prep the cabbage and nacho cheese ahead of time, the freeze both so they're ready next time you want a Crunchwrap!
Nutritional information is for 1 Crunchwrap Supreme if you make 4 using this recipe. It was calculated using my queso and taco seasoning recipes:

Nutrition

Delicious recipe from Lindsey Hyland // www.thelittlepine.com