Low Carb Crunchwrap Supreme Recipe

This low carb crunchwrap preeminent formula is somewhat not the same as the Taco Bell exemplary, however, it has in no way different delightful flavors, and we can’t get enough!

These low carb plans shockingly speedy, and the award for your work will be four flavorful, filling, delicious burritos, with a crunchy focus, covered in an addictive cheddar sauce.

Presently, rather than low carb tortillas, this low carb ground meat plans sandwiched in cabbage leaves, and you folks, THEY’RE MAGIC. Singinfinatly less work with an equivalent measure of Flava.

This low-carb lunch thoughts a wanton method to energize and change up your supper plan! How about we eat!

Low Carb Crunchwrap Supreme Recipe

Recipe by Cecily Caroline
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

684

kcal

This low carb crunchwrap preeminent formula is somewhat not the same as the Taco Bell exemplary, however, it has in no way different delightful flavors, and we can’t get enough!

Ingredients

  • 1 Tomatoes diced + deseeded

  • 2 Cups Lettuce shredded

  • 1/2 Cup Sour Cream

  • 1 Pound Ground Beef or ground turkey

  • 1 Cup Low Carb Nacho Cheese

  • 4 Tablespoons Low Carb Taco Seasoning or 1 (1.25-ounce) package taco seasoning

  • 2 Tablespoons Mild Tasting Oil

  • 1 Cup Sharp Cheddar Cheese

  • 1 Head Cabbage cored

Directions

  • Cabbage:
  • Bring a pot of water large enough to submerge your head of cabbage to boil.
  • Once boiling, add the cored cabbage, and allow the cabbage to cook for two minutes.
  • Use 2 sets of tongs to remove 1 cabbage leaf at a time from the cabbage. If they aren’t easy to remove, you’ll need the cabbage to cook a little longer. Well need 12 stemmed cabbage leaves for our crunchwraps, so save the center of the cabbage for another recipe.
  • Set cabbage aside on a plate while we prep the filling
  • Filling:
  • Remove the thick part of the cabbage leaves by sliding a sharp knife over the top.
  • Preheat oven to 400 F and line a baking sheet with parchment paper.
  • Sprinkle 1 cup of cheddar into flat 4″ round circles.
  • Bake in preheated oven for 6 minutes, or until the edges start to brown around the edges.
  • Meanwhile, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.
  • Add 1 Pound ground beef, breaking up with the back of your spoon into small pieces as it cooks. Cook until completely brown.
  • Drain excess fat from the pan, then return pan to heat.
  • Stir in 4 tablespoons taco seasoning and 2/3 cup of water. Cook for 2-4 minutes, or until the sauce thickens.
  • Assembling:
  • Place 3 cabbage leaves 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), then meat, cheese crisp, sour cream, tomatoes, shredded lettuce, and last another dollop of nacho cheese.
  • Tear each cabbage leaf in half so it is able to fold more easily, and fold each half in toward the center.
  • Cut crunch wrap in half, and enjoy! (I find these are easiest to eat with a fork and knife).

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