How to Make Low Carb Crunchwrap

This low carb crunchwrap supreme recipe has a couple of steps, but hang with me! One of your favorite low carb lunch ideas had a healthy glow up, and its amazing

Ingredients

• ▢1 Head Cabbage cored (see photos above)
• ▢1 Cup Sharp Cheddar Cheese
• ▢2 Tablespoons Mild Tasting Oil (see notes below)
• ▢1 Pound Ground Beef or ground turkey
• ▢4 Tablespoons Low Carb Taco Seasoning or 1 (1.25-ounce) package taco seasoning
• ▢1 Cup Low Carb Nacho Cheese
• ▢1/2 Cup Sour Cream
• ▢2 Cups Lettuce shredded
• ▢1 Tomatoes diced + deseeded

Instructions

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 vegetable oil in a large skillet over medium-high heat.
• Add 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 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.
• Star 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).