Keto Crunchwrap

Name: Keto Crunchwrap
Prep time: 20 min
Total time: 1 h
Yield: 4
Ingredients: 12 large leaves green cabbage, thick inner core removed; 1 lb. ground beef; 1 tsp. chili powder; 1/2 tsp. paprika; 1/2 tsp. cumin; Kosher salt; Freshly ground black pepper; 2 c. shredded cheddar; 2 oz. cream cheese; 1/4 c. heavy cream; 1 tbsp. butter; 1/4 tsp. ground mustard; 1/8 tsp. garlic powder; 1 c. shredded cheddar; 1 c. sour cream; 2 c. shredded lettuce; 1 c. chopped tomatoes; 1 c. shredded cheddar

By Laura RegePublished: Jul 31, 2020

1 Rating

preview for Keto Crunchwrap Embraces Cabbage And (Lots Of) Cheese

Yields:

Prep Time:

20 mins

Total Time:

1 hr

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Taco Bell's Crunchwrap may be the last you expect to be able to eat on the Keto diet. The cabbage wrapped version makes it possible. All of your favorite fillings are there, including a crunch cheese crisp to imitate the tostada you'd normally find in a crunchwrap supreme and Keto friendly cheese sauce too!

Have you made this yet? Let us know what you think in the comments below!

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Ingredients

For the wraps

12
large leaves green cabbage, thick inner core removed
1 lb.
ground beef
1 tsp.
chili powder
1/2 tsp.
paprika
1/2 tsp.
cumin
Kosher salt
Freshly ground black pepper

For the cheese crisps

2 cups
shredded cheddar

For the cheese sauce

2 oz.
cream cheese
1/4 cup
heavy cream
1 Tbsp.
butter
1/4 tsp.
ground mustard
1/8 tsp.
garlic powder
1 cup
shredded cheddar

Toppings

1 cup
sour cream
2 cups
shredded lettuce
1 cup
chopped tomatoes
1 cup
shredded cheddar

Directions

1. Step 1In a large pot of salted boiling water, cook cabbage leaves until crisp tender, about 2 minutes, working in batches, if necessary. Remove each leaf using colanders or a slotted spoon to a colander set over a bowl and let drain.
2. Step 2Make cheese crisps: Heat a large nonstick skillet over medium heat. Sprinkle about 1/2 cup of cheese into an even 4 to 5-inch round in center of hot pan. Let sit until crisp and golden on bottom, about 1 minute. Using a spatula, release cheese from pan and flip like a pancake. Cook 15 seconds more. Remove to a plate and let cool. Repeat with remaining cheese to make 4 crisps total.
3. Step 3Wipe out excess excess oil, if needed, and return skillet over medium heat. Add ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.
4. Step 4Make cheese sauce: In a small saucepan, combine cream cheese, heavy cream, butter, ground mustard, and garlic powder. Cook over medium-low heat, stirring until mixture comes to a simmer. Add cheese and whisk until melted. Remove from heat, keep warm.
5. Step 5Assemble crunchwraps: Lay a piece of cabbage on a work surface, overlapping the cut where the rib was removed so it makes a consistent circle. Add another piece of cabbage slightly overlapping on top to make a larger cabbage circle. Add a scoop of cooked ground beef to center of cabbage, leaving a generous border for folding. Top with a cheese crisp.
6. Step 6Spread ¼ of the sour cream over crisp, then drizzle with some cheese sauce. Top with ¼ each of the lettuce, tomato, and cheese. Place a piece of cabbage on top. Tightly fold edges of bottom cabbage toward the center to close the wrap and create pleats. Repeat remaining cabbage and fillings.
7. Step 7Serve with extra cheese sauce for dipping, if desired.