Description
This Low Carb Crunchwrap Supreme is a delicious and easy-to-make keto-friendly alternative to the classic Tex-Mex favorite. Using cabbage leaves instead of tortillas, it’s packed with seasoned ground beef, sharp cheddar crisps, keto-friendly queso, fresh veggies, and creamy sour cream. Perfect for those following a low-carb or keto diet, this recipe combines crunchy textures with bold flavors for a satisfying meal.
Ingredients
Crunchwrap Base
- 1 Head Cabbage, cored
Cheese and Crisps
- 1 Cup Sharp Cheddar Cheese
- 1 Cup Keto Queso (homemade or store bought low carb)
Meat Filling
- 2 Tablespoons Mild Tasting Oil (avocado, vegetable, safflower, sunflower, or peanut oil)
- 1 Pound Ground Beef or Ground Turkey
- 4 Tablespoons Keto Taco Seasoning or 1 (1.25-ounce) package low-carb taco seasoning
- 2/3 Cup Water
Toppings
- 1/2 Cup Sour Cream
- 2 Cups Lettuce, shredded
- 1 Tomato, diced and deseeded
Instructions
- Prep: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Bring a large pot of water to a rolling boil, large enough to fully submerge the whole cabbage.
- Steaming the Cabbage: Add the cored cabbage head to the boiling water and cook for 2 minutes. Using two sets of tongs, carefully remove one cabbage leaf at a time from the base where the core was removed—use one tongs to pull the leaf and the other to steady the cabbage. If leaves resist, cook the cabbage a bit longer until leaves can be removed easily. Reserve 12 leaves for the crunchwraps and save the rest of the cabbage for another use.
- Trimming the Cabbage Stem: Lay each cabbage leaf spine side up on a cutting board. Using a sharp knife, gently shave off the thick middle stem part of each leaf so they can fold easily. Set aside on a plate while you prepare the filling.
- Making the Cheese Crisps: Sprinkle sharp cheddar cheese into flat 4-inch round circles on the prepared baking sheet. Bake in the preheated oven for about 6 minutes, or until the edges of the cheese crisps begin to brown and crisp up. Remove and let cool.
- Preparing the Nacho Cheese: If using homemade keto queso, prepare it now. Otherwise, gently heat your favorite low-carb store-bought queso until warm and melty.
- Cooking the Meat: Heat 2 tablespoons of mild-tasting oil in a large skillet over medium-high heat. Add 1 pound of ground beef or turkey, breaking it up into small pieces as it cooks. Cook until fully browned. Drain off excess fat by tilting the pan and using paper towels to soak up grease. Return skillet to heat, then stir in 4 tablespoons of keto taco seasoning and 2/3 cup water. Simmer for 2 to 4 minutes until the sauce thickens and coats the meat well.
- Assembling the Crunchwraps: Place 3 cabbage leaves spine side down on a flat surface with their centers slightly overlapping. Start layering with a dollop of nacho cheese (or shredded cheddar), then add the seasoned meat, a cheddar cheese crisp, sour cream, diced tomato, shredded lettuce, and finish with another dollop of nacho cheese. Tear each cabbage leaf in half if needed to help folding, then fold each half of each leaf toward the center to wrap the filling securely. Cut each assembled crunchwrap in half and serve immediately.
Notes
- Ensure you remove as much of the core as possible before boiling the cabbage; otherwise, the leaves will be difficult to separate.
- For the mild tasting oil, avocado oil is preferred but vegetable, safflower, sunflower, or peanut oil also work well.
- Check your taco seasoning label for added sugars or make a homemade keto-friendly version to keep it low carb.
- Most store-bought nacho cheeses are high in carbs; making your own keto queso is recommended for best results.
- If the cabbage leaves are stubborn to remove, soak the cabbage longer in boiling water and ensure enough core is removed.
- To drain excess fat from cooking meat, push the meat to one side of the pan, tilt the pan to pool the fat, and carefully blot with paper towels.
- You can prepare the cabbage leaves and queso in advance, then freeze both for convenient meal prep later.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
