Craving a delicious and healthy alternative to traditional crunchwraps? Look no further! Try our irresistible Keto Cabbage Crunchwraps, packed with flavor and perfect for satisfying your cravings. These low-carb, nutritious wraps are easy to make and ideal for those on a keto diet or simply wanting a healthier option.
My husband and our kids have always been fans of traditional fast-food crunchwraps. However, since we started our keto journey, we’ve been looking for healthier alternatives. One day, I experimented with cabbage leaves, and it turned out to be a game-changer! These Keto Cabbage Crunchwraps quickly became a family favorite, and we now enjoy them regularly. They’re not just delicious but also packed with nutrients, making them a hit with the entire family!
Tempting Keto Cabbage Crunchwrap – Low Carb Mexican Delight
Why This Keto Cabbage Crunchwrap?
These Keto Cabbage Crunchwraps are not your ordinary wraps. They are:
- Low-carb and keto-friendly
- Bursting with flavor from the seasoned meat, cheese crisps, and keto queso
- Loaded with veggies for a well-balanced meal
- A creative way to use cabbage leaves as a wrap
- Perfect for a satisfying lunch or dinner
Ingredients:
- 1 head of cabbage, cored (approx. 1 kg or 2.2 lbs)
- 240 g (8.5 oz) sharp cheddar cheese
- 2 tablespoons mild-tasting oil (30 ml)
- 450 g (1 lb) ground beef or turkey
- 4 tablespoons keto taco seasoning (60 ml)
- 1 cup keto queso (240 ml)
- 120 ml (4 oz) sour cream
- 2 cups shredded lettuce (100 g)
- 1 tomato, diced and deseeded
Directions:
Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper. Boil a pot of water large enough for the cabbage.
Steam the cabbage by adding it to the boiling water for 2 minutes. Remove 12 cabbage leaves, one at a time, using two sets of tongs. Trim the thick part of the stem.
Make cheese crisps by baking the cheddar cheese circles on the baking sheet for 6 minutes or until edges are brown.
Prepare or heat the keto queso.
In a skillet, heat oil and cook ground meat, breaking it up as it cooks. Add taco seasoning and water, cooking until the sauce thickens.
Assemble the crunchwraps by layering cabbage leaves, nacho cheese, meat, cheese crisp, sour cream, tomatoes, lettuce, and more nacho cheese. Fold the cabbage leaves toward the center and cut in half before serving.
Notes:
- You can substitute ground chicken or pork for beef or turkey.
- Use coconut or avocado oil for a keto-friendly option.
- Feel free to add your favorite low-carb toppings or sauces to customize your crunchwrap.
Give these Keto Cabbage Crunchwraps a try for a healthier, guilt-free alternative to traditional crunchwraps. They’re not only delicious but also packed with nutrients, making them perfect for a satisfying meal. Enjoy!
Essential Ingredients for Delectable Keto Cabbage Crunchwraps
FAQ:
Q: Can I use a different type of cheese?
A: Yes, you can substitute the cheddar cheese with your favorite type of cheese, as long as it’s keto-friendly.
Q: Can I make these crunchwraps ahead of time
A: Yes, you can prepare the components (meat, cheese crisps, and keto queso) ahead of time and store them separately in the refrigerator. Assemble the crunchwraps just before serving to keep the textures and flavors fresh.
Q: How do I store leftovers?
A: Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the meat and queso before assembling the crunchwrap again.
irresistible Keto Cabbage Crunchwraps
Ingredients
- 1 head of cabbage cored (approx. 1 kg or 2.2 lbs)
- 240 g 8.5 oz sharp cheddar cheese
- 2 tablespoons mild-tasting oil 30 ml
- 450 g 1 lb ground beef or turkey
- 4 tablespoons keto taco seasoning 60 ml
- 1 cup keto queso 240 ml
- 120 ml 4 oz sour cream
- 2 cups shredded lettuce 100 g
- 1 tomato diced and deseeded
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper. Boil a pot of water large enough for the cabbage.
- Steam the cabbage by adding it to the boiling water for 2 minutes. Remove 12 cabbage leaves, one at a time, using two sets of tongs. Trim the thick part of the stem.
- Make cheese crisps by baking the cheddar cheese circles on the baking sheet for 6 minutes or until edges are brown.
- Prepare or heat the keto queso.
- In a skillet, heat oil and cook ground meat, breaking it up as it cooks. Add taco seasoning and water, cooking until the sauce thickens.
- Assemble the crunchwraps by layering cabbage leaves, nacho cheese, meat, cheese crisp, sour cream, tomatoes, lettuce, and more nacho cheese. Fold the cabbage leaves toward the center and cut in half before serving.
Notes
Use coconut or avocado oil for a keto-friendly option.
Feel free to add your favorite low-carb toppings or sauces to customize your crunchwrap.
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