Low Carb Crunchwrap Supreme (Legit + Easy!) Recipe
Enjoy a low-carb version of the popular Crunchwrap Supreme with this easy and satisfying recipe. Cabbage leaves are used as a crunchy wrap filled with seasoned ground beef, cheese, veggies, and a creamy sauce. A delicious and guilt-free twist on a fast food favorite!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking, Stovetop
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
Cabbage Leaves:
1 Head Cabbage (cored)
Cheese Crisps:
1 Cup Sharp Cheddar Cheese
Vegetable Oil:
2 Tablespoons Mild Tasting Oil
Ground Beef Filling:
1 Pound Ground Beef
4 Tablespoons Keto Taco Seasoning
Nacho Cheese Sauce:
1 Cup Keto Queso
Toppings:
1/2 Cup Sour Cream
2 Cups Lettuce (shredded)
1 Tomato (diced + deseeded)
Instructions
- Prep: Preheat oven to 400°F and line a baking sheet with parchment paper. Boil a pot of water.
- Steaming the cabbage: Cook cabbage for 2 minutes, remove leaves, and trim the stems.
- Make the crisps: Bake cheddar in rounds until crispy.
- Prepare the nacho cheese.
- Cook the meat: Brown ground beef, drain fat, add taco seasoning and water.
- Assemble: Layer cabbage leaves with fillings, fold, and enjoy!
Notes
- Core the cabbage before boiling to easily separate leaves.
- Use a neutral oil like avocado or grapeseed.
- Adjust taco seasoning to taste preference.
- Use homemade or store-bought low-carb queso.
- If cabbage leaves are hard to remove, cook longer.
- Drain excess fat from the cooked ground beef for a leaner filling.
- Trimming the thick stem part makes folding easier.
Nutrition
- Serving Size: 1 Crunchwrap
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Low Carb, Crunchwrap Supreme, Ground Beef, Cabbage, Keto, Taco Seasoning
