I should admit that I have had some Taco Bell crunchwraps in my lifestyles. Though I even have in no way been the biggest speedy meals eater, I did have my moments of weak spot. Most of those moments came about after a past due night time out in university, stories for yet again…
Though I am positive many can relate to eating their fair proportion of taco bell, I suppose we are able to all agree that it’s miles surely now not first-rate meals. I lately saw someone share a gluten free crunchwrap recipe on Instagram (I love and hate this character for putting this yearning into my head), and figured a keto and occasional carb version could pass so nicely with my Low Carb Blackberry & Jalapeno Margarita. Fun truth, it did.
Low Carb Crunchwrap Supreme (Legit + Easy!)
1 Cup Sharp Cheddar Cheese
1 Pound Ground Beef or ground turkey
1 Head Cabbage cored (see photos above)
2 Tablespoons Mild Tasting Oil (see notes below)
1 Cup Low Carb Nacho Cheese
4 Tablespoons Low Carb Taco Seasoning or 1 (1.25-ounce) package taco seasoning
1 Tomatoes diced + deseeded
1/2 Cup Sour Cream
2 Cups Lettuce shredded
- 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…
Article Source :https://www.yummly.com/recipe/Low-Carb-Crunchwrap-Supreme-9282988