Keto Crunchwraps

  • Serving

Keto Crunchwraps



Instructions: Keto Crunchwraps

Using a sharp knife remove the stem core from the cabbage by cutting around it and removing it.

Prep the rest of the ingredients and have them ready to go.

Next, fill a 8 qt pot with water and bring to a boil. Gently place in the whole cabbage into the pot and let simmer for 3-6 minutes or until the leaves turn translucent and soften. Remove the cabbage from the water and set aside to cool. Once the cabbage is cooled separate each leaf and set aside.

In a 12 inch pan on medium heat, add the avocado oil and once hot add the ground beef. Gently press down on the beef to develop a good sear then season with cumin, onion powder, oregano, garlic powder, paprika, red pepper flake, chili powder, salt, and pepper.

Brown and break up the ground beef and once cooked till there is no more pink it’s done.

To assemble the Crunchwrap, place 3 dry softened cabbage leaves in the centre of the cutting board so they overlap slightly. Add some of the ground beef to the center of the cabbage leaves along with some Colby jack cheese, sour cream, tomato, and shredded lettuce. Fold up the sides of the cabbage leaves into the center of the Crunchwrap then optionally slice in half before serving.

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    Recipe Reviews

    Avarage Rating:
    • 5 / 5
    Total Reviews:( 1 )
    • Rezaul Karim

      Yammy and tasty

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