Low Carb Crunchwrap Supreme #healthy #lunch

Alright folks, this low carb crunchwrap incomparable formula has two or three stages, however hang with me! One of your preferred low carb lunch thoughts had a sound gleam up, and its astonishing!

This low carb plans shockingly fast, and the compensation for your exertion will be four flavorful, filling, delicious burritos, with a crunchy focus, covered in an addictive cheddar sauce.

Presently, rather than low carb tortillas, this low carb ground meat plans sandwiched in cabbage leaves, and you folks, THEY'RE MAGIC. Singinfinatly less work with an equivalent measure of flava. This low carb lunch thoughts a debauched method to energize and change up your feast plan! How about we eat!

Also Try Our Recipe : CHICKEN APPLE WALNUT SALAD

Ingredients

1. 1 Head Cabbage cored (see photos above)
2. 1 Cup Sharp Cheddar Cheese
3. 2 Tablespoons Mild Tasting Oil (see notes below)
4. 1 Pound Ground Beef or ground turkey
5. 4 Tablespoons Low Carb Taco Seasoning or 1 (1.25-ounce) package taco seasoning
6. 1 Cup Low Carb Nacho Cheese
7. 1/2 Cup Sour Cream
8. 2 Cups Lettuce shredded
9. 1 Tomatoes diced + deseeded

Instructions
CABBAGE:

1. Bring a pot of water large enough to submerge your head of cabbage to boil.
2. Once boiling, add the cored cabbage, and allow the cabbage to cook for two minutes.
3. 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.
4. Set cabbage aside on a plate while we prep the filling...

FILLING:

1. Remove the thick part of the cabbage leaves by sliding a sharp knife over the top.
2. Preheat oven to 400 F and line a baking sheet with parchment paper.
3. Sprinkle 1 cup of cheddar into flat 4" round circles.
4. Bake in preheated oven for 6 minutes, or until the edges start to brown around the edges.
5. Meanwhile, heat vegetable oil in a large skillet over medium-high heat.
6. Add beef, breaking up with the back of your spoon into small pieces as it cooks. Cook until completely brown.
7. Drain excess fat from the pan, then return pan to heat.
8. Stir in taco seasoning and 2/3 cup of water. Cook for 2-4 minutes, or until the sauce thickens.

ASSEMBLING:

1. Place 3 cabbage leaves down on a flat surface with the center of the leaves slightly overlapping in the middle.
2. Star with a dollop of nacho cheese (or shredded cheddar), then meat, cheese crisp, sour cream, tomatoes, shredded lettuce, and last another dollop of nacho cheese.
3. Tear each cabbage leaf in half so it is able to fold more easily, and fold each half in toward the center.
4. Cut crunch wrap in half, and enjoy! (I find these are easiest to eat with a fork and knife).

For More Details : bit.ly/3hOiEbr

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