Langsung ke konten utama

Low Carb Crunchwrap Supreme (Legit + Easy!)


Low Carb Crunchwrap Supreme (Legit + Easy!) 

Ingredients

  • 1 Cup Sharp Cheddar Cheese
  • 1 Head Cabbage cored (see photos above)
  • 2 Tablespoons Mild Tasting Oil (see notes below)
  • 4 Tablespoons Low Carb Taco Seasoning or 1 (1.25-ounce) package taco seasoning
  • 1 Pound Ground Beef or ground turkey
  • 1 Cup Low Carb Nacho Cheese
  • 2 Cups Lettuce shredded
  • 1/2 Cup Sour Cream
  • 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).
This article is adapted from this site.
Label:

Komentar

Posting Komentar

Postingan populer dari blog ini

OVEN BAKED CHICKEN PARMESAN

OVEN BAKED CHICKEN PARMESAN This delicious recipe for oven-baked parmesan with chicken is simple and does not require frying. As this chicken parmesan is baked, it is healthy, quick and easy! Cook this crispy baked chicken with Parmesan for dinner tonight, in about thirty minutes!   Ingredients 2 chicken breasts About 1 pound of chicken total 2 tablespoons olive oil 1 egg 1/2 cup parmesan cheese fresh grated 1 cup panko bread crumbs 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1 teaspoon kosher salt 1 cup marinara sauce 2 tablespoon minced parsley optional, for garnish 1 ½ cups shredded mozzarella Instructions Line a baking sheet with foil, brush foil with olive oil.  Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F. Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all th...
Posting Komentar
Baca selengkapnya

Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken Ingredients FOR CHICKEN: 1 1/2 pounds boneless or skinless chicken thighs - or chicken breasts 1/3 cup low sodium soy sauce 1/3 cup honey 2 tablespoons tomato paste 2 teaspoons chili paste - sambal oelek, sriracha or spicy sauce of your choice 4 garlic cloves - minced 1 tablespoon rice vinegar 2 tablespoons of corn starch FOR SERVICE: Prepared Brown Rice, Quinoa or Cauliflower Toasted sesame seeds Chopped green onions Instructions Place the chicken on the bottom of the slow cooker for 6 quarts or more. In a medium bowl or extra large measuring cup, mix soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour the chicken. Cover and cook on LOW for 4–5 hours or HIGH for 2-3 hours until the chicken reaches an internal temperature of 165 degrees Fahrenheit with an instant reading thermometer. If available, flip the chicken once halfway to cover both sides. (If not, don’t strain; it will still be delicious.) Take the chicken out on a plate...
Posting Komentar
Baca selengkapnya

TEX MEX CHICKEN TACO SOUP

TEX MEX CHICKEN TACO SOUP Ingredients 1 medium sweet diced onion 1 medium serving of blanched and jalapenos, seeded and diced olive oil Chop 4 cloves of garlic 3 cans of 15 ounces white cannellini beans 1 cup stocky salsa [Use soft, medium or hot, to your liking] 1 16 oz. Low sodium canned chicken stock plus extra as needed to thin 1 11 oz mexican jars 3 tablespoons tacos 1 tablespoon ground caraway seeds 1 teaspoon salt to taste 1 teaspoon ground anchovy chili 1/2 tsp oregano 1/4 tsp black pepper 1 lime juice 3 cups fried chicken or grilled chopped 3 ounces cream cheese, softened 2 tablespoons chopped cilantro Assorted toppings: fried cheese mural, tortilla chips, chopped green onions, sour cream Instructions In a large saucepan over medium heat, fry diced onions and peppers in a few drops of olive oil. Cook for 5 minutes until they are soft and brown. Add chopped garlic and cook for 1 minute until fragrant. Add cannellini beans, chicken stock, Mexican corn and seasonings. Boil. Cover...
Posting Komentar
Baca selengkapnya