Monday, May 18, 2020



The legendary Taco Bell Crunchwrap filled with cheap beef and crispy tortilla skin is now a very easy recipe.

  • 1 Cup Cheddar
  • 1/2 Cup Sour Cream
  • 2 Cups Lettuce shredded
  • 1 Head Cabbage cored
  • 1 Tomato diced + deseeded
  • 2 Tablespoons Vegetable Oil
  • 1 Cup Low Carb Nacho Cheese
  • 1 Pound Ground Beef or ground turkey
  • 4 Tablespoons Low Carb Taco Seasoning or 1 (1.25-ounce) package taco seasoning


  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.

  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.

  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, 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). Enjoy your cooking!