Taco Bell’s Crunchwrap may be the last you expect to be able to eat on the Keto diet. The cabbage wrapped version makes it possible. All of your favorite fillings are there, including a crunch cheese crisp to imitate the tostada you’d normally find in a crunchwrap supreme and Keto friendly cheese sauce too!

YIELDS: 4

PREP TIME: 0 HOURS 20 MINS

TOTAL TIME: 1 HOUR 0 MINS

INGREDIENTS

FOR THE WRAPS
12 large leaves green cabbage, thick inner core removed
1 lb. ground beef
1 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. cumin
Kosher salt
Freshly ground black pepper

FOR THE CHEESE CRISPS
2 c. shredded cheddar
FOR THE CHEESE SAUCE
2 oz. cream cheese
1/4 c. heavy cream
1 tbsp. butter
1/4 tsp. ground mustard
1/8 tsp. garlic powder
1 c. shredded cheddar

TOPPINGS
1 c. sour cream
2 c. shredded lettuce
1 c. chopped tomatoes
1 c. shredded cheddar

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DIRECTIONS

1. In a large pot of salted boiling water, cook cabbage leaves until crisp tender, about 2 minutes, working in batches, if necessary. Remove each leaf using colanders or a slotted spoon to a colander set over a bowl and let drain. 
2. Make cheese crisps: Heat a large nonstick skillet over medium heat. Sprinkle about 1/2 cup of cheese into an even 4 to 5-inch round in center of hot pan. Let sit until crisp and golden on bottom, about 1 minute. Using a spatula, release cheese from pan and flip like a pancake. Cook 15 seconds more. Remove to a plate and let cool. Repeat with remaining cheese to make 4 crisps total. 
3. Wipe out excess excess oil, if needed, and return skillet over medium heat. Add ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat. 
4. Make cheese sauce: In a small saucepan, combine cream cheese, heavy cream, butter, ground mustard, and garlic powder. Cook over medium-low heat, stirring until mixture comes to a simmer. Add cheese and whisk until melted. Remove from heat, keep warm.  
5. Assemble crunchwraps: Lay a piece of cabbage on a work surface, overlapping the cut where the rib was removed so it makes a consistent circle. Add another piece of cabbage slightly overlapping on top to make a larger cabbage circle. Add a scoop of cooked ground beef to center of cabbage, leaving a generous border for folding. Top with a cheese crisp. 
6. Spread ¼ of the sour cream over crisp, then drizzle with some cheese sauce. Top with ¼ each of the lettuce, tomato, and cheese. Place a piece of cabbage on top. Tightly fold edges of bottom cabbage toward the center to close the wrap and create pleats. Repeat remaining cabbage and fillings. 
7. Serve with extra cheese sauce for dipping, if desired.

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