HEALTHY TACO BELL: CRUNCHWRAP SUPREME?? A low carb spin but just as satisfying!
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RECIPE:
-1 head of cabbage
-1 cup shredded cheddar cheese
-1 lb lean ground beef-Taco seasoning
-Queso -Light sour cream
-Shredded lettuce
-Diced tomatoes
*Makes 4 crunchwraps
DIRECTIONS:
1. Preheat oven to 400F and line a baking sheet with parchment paper. Bring a pot of water to a boil that’s large enough to submerge the cabbage.
2. Core the cabbage and submerge it into the boiling water. Let it cook a few mins and use two sets of tongs to carefully remove the leaves. (One to stabilize and hold it, one to pull the leaves off) They should be easy to remove- if not, let it cook a little longer.
3. On the prepared baking sheet, sprinkle on the cheddar cheese into 4 equal circles to make the cheese crisps. Bake for 8-10 mins or until starting to brown.
4. Cook the ground beef in a skillet with taco seasoning.
5. Warm up queso.
6. Place 3 cabbage leaves, spine side down, on a plate to start assembling the crunchwraps. The leaves will be overlapping in the middle and resemble a flower.
7. Add queso, meat, a cheese crisp, sour cream, diced tomatoes, shredded lettuce, and more queso to top. Fold the cabbage leaves toward the center to seal them up. Cut your crunchwraps in half and enjoy!
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Tez tayyorlanadigan taomlari retseptlari
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