Step 1

Prep. Preheat oven to 400 F and line a baking sheet with parchment paper. Bring a pot of water large enough to submerge your cabbage (1 head) to boil.

Step 2

Steaming the cabbage. Once the water is boiling, add the cored cabbage (note and allow it to cook for two minutes. Use 2 sets of tongs to remove 1 cabbage leaf at a time from the cabbage--it's easiest to pull the leaf using 1 set of tongs from the base (where the core was removed). Use the second set of tongs to hold the cabbage steady as you do so. If they aren't easy to remove, just cook the cabbage a little longer (note 5). Well only need 12 cabbage leaves for our Crunchwraps, so save the center of the cabbage for another recipe.

Step 3

Removing some of the cabbage stem. Place each leaf spine side up on a cutting board. Carefully remove the thick part of the stem by sliding a sharp knife over the top. Set cabbage aside on a plate while we prep the filling...(note 7)

Step 4

Make the crisps. Sprinkle cheddar (1 cup) into flat 4" round circles on the prepared baking sheet. Bake in preheated oven for 6 minutes, or until the edges start to brown around the edges.

Step 5

Make the nacho cheese if following my recipe, or heat up your favorite low carb store bought version.

Step 6

Cook the meat. Meanwhile, heat vegetable oil (2 tablespoons) (note in a large skillet over medium-high heat. Add ground beef (1 pound), breaking up with the back of your spoon into small pieces as it cooks. Cook until completely brown. Drain excess fat from the pan (note 6), then return pan to heat. Stir in taco seasoning (4 tablespoons) (note and water (2/3 cup). Cook for 2-4 minutes, or until the sauce thickens.

Step 7

Assemble. Place 3 cabbage leaves, spine side down, on a flat surface with the center of the leaves slightly overlapping in the middle. Start with a dollop of nacho cheese (or shredded cheddar) (1cup), then meat, a cheese crisp, sour cream (1/2 cup), diced tomatoes (1 piece), shredded lettuce (2 cups), and last another dollop of nacho cheese (note 4). Tear each cabbage leaf in half so it is able to fold more easily, and fold each half toward the center. Cut crunch wrap in half, and enjoy!