{"id":"25106051-2f10-4b76-af5b-661804c7c04f","url":"https://recipestripper.com/recipes/25106051-2f10-4b76-af5b-661804c7c04f","source_url":"https://www.delish.com/cooking/recipe-ideas/a33473121/keto-crunchwrap-recipe/","title":"Keto Crunchwrap","description":"Who needs a tortilla with the Keto Crunchwrap?","servings":4,"servings_text":"4","prep_time":"PT20M","cook_time":"PT0S","total_time":"PT1H","ingredients":[{"text":"12 large leaves green cabbage, thick inner core removed","item":"large leaves green cabbage, thick inner core removed","quantity":12},{"text":"1 lb. ground beef","item":"ground beef","quantity":1,"unit":"lb"},{"text":"1 tsp. chili powder","item":"chili powder","quantity":1,"unit":"tsp"},{"text":"1/2 tsp. paprika","item":"paprika","quantity":0.5,"unit":"tsp"},{"text":"1/2 tsp. cumin","item":"cumin","quantity":0.5,"unit":"tsp"},{"text":"Kosher salt","item":"Kosher salt"},{"text":"Freshly ground black pepper","item":"Freshly ground black pepper"},{"text":"2 c. shredded cheddar","item":"shredded cheddar","quantity":2,"unit":"cup"},{"text":"2 oz. cream cheese","item":"cream cheese","quantity":2,"unit":"oz"},{"text":"1/4 c. heavy cream","item":"heavy cream","quantity":0.25,"unit":"cup"},{"text":"1 tbsp. butter","item":"butter","quantity":1,"unit":"tbsp"},{"text":"1/4 tsp. ground mustard","item":"ground mustard","quantity":0.25,"unit":"tsp"},{"text":"1/8 tsp. garlic powder","item":"garlic powder","quantity":0.125,"unit":"tsp"},{"text":"1 c. shredded cheddar","item":"shredded cheddar","quantity":1,"unit":"cup"},{"text":"1 c. sour cream","item":"sour cream","quantity":1,"unit":"cup"},{"text":"2 c. shredded lettuce","item":"shredded lettuce","quantity":2,"unit":"cup"},{"text":"1 c. chopped tomatoes","item":"chopped tomatoes","quantity":1,"unit":"cup"}],"instructions":[{"number":1,"text":"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."},{"number":2,"text":"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."},{"number":3,"text":"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."},{"number":4,"text":"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."},{"number":5,"text":"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."},{"number":6,"text":"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."},{"number":7,"text":"Serve with extra cheese sauce for dipping, if desired."}],"date_published":"2026-10-29T23:56:37.671572+00:00","date_modified":"2026-10-29T23:56:37.671572+00:00"}