We’ve got our own Crunchwraps and they leave us feeling nourished, satisfied and strong and healthy! Why don’t you try these today and let us know how you feel after eating them!
Prep Time: 15 minutes
Cooking Time: 15 minutes
1 head of green cabbage
8 tablespoons sour cream
1 teaspoon sea salt
1 tablespoon taco seasonings
¼ cup fresh cilantro, minced
1 whole scallion, minced
1 cup shredded cheddar cheese
1 pound of ground beef, crumbled & cooked
12 cherry tomatoes, quartered
Carefully peel the cabbage into separate leaves.
Bring a large pot of water to boil and carefully place each leaf in the boiling water for 1 minute so that each leaf is soft and pliable. Remove from the water and set on a plate. When cool to touch, dry off any excess water with a napkin or clean towel.
Mix remaining ingredients together in bowl and set aside.
Place a cabbage leaf on a cutting and spread a layer of the ground beef mixture over the leaf. Top with another leaf and carefully tuck in the edges so that you can hold your Crunchwrap in your hands (or eat with a fork).
Repeat until you have used up all of the cabbage and ground beef mixture.
Serve between 4, storing any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 13