Description
Make these simple, low-carb taco wraps using large, lightly pan-fried cabbage leaves instead of tortillas for a fresh, crunchy texture.
Ingredients
Scale
- 8 large green cabbage leaves, outer leaves preferred
- 1 tablespoon olive oil
- 1 pound ground turkey or chicken
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 packet (1 ounce) low-sodium taco seasoning
- 1/2 cup water
- 1 cup shredded carrots
- 1/2 cup chopped red bell pepper
- 1/4 cup fresh cilantro, chopped
- For serving: Lime wedges, hot sauce
Instructions
- Prepare the cabbage: Bring a large pot of water to a boil. Carefully place the cabbage leaves into the boiling water for 30 seconds until slightly pliable. Immediately transfer them to an ice bath to stop cooking. Pat the leaves completely dry with paper towels.
- Heat the olive oil in a large skillet over medium heat. Place the dried cabbage leaves in the skillet, one or two at a time, and cook for 1-2 minutes per side until they develop light brown, crispy edges. Set aside on a plate.
- In the same skillet, cook the ground turkey and onion over medium heat, breaking up the meat until browned. Drain any excess fat.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the taco seasoning and water. Bring to a simmer and cook until the liquid reduces slightly, about 3-4 minutes.
- Remove the skillet from the heat. Stir in the shredded carrots, red bell pepper, and cilantro into the meat mixture.
- To assemble, spoon the filling mixture into the center of each crispy cabbage leaf. Fold the sides in like a taco.
- Serve immediately with lime wedges and hot sauce.
Notes
- For extra crispiness, you can briefly pan-fry the raw, dry cabbage leaves in a little oil until they achieve your desired crunch before filling.
- If you prefer a vegetarian filling, substitute the ground meat with 1 can of rinsed and drained black beans mixed with 1/2 cup cooked quinoa.
- Keep the cabbage leaves dry after blanching; moisture prevents them from crisping properly in the pan.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 2 wraps
- Calories: 310
- Sugar: 5
- Sodium: 450
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 32
- Cholesterol: 85