Preheat your oven to 400°F (200°C) and bring a pot of water to a boil. Carefully remove the core from a whole cabbage and steam the head for about 2 minutes. Let the leaves cool slightly, then gently peel off 3-4 large leaves to create flexible, low-carb wraps for your Low Carb Crunchwrap Supreme.

On a baking sheet lined with parchment paper, sprinkle shredded sharp cheddar cheese in small round shapes, ensuring they aren’t crowded. Bake in the preheated oven for around 6 minutes, or until the cheese is melted and edges are golden brown. Allow the cheese crisps to cool.

In a skillet over medium heat, add a splash of mild oil and let it warm up. Add your choice of ground beef or turkey, cooking for about 5–7 minutes until browned. Drain any excess fat, then stir in keto taco seasoning along with a bit of water. Let it simmer for 2–3 minutes until the mixture thickens.

Lay 3 cabbage leaves overlapping on a clean surface. Spread a layer of keto queso in the center, followed by a scoop of the cooked meat mixture. Add a cheese crisp on top, along with dollops of sour cream, diced tomatoes, and shredded lettuce.

Carefully fold the edges of the cabbage leaves inward towards the center, ensuring all fillings are well-contained. Cut the assembled Crunchwrap in half and serve immediately.