About this recipe
These Crispy Cabbage Taco Wraps give you all the taco flavor in a lighter, crunchy cabbage wrap. Tender cabbage leaves are filled with seasoned beef, cheese, salsa, and simple toppings, then crisped until golden at the edges. They are fun to eat, easy to customize, and perfect when you want tacos without regular tortillas.
Ingredients
Cabbage wraps
- 8 large green cabbage leaves (outer leaves work best)
- 1 tbsp olive oil (plus more if crisping in batches)
- 1/4 tsp kosher salt
Taco filling
- 1 lb lean ground beef
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup salsa (plus more for serving)
- 1/2 cup shredded cheddar or Mexican blend cheese
Toppings
- 1/2 cup shredded lettuce (optional)
- 1/2 cup diced tomatoes
- 1/4 cup plain Greek yogurt or sour cream
- 1 whole avocado (sliced or diced)
- 2 tbsp cilantro (chopped, optional)
- 1 whole lime (cut into wedges)
Equipment
Large Skillet
Large Pot
Cutting Board
Mixing Bowl
Baking Sheet
Instructions
- 1
Soften the cabbage leaves
Bring a large pot of water to a simmer. Add the cabbage leaves for 1 to 2 minutes until flexible, then drain and pat dry very well.
- 2
Cook the taco beef
Heat a large skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it up as it cooks, until browned and cooked through.
- 3
Season the filling
Stir in the chili powder, cumin, paprika, garlic powder, onion powder, salt, black pepper, and salsa. Cook for 2 to 3 minutes until the beef is coated and saucy.
- 4
Fill and fold the wraps
Lay the cabbage leaves flat. Add taco beef and cheese to the center of each leaf, then fold in the sides and roll tightly like a small wrap.
- 5
Crisp and serve
Heat olive oil in a skillet over medium heat. Place the wraps seam-side down and cook for 2 to 3 minutes per side until lightly crisped. Serve with tomatoes, avocado, yogurt or sour cream, cilantro, lime, and extra salsa.
Tips
- Dry the cabbage well: Pat the leaves dry before filling so the wraps crisp better and do not turn soggy.
- Do not overfill: A smaller amount of filling makes the cabbage easier to roll and keeps the wraps from splitting.
- Start seam-side down: Crisping the seam side first helps the wraps stay closed in the skillet.
Substitutions
- Use another protein: Ground turkey, ground chicken, or plant-based crumbles can work instead of beef.
- Use different cheese: Pepper jack, Monterey Jack, cheddar, or a Mexican blend all work well.
- Make it spicier: Add diced jalapeños, hot salsa, chipotle powder, or a drizzle of hot sauce.
Storage
Refrigerator
Store cooked wraps in an airtight container in the refrigerator for up to 3 days. Freezer: Freezing is not ideal because cabbage softens after thawing, but the taco beef filling can be frozen for up to 2 months. Reheating: Reheat in a skillet or air fryer to bring back some crispness. The microwave works, but the cabbage will be softer.
Nutrition
- Serving Size
- Calories
- 360
- Protein
- 30g
- Carbohydrates
- 16g
- Fat
- 20g
- Fiber
- 6g
- Sugar
- 8g
- Sodium
- 690mg
FAQ
Can I make cabbage taco wraps ahead of time?
Yes. You can cook the taco beef and soften the cabbage leaves ahead, then fill and crisp the wraps when ready to eat.
How do I keep cabbage wraps from falling apart?
Use softened cabbage leaves, pat them dry, avoid overfilling, and crisp the seam side first.
Can I bake these instead of pan-frying?
Yes. Place them seam-side down on a lightly oiled baking sheet and bake at 425°F for 12 to 15 minutes, flipping once if needed.
Recipe Card
Crispy Cabbage Taco Wraps
Crispy low-carb taco wraps made with cabbage leaves, seasoned beef, melted cheese, salsa, and fresh toppings.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Category
- Easy Dinner Recipes
- Cuisine
- Mexican Inspired
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Cabbage wraps
- 8 large green cabbage leaves (outer leaves work best)
- 1 tbsp olive oil (plus more if crisping in batches)
- 1/4 tsp kosher salt
Taco filling
- 1 lb lean ground beef
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup salsa (plus more for serving)
- 1/2 cup shredded cheddar or Mexican blend cheese
Toppings
- 1/2 cup shredded lettuce (optional)
- 1/2 cup diced tomatoes
- 1/4 cup plain Greek yogurt or sour cream
- 1 whole avocado (sliced or diced)
- 2 tbsp cilantro (chopped, optional)
- 1 whole lime (cut into wedges)
Instructions
- Soften the cabbage leaves: Bring a large pot of water to a simmer. Add the cabbage leaves for 1 to 2 minutes until flexible, then drain and pat dry very well.
- Cook the taco beef: Heat a large skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it up as it cooks, until browned and cooked through.
- Season the filling: Stir in the chili powder, cumin, paprika, garlic powder, onion powder, salt, black pepper, and salsa. Cook for 2 to 3 minutes until the beef is coated and saucy.
- Fill and fold the wraps: Lay the cabbage leaves flat. Add taco beef and cheese to the center of each leaf, then fold in the sides and roll tightly like a small wrap.
- Crisp and serve: Heat olive oil in a skillet over medium heat. Place the wraps seam-side down and cook for 2 to 3 minutes per side until lightly crisped. Serve with tomatoes, avocado, yogurt or sour cream, cilantro, lime, and extra salsa.
