Keto beef burrito with pico de gallo

 


Keto beef burrito with pico de gallo

Ingredients

Pico de Gallo

1 (110 g) tomato

½ (55 g) red onion, finely chopped

2 tbsp fresh jalapeños, finely chopped

120 ml (8 g) fresh cilantro, finely chopped

2 tbsp lime juice

2 tbsp olive oil

salt and pepper, to taste

Egg wraps

6 eggs

4 tbsp olive oil

salt and pepper

Beef filling

4 tbsp olive oil

450 g sirloin steaks, cut thin

2 tbsp Tex-Mex seasoning

2 tbsp tomato paste

4 tbsp water

salt and pepper

240 ml cauliflower rice

240 ml (110 g) shredded cheddar cheese

Instructions

Pico de Gallo

Cut the tomato in half. Use a spoon to scoop out and discard the pulp and seeds, then finely chop.

Combine chopped tomatoes, onion, jalapeños, and cilantro in a bowl. Add lime juice, olive oil, and season with salt and pepper. Combine and set aside.

Egg wraps

Mix eggs and oil with a whisk, until smooth. Season with salt and pepper.

Heat a medium-sized non-stick frying pan over medium heat.

Pour about 6 tablespoons of batter per wrap, and fry on both sides, without browning them. Flip carefully. When done, transfer wraps to a cooling rack. You can place the egg wraps in the oven on the lowest setting (150°F / 65°C) or you can later reheat in the microwave by placing wrap on a paper towel, and microwave for about 15-30 seconds.

Beef filling

Heat oil in a skillet over medium-high heat. Add beef and cook until browned, yet tender, and then reduce heat to medium-low.

In a small bowl, whisk together Tex-Mex seasoning, tomato paste, water, salt, and pepper. Add the sauce to the skillet, and stir, coating the beef for a few minutes.

Steam or boil the cauliflower rice in salted water for a few minutes until tender.

In the middle of each wrap, layer with cheddar cheese, cauliflower rice, beef, and about a 1-2 tablespoons of Pico de Gallo.

Garnish with cilantro and serve with additional Pico de Gallo.

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