Low-carb beef burrito with Pico de Gallo

Low-carb beef burrito with Pico de Gallo

If Taco Tuesday is your favorite day of the week, step up your game with these homemade low-carb burritos. Filled with juicy beef and cauliflower rice, served with a zingy Pico de Gallo. Devour straight away or sneak into your picnic basket.

Low-carb beef burrito with Pico de Gallo

If Taco Tuesday is your favorite day of the week, step up your game with these homemade low-carb burritos. Filled with juicy beef and cauliflower rice, served with a zingy Pico de Gallo. Devour straight away or sneak into your picnic basket.
USMetric
2 servingservings

Ingredients

Pico de Gallo
  • 3 oz. 75 g tomatotomatoes
  • ¼ ¼ red onionred onions
  • 1 tbsp 1 tbsp fresh jalapeño, choppedfresh jalapeños, chopped
  • ¼ cup 60 ml fresh cilantro, chopped
  • 1 tbsp 1 tbsp lime juice
  • 1 tbsp 1 tbsp olive oil
  • salt and pepper
Egg wrap
  • 3 3 eggeggs
  • 2 tbsp 2 tbsp olive oil
  • salt and pepper
Beef filling
  • ½ lb 225 g minute steak, slicedminute steaks, sliced
  • 2 tbsp 2 tbsp olive oil
  • 1 tbsp 1 tbsp Tex-Mex seasoning
  • 1 tbsp 1 tbsp tomato paste
  • 2 tbsp 2 tbsp water
  • salt and pepper
  • 2 oz. 50 g cauliflower
  • 2 oz. 50 g cheddar cheese, shredded

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Start with the Pico de Gallo. Cut tomato and using a spoon scoop out pulp and seeds. We're not going to need them. Chop tomato, onion, jalapeños and cilantro. Put in a bowl. Add lime juice and olive oil. Salt and pepper to taste. Set aside.
  2. For the wrap, mix eggs and oil until smooth. Salt and pepper. Heat a non-stick frying pan (22-24 cm or 8-10 inches in diameter) over medium heat. Pour about 5 tablespoons of batter per wrap and fry without letting them get brown. Flip carefully.
  3. Heat oil in a skillet over high heat. Add beef and cook until well browned. Add Tex-Mex seasoning, tomato paste and water. Salt and pepper. Lower heat and simmer for a few minutes.
  4. Grate or chop cauliflower into rice-sized pieces.
  5. Distribute beef, shredded cheese and cauliflower rice in the middle of each wrap and roll up. Serve with Pico de Gallo.

Tip!

If time is tight, feel free to prepare the egg wraps in advance. You can store them in the refrigerator up to 3 days with greaseproof paper between each wrap or you can freeze them. Same with the beef. Make a large batch and freeze in small portions.

Pico de Gallo tastes just as good the next day — if not even better!

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6 Comments

  1. Greg
    This might sound like a ridiculous question, but is the cauliflower rice served cooked or left raw in this instance? - I'd be happy with either.

    Cheers

    Reply: #2
  2. Brandi
    It doesn’t say to cook it so I would assume raw. But I’m sure you can used it cooked or raw and it would be good.
  3. Linda
    Why use egg as a wrap, when you can make zero carb that don’t taste like eggs pot of pork rinds? Taste even better when you season them with cumin & garlic before frying them. Zero carb tortillas. A hecka lot better than egg; In my opinion and I’m a professional cook.
    Reply: #6
  4. Linda
    Raw cauliflower in the burrito would take the place of radish. I like mine sautéed and seasoned AND THEN I would add it the my burrito. Ole!
  5. Lora
    This was AWESOME!! Definitely my favorite keto recipe so far.
  6. sandra_nz
    Care to share your recipe for making zero carb tortillas?

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