Keto beef burrito with Pico de Gallo

Keto beef burrito with Pico de Gallo

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

Keto beef burrito with Pico de Gallo

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

Ingredients

Pico de Gallo
  • 1 1 large tomatolarge tomatoes
  • ½ ½ medium red onion, finely choppedmedium red onions, finely chopped
  • 2 tbsp 2 tbsp fresh jalapeño, finely choppedfresh jalapeños, finely chopped
  • ½ cup 125 ml fresh cilantro, finely chopped
  • 2 tbsp 2 tbsp lime juice
  • 2 tbsp 2 tbsp olive oil
  • salt and pepper, to taste
Egg wraps
  • 6 6 eggeggs
  • 4 tbsp 4 tbsp olive oil
  • salt and pepper
Beef filling
  • 4 tbsp 4 tbsp olive oil
  • 1 lb 450 g sirloin steak, cut thin
  • 2 tbsp 2 tbsp Tex-Mex seasoning
  • 2 tbsp 2 tbsp tomato paste
  • 4 tbsp 4 tbsp water
  • salt and pepper
  • 4 oz. 110 g cauliflower, riced
  • 4 oz. 110 g (225 ml) cheddar cheese, shredded

Instructions

Instructions are for 4 servings. Please modify as needed.

Pico de Gallo

  1. Cut the tomato in half. Use a spoon to scoop out and discard the pulp and seeds, then finely chop.
  2. 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

  1. Mix eggs and oil with a whisk, until smooth. Season with salt and pepper.
  2. Heat a non-stick frying pan (8-10 inches / 22-24 cm in diameter) over medium heat.
  3. 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 microwave by placing wrap on a paper towel, and microwave for about 15-30 seconds.

Beef filling

  1. Heat oil in a skillet over medium high heat. Add beef and cook until browned, yet tender, and then reduce heat to medium low.
  2. 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.
  3. Steam the cauliflower rice until tender.
  4. In the middle of each wrap, layer with cheddar cheese, cauliflower rice, beef and about a 1-2 tablespoons of Pico de Gallo.
  5. Garnish with cilantro and serve with additional Pico de Gallo.

Tip!

If time is tight, feel free to prepare the egg wraps in advance. You can store them in the refrigerator for up to three days with wax or parchment 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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11 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.
    Replies: #6, #10
  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?
  7. Tera
    I would love to see the recipe for zero carb tortillas from pork rinds - I have been on a quest for the perfect tortilla recipe - and 6 tries later - still unsuccessful (they have all tasted horrible!)
  8. pryce
    holy smokes y'all this was so good even the NOT low carb folks loved it, i did use chicken instead of beef only because it needed to be used (left overs). thank you for coming up with great recipes like this.
  9. CHERYL REDDEN
    Yum!
  10. Susan
    Hi Linda
    I would love that recipe please. Can you share here 🙏
  11. Karen
    I loved these shells! I xane up with my own taco filkers udlsing left over homemafe meaty spaghetti sauce, taco sauce, cayenne pepper, sluced cheddar, chopped cherry tomatoes, shredded romaine hearts, homemade guacamole and plain greek yogurt. So yummy! Only problem? For 5 tbsp of egg mixture per tortilla, they turned out really tiny, like appetizers. Still, I got 7 tiny burritos out of them and shared them with my mom for a small brunch. Soooo good!

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