Instructions

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 medium-sized non-stick frying pan 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 the 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 or boil the cauliflower rice in salted water for a few minutes 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.