Description
This Keto Burrito is a low-carb, gluten-free twist on the classic Mexican favorite. Featuring a cheese-based wrap or low-carb tortilla filled with seasoned ground beef, fresh vegetables, and creamy toppings, it’s perfect for a quick, satisfying meal that fits perfectly into keto and low-carb lifestyles.
Ingredients
Scale
Wrap & Base
- 1 low-carb tortilla or cheese-based wrap
Filling
- 1/2 cup cooked ground beef (or shredded chicken)
- 1/4 cup shredded cheddar cheese
- 2 tablespoons sour cream
- 2 tablespoons guacamole
- 2 tablespoons salsa (sugar-free)
- 1/4 cup chopped romaine lettuce
- 2 tablespoons diced tomatoes
- 1 tablespoon chopped red onion
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Season the Meat: In a skillet over medium heat, warm the cooked ground beef, adding cumin, chili powder, salt, and pepper. Stir occasionally until heated through and fragrant.
- Prepare the Cheese Wrap: If using a cheese-based wrap instead of a low-carb tortilla, lightly melt shredded cheddar cheese in a non-stick pan to form a circular shape resembling a tortilla. Allow it to cool until it becomes pliable enough to fold.
- Assemble the Burrito: Lay the tortilla or cheese wrap flat on a surface. Layer the seasoned meat evenly, followed by shredded cheese, sour cream, guacamole, salsa, chopped romaine lettuce, diced tomatoes, and chopped red onion.
- Roll the Burrito: Fold in the sides of the wrap and roll tightly to enclose all the filling securely.
- Serve: Enjoy your keto burrito warm straight from the skillet or chilled as a refreshing, low-carb meal.
Notes
- For a dairy-free version, use coconut milk–based sour cream and omit the cheddar cheese.
- Swap ground beef for turkey or a vegetarian meat substitute as desired.
- To reduce calories further, skip the sour cream and add extra salsa.
