Diet & Weight Magazine

Keto Beef Burrito with Pico De Gallo

By Dietdoctor @DietDoctor1


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.


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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