If Taco Tuesday is your favourite 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.
Ingredients
Pico de Gallo
75 g tomatoes
¼ red onion
1 tbsp fresh jalapeños, chopped
60 ml fresh coriander, chopped
1 tbsp lime juice
1 tbsp olive oil
salt and pepper
Egg wrap
3 eggs
2 tbsp olive oil
salt and pepper
Beef filling
225 g minute steaks, sliced
2 tbsp olive oil
1 tbsp taco seasoning
1 tbsp tomato paste
2 tbsp water
salt and pepper
50 g cauliflower
50 g (100 ml) cheddar cheese, shredded
Nutrition;
Instructions
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.
For the wrap, mix eggs and oil until smooth. Season with salt and pepper. Heat a non-stick frying pan (approx 22-24 cm in diameter) over medium heat. Pour about 5 tablespoons of batter per wrap and fry without letting them get brown. Flip carefully.
For the filling: Heat oil in a pan over high heat. Add beef and cook until well browned. Add mex seasoning, tomato paste and water. Season with salt and pepper. Lower heat and simmer for a few minutes.
Grate or chop cauliflower into rice-sized pieces.
Layer the fillings atop the wrap, fold her up carefully like a newborn baby and then tick that baby in.....to your mouth ;) Enjoy!
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