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
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 (22-24 cm or 8-10 inches in diameter) over medium heat. Pour about 5 tablespoons of batter per wrap and fry without letting them get brown. Flip carefully.
- Heat oil in a skillet over high heat. Add beef and cook until well browned. Add Tex-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.
