Keto beef burrito with Pico de Gallo


Keto beef burrito with Pico de Gallo

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.




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




  1. 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.
  2. 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.
  3. 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.
  4. Grate or chop cauliflower into rice-sized pieces.
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