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
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
Beef Filling
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.