Low-carb beef burrito with Pico de Gallo
Filled with juicy beef and cauliflower rice, served with a zingy Pico de Gallo. Devour straight away or sneak into your picnic basket.
Makes 2 servings
8g Carbs per serving
15-30 minutes
From our friends at the Diet Doctor
Ingredients:
Pico de Gallo
3 oz. tomatoes
¼ red onion
1 tbsp fresh jalapeños, chopped
¼ cup fresh cilantro, 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
½ lb minute steaks, sliced
2 tbsp olive oil
1 tbsp Tex-Mex seasoning
1 tbsp tomato paste
2 tbsp water
salt and pepper
2 oz. cauliflower
2 oz. 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. 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. Salt and pepper. Lower heat and simmer for a few minutes.
Grate or chop cauliflower into rice-sized pieces.
Distribute beef, shredded cheese and cauliflower rice in the middle of each wrap and roll up. Serve with Pico de Gallo.
