OH MY WORD, these low carb burritos have changed my life.
Because sometimes, we all just need a burrito. And there’s nothing, (NOTHING!) that’ll curb that craving other than, well, a BURRITO! So friends, let me introduce to you your new low carb meal plan SAVER.
This low carb lunch ideas got it all — it comes together quickly and easily (thanks to the creative low carb tortillas below), full of cheese, protein, and flavor, and makes for great meal prep.
Good-bye low carb taco salad, this low carb recipes here to dominate your Mexican food cravings.
Let’s do this!
Ummm, it’s a burrito. And it’s low carb. And…
- Makes for surprisingly great meal prep. Since we aren’t using traditional tortillas, there’s nothing to get soggy! We like to slice these low carb burritos in half and wrap them in foil for grab and go meals.
- Flexible — craving a different filling? Add it in!
- Legit, handheld burritos! Just without the carbs.
Just a few simple tricks and tips, and you’ll be chowing down on these low carb burritos in no time…
Cabbage – we’ll be using cabbage as a tortilla replacement. I LOVE cabbage for this as it doesn’t have much flavor, so the filling ingredients can be the STAR! Once blanched, cabbage leaves are as flexible as a tortilla.
Filling – I’ll share my favorite burrito filling ingredients in the recipe below (which include low carb cheese, salsa, avocado, ground turkey, and low carb taco seasoning). Feel free to use your faves instead.
Tools To Make
- A large pot to blanch the cabbage in. Make sure it’s large enough to fully submerge the head of cabbage.
- Sharp knife to core the cabbage.
- Skillet to cook the meat (unless you’re working up a different filling).
These low carb burritos are easy, but dealing with the cabbage may take a bit of getting used to. Unfortunately, you can’t blanch individual leaves, as the cabbage leaves are firm before they’re blanched, and the leaves will tear.
Here are a few tips I’ve learned along the way:
- Core the cabbage generously. If part of the core is still attached, you’ll struggle to remove the cabbage leaves.
- Use 2 sets of tongs to remove the leaves. One set will hold the cabbage in place, while the other will remove the leaf, starting from where we removed the core.
- Remove as much liquid as you can from the cabbage leaves with paper towels, especially if you’re making this for meal prep!
- Remove part of the thickness from the stem. You’ll see the stem get thick toward the end of the leaf — I always remove a bit of this by carefully dragging a knife over the top. This makes the leaves easier to roll and helps with the texture.
- Overlap the cabbage leaves when you roll, this will prevent the filling from spilling out.
Make this low carb burrito to your taste! Here are a few ideas to get your creative juices flowing:
- Not feeling the cabbage? Use low carb tortillas instead — my almond flour tortillas are the perfect recipe for the job. You can even make lettuce wraps with romaine leaves.
- Switch up the filling. Use shredded chicken, ground beef, or shrimp. Swap salsa for pico, cheese for guac — there are SO many ways to customize the filling. I love to make low carb breakfast burritos by filling them with scrambled eggs, bacon, and cheese.
- Turn these into tacos instead! I love these cheese taco shells for everything tacos related.
- Feeding a crowd? Make a low carb taco casserole by tossing all these ingredients into a 9×13 pan, and baking them together. BONUS: low carb casseroles are great for leftovers!
Low Carb BurritosPrint Recipe Pin Recipe
- 1 Head Cabbage cored
- 2 Tablespoons Mild Tasting Oil (see notes below)
- 1 Cup Onion chopped
- 4 Tablespoons Low Carb Taco Seasoning* or 1 (1.25-ounce) package taco seasoning
- 1 Pound Ground Turkey
- 1 Cup Can of Tomato Sauce
- 1/2 Cup Sour Cream
- 1/4 Cup Salsa no sugar added
- 1 Cup Sharp Cheddar Cheese shredded
- 1 Avocado sliced
- Bring a pot of water large to boil (large enough to submerge your head of cabbage).
- Once boiling, add cored cabbage and blanch for about 3 minutes, then use 2 tongs to remove each of the leaves. If they're difficult to remove, allow the leaves to blanch longer. Set blanched leaves aside on a plate as you cook remaining leaves. You'll need 8 leaves in total, so feel free to discard the center smaller leaves.
- Optional: Once leaves are cool enough to handle, use a small knife to remove some of the core's thickness by dragging the blade over the top of the core, see photos above!).
- Meanwhile, heat the veggie oil in a large nonstick.
- Add onion and saute until it begins to soften about 6 minutes.
- Add spices and toast until fragrent, about 2 minutes.
- Add turkey. Break the meat up with the back of your spoon as it cooks and browns. Cook until only slightly pink in the center, about 4 minutes.
- Add tomato sauce to the pan, and allow the sauce to thicken and the meat to continue cook for an additional 4-6 minutes. Once the meat has fully cooked, taste, and adjust seasoning to your liking.
- Lay two cabbage leaves on a flat surface, with the center of the leaves slightly overlapping (see photos above).
- Add meat, followed by burrito filling ingredients.
- Fold the left and right edges of the cabbage leaves over the filling, then roll the leaves away from you to form a burrito. Slice in half, serve warm, and enjoy!
- 1 Tablespoon Chili Powder
- 2 Teaspoons Cumin
- 2 Teaspoons Oregano
- 1/2 Teaspoon Coriander
- 1/2 Teaspoons Garlic Powder
Mexican food is full of flavor-packed, zesty ingredients that are fresh, AND (when you pick the right recipe) low in carbs! Here are a few more options for you to choose from:
- Low Carb Nachos. Because everyone deserves nachos.
- Zucchini Enchiladas. Zucchinis are another amazing tortilla sub!
- Low Carb Margarita. Cheers friends.
- Mexican Chicken Salad. Chicken salad has never been zestier.
- Jalapeno Coleslaw. Bye sugar-filled coleslaw, hello jalapeno. (and pickles!)
I hope you’re as blown away by these low carb burritos as we were… they’re a new staple in our kitchen! Let me know what you think in the comments below, and enjoy!