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–+ servings
Closer look of sliced low carb burritos

Keto Burritos

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 Burritos
Calories 478kcal

Ingredients

  • 1 Head Cabbage cored
  • 2 Tablespoons Mild Tasting Oil (see notes below)
  • 1 Cup Onion chopped
  • 4 Tablespoons Keto Taco Seasoning or 1 (1.25-ounce) package taco seasoning
  • 1 Pound Ground Turkey
  • 1 Cup Can of Tomato Sauce

Burrito Fillings:

  • 1/2 Cup Sour Cream
  • 1/4 Cup Salsa no sugar added
  • 1 Cup Sharp Cheddar Cheese shredded
  • 1 Avocado sliced
US Customary - Metric

Instructions

  • Bring a pot of water to a boil (large enough to submerge your head of cabbage).
  • Once boiling, add cored cabbage (1 head) 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 (2 tablespoons) in a large nonstick.
  • Add chopped onion (1 cup) and saute until it begins to soften about 6 minutes.
  • Add spices and toast until fragrant, about 2 minutes.
  • Add ground turkey (1 pound). 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 (1 cup) 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!

Notes

  • Avocados. Go for haas! They’re higher in fat, creamier and WAY more delicious than regular (sorry Florida ?).
  • Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
  • Taco Seasoning: Feel free to swap taco seasoning with:
  • 1 Tablespoon Chili Powder
  • 2 Teaspoons Cumin
  • 2 Teaspoons Oregano
  • 1/2 Teaspoon Coriander
  • 1/2 Teaspoons Garlic Powder
  • Nutritional information is for 1 burrito if you make 4 using this recipe:

Nutrition

Calories: 478kcal | Total Carbohydrates: 15g | Protein: 37g | Fat: 32g | Sodium: 899mg | Fiber: 6g | Sugar: 7g | Net Carbs: 9g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com