Low-carb beef burrito with Pico de Gallo

August 13, 2018

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



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





  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. 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. Salt and pepper. Lower heat and simmer for a few minutes.

  4. Grate or chop cauliflower into rice-sized pieces.

  5. Distribute beef, shredded cheese and cauliflower rice in the middle of each wrap and roll up. Serve with Pico de Gallo.

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Polly Halpern