Keto beef burrito with Pico de Gallo

Updated: May 4

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.


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

Beef filling

  • 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



  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. Season with salt and pepper. Heat a non-stick frying pan (approx 22-24 cm in diameter) over medium heat. Pour about 5 tablespoons of batter per wrap and fry without letting them get brown. Flip carefully.

  3. For the filling: Heat oil in a pan over high heat. Add beef and cook until well browned. Add mex seasoning, tomato paste and water. Season with salt and pepper. Lower heat and simmer for a few minutes.

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

  5. Layer the fillings atop the wrap, fold her up carefully like a newborn baby and then tick that baby your mouth ;) Enjoy!


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