Ingredients:
For the Burrito Filling:
- 1 pound ground beef or ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning (make sure it’s low-carb or keto-friendly)
- Salt and pepper to taste
- 1/2 cup salsa (check for low-carb options)
- 1/4 cup diced green chilies (canned or fresh)
- 1 cup shredded lettuce
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
For the Wet Burrito Sauce:
- 1 cup beef or chicken broth (preferably low-sodium)
- 1/4 cup tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For Wrapping:
- Large low-carb tortillas (look for ones with almond or coconut flour)
Instructions:
- In a skillet over medium heat, cook the ground meat until browned. Add diced onions and garlic and cook until onions are translucent.
- Add taco seasoning, salt, and pepper to the meat mixture. Stir in salsa and green chilies. Cook for an additional 5 minutes until well combined.
- In a separate saucepan, combine all the ingredients for the wet burrito sauce. Simmer over low heat until the sauce thickens slightly. Adjust the seasoning to taste.
- Preheat your oven to 350°F (175°C).
- Warm the low-carb tortillas according to the package instructions.
- Assemble the burritos by placing a portion of the meat mixture onto the center of each tortilla. Add shredded lettuce, cheddar cheese, and cilantro on top.
- Fold the sides of the tortilla in and then roll it up to form a burrito. Place the burritos seam-side down in a baking dish.
- Pour the wet burrito sauce over the assembled burritos, making sure they are well-coated.
- Sprinkle additional cheese on top if desired.
- Bake in the preheated oven for about 15-20 minutes or until the cheese is melted and bubbly.
- Garnish with extra cilantro and serve.
Enjoy your keto wet burritos! Feel free to customize the recipe with your favorite low-carb toppings and ingredients.