Enjoy a low-carb twist on a comfort food favorite.
I once promised to bring a homemade dish to a work potluck and realized—on the day before, no less—that I forgot to make something. Instead of grabbing a ready-made option from the grocery store and pretending it was mine, I decided to improvise. My improvisation just so happened to be keto-friendly. Enter: the keto burrito. They’re simple to make, they travel well, and everyone really enjoyed them, which leads me to think they’d be great even for those friends who “don’t do keto.”
When I first served them up, there was some skepticism, but one bite ended the debate; folks were happy. The mix of seasoned ground turkey, sautéed onions, and melted cheddar wrapped in crisp cabbage leaves hit all the right notes of savory, tangy, and satisfyingly crunchy. I like to add a splash of lime juice for brightness, though the real key is letting the onions caramelize just enough to bring out their natural sweetness.
This recipe is super customizable, depending on your tastes and dietary needs. You can swap in spinach or green bell peppers, add a spoonful of salsa, or pile on extra avocado. They reheat well, too, so I packed one for lunch the next day. Keto or not, these burritos are bound to disappear fast.
Keeping the flavor in keto
To make a keto recipe a success, you need to nail the seasoning. You won’t have sugar or other carbs to fall back on (eliminating a lot of sauces and dressings), so it’s important to really boost the flavors where you can.
Here, that’s achieved with punchy taco spices and aromatics like onion that build a base of warmth and depth. Then you get richness from the avocado, sour cream, and cheese, and a welcome burst of acidity from the tomatoes and salsa. It’s a clean, layered flavor that inspires me to get more creative when I’m cooking.
As for the taco seasoning, you can make your own or go with a store-bought option. Watch out for added sugar. Most taco seasoning blends contain a mix of chili powder, cumin, onion powder, garlic powder, dried oregano, paprika, salt, and pepper.
How do I store leftovers?
Leftover keto burritos keep well for up to 3 days in the fridge. Store them in an airtight container or wrap them tightly in foil or plastic wrap to keep the filling from drying out. For the best texture, though, enjoy them fresh or within a day or so.
Serving suggestions
Looking for more low-carb recipes to love? Keep the Mexican flavors going with this Keto Taco Soup, which would be an excellent side to pair with your keto burritos. And Keto Buffalo Chicken Dip and Keto Broccoli Salad are both great potluck options, especially if you’ve got friends or coworkers who are following this dietary lifestyle.
Keto Burrito
Ingredients
- 1 head cabbage cored
- 2 tablespoons olive oil
- 1 cup onion chopped
- 4 tablespoons keto-friendly taco seasoning
- 1 pound ground turkey
- 1 cup tomato sauce no sugar added
- 1/2 cup sour cream
- 1/4 cup salsa no sugar added
- 1 cup sharp cheddar cheese shredded
- 1 avocado sliced
Instructions
- Bring a large pot of water to a boil. Submerge the cored head of cabbage and blanch for about 3 minutes. Carefully remove the leaves with tongs, setting aside 8 large leaves for the burritos.
- Thin the thick part of the cabbage leaves’ core with a knife for easier rolling, if necessary.
- In a large skillet, heat olive oil over medium heat. Sauté chopped onion until softened, about 6 minutes.
- Stir in the taco seasoning and cook until fragrant, about 2 minutes.
- Add the ground turkey to the skillet, breaking it apart as it cooks until it’s no longer pink, about 4 minutes.
- Pour in the tomato sauce and let the mixture simmer until the sauce thickens and the turkey is fully cooked, about 4-6 minutes. Adjust seasoning to taste.
- Place two overlapping cabbage leaves on a flat surface. Spoon the turkey mixture onto the leaves, followed by sour cream, salsa, cheddar cheese, and avocado slices.
- Fold the edges of the cabbage leaves over the filling and roll tightly into a burrito shape. Slice in half and serve warm.
Leave a Comment