By Stephen T. Sinatra, M.D., F.A.C.C., F.A.C.N., C.N.S., C.B.T.
Looking for a flavorful keto dish that brings just the right amount of heat? This keto burrito recipe is packed with satisfying protein, nourishing fats, and tastes so good, you’d never know it’s low-carb and keto-approved!
Traditionally, a ketogenic diet – aka “keto” – can be difficult to main in the long-term given the restrictive nature of low-carb diets. I prefer a more moderate approach to eating, such as my PAMM (Pan-Asian Modified Mediterranean) Diet. Like keto, PAMM includes plenty of healthy fats like olive oil and avocado, but allows for many more low-glycemic, nutritious, high-fiber carbs – I think it’s much easier to maintain as a lifestyle.
This keto burrito recipe is also suitable for those who want to ease into a more relaxed, modified keto protocol, like PAMM (see alternate preparation below recipe). It delivers delicious, traditional burrito ingredients, wrapped in a crispy collard green leaf instead of a wheat or corn tortilla wrap. A bed of fresh greens, rich in essential vitamins and minerals, makes a perfect substitute (and you don’t have to worry about GMOs or processed carbs).
Lean, grass fed meat is a succulent base to let the spicy olive oils and seasonings shine, and with an antioxidant-rich medley of onions, mushrooms and bell peppers, I can almost guarantee – no one will even notice the lack of flour. If you’re looking for a nourishing, protein filled meal that’ll delight the whole family (picky eaters included), try this one tonight!
Keto Burrito Recipe
- 1 lb chopped grass-fed or organic ground beef
- 1/2 red onion
- 1/2 organic bell pepper
- 1 cup mushrooms, cubed
- 1 1/2 teaspoon Mexican Spice Blend
- 1-2 Tbsp Jalapeño Garlic Flavored Olive Oil or Jalapeño Flavored Olive Oil
- 1 avocado, sliced
- 6 collard green or cabbage leaves
- 1 Tbsp shredded cheddar cheese
- Blazing Habanero Flavored Olive Oil (OPTIONAL – for those who love FIVE ALARM heat!)
Start by warming olive oil in a medium sauce pan over low to medium heat. Add red onions, chopped meat, and Mexican Spice Blend. Stir gently until evenly distributed and cook until meat is mostly brown (approximately 8 minutes). Add in mushrooms and peppers and cook to desired tenderness.
To prepare the wrap:
Wash and dry your collard green or cabbage leaves, and then level the leaf by cutting the back of the spine. Simmer in another pan over medium heat and soak leaves for 30-40 seconds. Remove from water, pat dry, and proceed to fill with burrito content and wrap.
Garnish with avocado slices and finish with a spicy flavored olive oil – Blazing Habanero if you like fiery-heat, or one of the jalapeño flavored olive oils if you prefer milder heat. Enjoy!
If you’re on a modified keto diet, you might also like this alternate preparation: Dilute the meat mixture with more veggies like shredded carrots and cabbage, which will add more antioxidant nutrients and heart-healthy fiber. Suggested pairing: Spicy Butternut Squash Soup.
© 2020 Stephen Sinatra, MD. All rights reserved.