Keto Chipotle Steak Burrito
Sink your teeth into the bold flavors of this Keto Chipotle Steak Burrito, a low-carb twist on a Tex-Mex classic! Juicy ribeye steak is marinated in a smoky, zesty blend of chipotle peppers, lime juice, and garlic, then seared to perfection for a tender, flavorful bite. Wrapped in soft keto-friendly tortillas, this satisfying burrito is loaded with crisp lettuce, creamy avocado, sour cream, shredded cheese, and a sprinkle of fresh cilantro for a perfect harmony of textures and tastes. Whether you're following a ketogenic diet or simply looking for a protein-packed meal, this quick and easy recipe is ready in under 40 minutes and sure to impress. Serve it fresh and enjoy a guilt-free indulgence that's bursting with spice and freshness!
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 2 tablespoons Chipotle peppers in adobo sauce
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Cilantro
- 1 medium Avocado
- 0.5 cup Sour cream
- 1 cup Lettuce
- 1 cup Shredded cheese
- 4 pieces Keto-friendly tortillas
Instructions
Start by preparing the marinade. In a bowl, combine the chipotle peppers, lime juice, olive oil, minced garlic, ground cumin, salt, and black pepper. Mix well until fully combined.
Place the ribeye steak in a resealable plastic bag. Pour the marinade over the steak, seal the bag, and massage the marinade into the meat. Refrigerate for at least 30 minutes or up to 2 hours for best results.
While the steak is marinating, prepare other burrito components. Chop the cilantro, slice the avocado, and shred the lettuce if not already prepared.
Once marinated, heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade, allowing excess marinade to drip off.
Cook the steak on the grill pan for about 5-7 minutes on each side, or until desired doneness is reached. Let the steak rest for 5 minutes after removing it from heat.
Meanwhile, warm the keto-friendly tortillas in a dry skillet over medium heat for about 30 seconds on each side.
Slice the rested steak thinly against the grain.
Assemble the burritos by placing some sliced steak, a bit of lettuce, a few slices of avocado, a dollop of sour cream, and a sprinkle of cilantro and cheese onto each tortilla.
Fold the sides of the tortilla in, then roll up from the bottom to form a burrito. Repeat with the remaining ingredients.
Serve immediately and enjoy your Keto Chipotle Steak Burrito!
Nutrition Facts
Calories |
2557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.7 g | 238% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 5898 mg | 256% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 11.4 g | ||
| Protein | 182.0 g | 364% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1288 mg | 99% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2550 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
