Low Carb Brisket Burrito
Satisfy your Tex-Mex cravings guilt-free with this flavorful Low Carb Brisket Burrito! Tender, slow-cooked beef brisket is perfectly seasoned with a smoky blend of paprika, garlic, and cumin, then shredded to perfection. Instead of traditional tortillas, crisp and refreshing lettuce leaves cradle the juicy brisket and a medley of mouthwatering toppings, including creamy avocado, sharp cheddar cheese, tangy sour cream, fresh cilantro, and a zesty splash of salsa. This keto-friendly burrito is an effortless way to enjoy the bold flavors of a classic Mexican dish while staying on track with your low-carb lifestyle. Ready in under 5 hours, this recipe is perfect for meal prep or a satisfying family dinner. Don’t forget a squeeze of lime for the ultimate finishing touch!
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Recipe Information
Ingredients
- 2 pounds Beef brisket
- 1 tablespoon Smoked paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Beef broth
- 8 large leaves Romaine or butter lettuce leaves
- 1 medium, sliced Avocado
- 1 cup, shredded Cheddar cheese
- 1 cup Sour cream
- 1 cup Salsa
- 0.5 cup, chopped Cilantro
- 1 large, cut into wedges Lime
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, ground cumin, salt, and black pepper.
Rub the spice mixture evenly over the brisket.
Heat olive oil in a large oven-safe pot over medium-high heat.
Add the brisket to the pot and sear on each side until browned, about 4 minutes per side.
Pour in the beef broth around the brisket, making sure not to pour it directly over the spices on the meat.
Cover the pot with a lid and transfer it to the preheated oven.
Cook the brisket in the oven for 3.5 to 4 hours or until it is tender and easily pulls apart with a fork.
Remove the brisket from the oven and let it rest for 15 minutes before shredding with two forks.
To assemble the burritos, lay out a large lettuce leaf as the base.
Place a generous amount of shredded brisket onto the lettuce leaf.
Top with sliced avocado, shredded cheddar cheese, a dollop of sour cream, and a spoonful of salsa.
Sprinkle chopped cilantro over the top for added flavor.
Fold the lettuce into a wrap or burrito shape and secure with a toothpick if needed.
Serve with lime wedges on the side for extra zest.
Nutrition Facts
Calories |
3756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.6 g | 310% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 1062 mg | 354% | |
| Sodium | 10385 mg | 452% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 29.8 g | ||
| Protein | 315.4 g | 631% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1133 mg | 87% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 5305 mg | 113% | |
*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.
