Low Carb California Burrito
Satisfy your craving for a California burrito without breaking your low-carb goals with this delicious Low Carb California Burrito recipe! Packed with flavor and keto-friendly ingredients, this dish features tender, spiced carne asada, flavorful cauliflower rice, and melty Mexican cheese wrapped in a low-carb tortilla. Fresh avocado mashed with lime juice adds a creamy touch, while a drizzle of tangy sour cream and a sprinkle of vibrant cilantro round off every bite. With just 20 minutes of prep time and 30 minutes of cooking, this is the perfect weeknight meal for those who want to indulge guilt-free. It's a wholesome and satisfying twist on an iconic classic—perfect for keto enthusiasts, low-carb dieters, and anyone looking for bold, fresh Tex-Mex flavors!
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Recipe Information
Ingredients
- 500 g Carne Asada
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Cumin powder
- 1 tsp Garlic powder
- 300 g Cauliflower rice
- 100 g Mexican cheese blend
- 1 Avocado
- 1 Lime
- 100 g Sour cream
- 2 tbsp Chopped cilantro
- 4 Low carb tortilla
- 5 Sliced radishes
Instructions
Season the carne asada with salt, black pepper, cumin powder, and garlic powder. Ensure the meat is well-coated with the spices.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the carne asada and cook for about 4-5 minutes each side or until cooked to your preference.
Once cooked, remove from heat and let the carne asada rest for 5 minutes before slicing into thin strips.
In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the cauliflower rice and cook for 5-7 minutes until tender. Season with salt and pepper to taste.
Lay out a low carb tortilla and sprinkle a portion of Mexican cheese blend down the center.
Top with a generous serving of cauliflower rice, a few strips of carne asada, and sliced radishes.
Scoop the flesh of the avocado into a bowl, add lime juice, and mash together until smooth. Spread some of the avocado mixture over the other ingredients in the tortilla.
Drizzle with sour cream and sprinkle chopped cilantro over the filling.
Fold the bottom of the tortilla over the filling, fold in the sides, and then roll it tightly into a burrito. Repeat the process with the remaining tortillas.
Optionally, warm each burrito in a skillet for about 1-2 minutes per side until slightly crispy.
Serve immediately with extra sour cream and sliced radishes on the side, if desired.
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 5470 mg | 238% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 96.3 g | 344% | |
| Total Sugars | 31.6 g | ||
| Protein | 195.5 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1503 mg | 116% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4484 mg | 95% | |
*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.
