This Mission low carb burrito is a hearty, keto-friendly wrap packed with seasoned ground beef, cheese, and fresh toppings, all tucked into a low-carb tortilla. It delivers the satisfying flavor and texture of a classic burrito without the carb overload, making it a perfect weeknight dinner or meal prep option.
Ingredients
- 4 low-carb flour tortillas (Mission Carb Balance or similar, about 8 inches / 20 cm)
- 1 lb (450 g) ground beef (85% lean)
- 1 tbsp (15 ml) olive oil
- 1 small onion, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) chili powder
- 1/2 tsp (2.5 g) smoked paprika
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (1.25 g) black pepper
- 1/2 cup (120 ml) water or beef broth
- 1 cup (120 g) shredded cheddar or Mexican blend cheese
- 1 cup (150 g) shredded lettuce
- 1 medium tomato, diced (about 1 cup / 180 g)
- 1/4 cup (60 g) sour cream (optional)
- 1/4 cup (60 g) guacamole or sliced avocado (optional)
- Hot sauce or salsa (optional, for serving)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook, stirring, until softened, about 3-4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the skillet. Break it up with a spatula and cook until browned, about 5-7 minutes. Drain off excess fat if desired.
- Stir in the cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
- Pour in the water or broth and scrape up any browned bits from the bottom of the pan. Simmer until the liquid has mostly evaporated and the meat is coated in a thick sauce, about 3-4 minutes. Remove from heat. The internal temperature of the ground beef must reach 160°F (71°C) as the safe minimum per USDA FSIS; check with a food thermometer.
- Warm the low-carb tortillas in a dry skillet over medium heat for about 20-30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds. This makes them pliable and prevents cracking.
- Lay a tortilla on a flat surface. Spoon about 1/4 of the beef mixture (about 1/2 cup) down the center. Top with 1/4 cup of shredded cheese, then add lettuce, tomato, and any optional toppings like sour cream or guacamole.
- Fold the sides of the tortilla inward, then roll it up tightly from the bottom, tucking in the filling as you go. Repeat with the remaining tortillas and filling.
- If you like a crispy exterior, place the burritos seam-side down in a hot, dry skillet and cook for 2-3 minutes per side until golden and sealed. Serve immediately.
Tips
- Don’t overfill: Low-carb tortillas are thinner and less elastic than flour tortillas. Keep the filling to about 1/2 to 3/4 cup per burrito to avoid tearing.
- Warm the tortillas: Always warm the tortillas before filling. Cold tortillas crack easily when rolled.
- Drain the meat: If your ground beef releases a lot of fat, drain it after browning to prevent soggy burritos.
- Customize the protein: Swap ground beef for ground turkey, chicken, or chorizo (adjust cooking times and internal temps accordingly: poultry to 165°F / 74°C).
Serving Suggestions
Serve these burritos with a side of cauliflower rice, a simple green salad, or roasted vegetables. For extra flavor, top with additional salsa, hot sauce, or a dollop of sour cream. They also pair well with a cold Mexican-style beer or a sparkling water with lime.
Variations
- Chicken Burrito: Use shredded cooked chicken breast instead of ground beef. Add 1 tsp of taco seasoning to the chicken for extra flavor.
- Breakfast Burrito: Fill with scrambled eggs, cooked bacon or sausage, and cheese. Omit the tomato and lettuce, or add them fresh.
- Veggie Burrito: Sauté bell peppers, onions, and zucchini with the spices instead of meat. Add black beans or refried beans if your carb budget allows.
- Low-Carb Bowl: Skip the tortilla and serve the seasoned meat over a bed of lettuce with all the toppings for a burrito bowl.
Storage and Reheating
Assembled burritos can be stored in the refrigerator for up to 3-4 days. Wrap each tightly in foil or plastic wrap to keep them from drying out. To reheat, unwrap and microwave on a plate for 1-2 minutes, or reheat in a toaster oven or air fryer at 350°F (175°C) for 5-7 minutes until heated through. If you plan to freeze, wrap each burrito in foil and place in a freezer bag; they keep for up to 2 months. Thaw overnight in the refrigerator before reheating. Always reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use any low-carb tortilla? Yes, any brand works. Mission Carb Balance tortillas are widely available, but you can use any low-carb or keto-friendly tortilla. Just check the net carbs per tortilla to fit your macros.
How do I prevent the tortilla from cracking? Warming the tortillas is key. Heat them in a dry skillet or microwave until they are soft and pliable. Also, don’t overfill—too much filling makes rolling difficult and increases the chance of tearing.
Can I make these ahead of time? Yes, you can assemble the burritos and refrigerate them for up to 3-4 days, or freeze them for up to 2 months. Reheat as described above. If freezing, let them cool completely before wrapping and freezing.
What can I use instead of ground beef? Ground turkey, chicken, pork, or a plant-based meat substitute all work well. Adjust cooking times and internal temperatures accordingly. For poultry, cook to 165°F (74°C).
Is this recipe gluten-free? It can be, if you choose gluten-free low-carb tortillas. Check the label on your tortillas, as some may contain wheat gluten. The rest of the ingredients are naturally gluten-free.
How many net carbs per burrito? This depends on the tortilla and toppings you use. A Mission Carb Balance tortilla has about 3-4 grams of net carbs. With the ground beef, cheese, and vegetables, each burrito will typically have around 10-15 grams of net carbs. Check your specific ingredient labels for exact counts.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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