Low Carb Keto Burritos (Printable Format)
Cabbage wraps filled with seasoned turkey, cheese, and avocado for a flavorful, low carb option.
# Needed Ingredients:
→ Cabbage Wraps
01 -
1 head cabbage, cored
→ Meat Filling
02 -
2 tablespoons mild tasting oil
03 -
1 cup onion, chopped
04 -
4 tablespoons keto taco seasoning or 1 (1.25-ounce) package taco seasoning
05 -
1 pound ground turkey
06 -
1 cup tomato sauce
→ Burrito Fillings
07 -
1/2 cup sour cream
08 -
1/4 cup salsa, no sugar added
09 -
1 cup sharp cheddar cheese, shredded
10 -
1 avocado, sliced
# Preparation Steps:
01 -
Bring a large pot of water to a boil. Submerge the cored cabbage and blanch for about 3 minutes. Remove the outer leaves with tongs and set aside on a plate. Continue blanching until you have at least 8 large leaves. Discard the smaller center leaves.
02 -
Once the leaves have cooled, trim and shave down the thick core of each leaf with a small knife to ensure pliability.
03 -
Heat the oil in a large nonstick skillet over medium heat. Add chopped onion and cook, stirring, until softened, about 6 minutes.
04 -
Stir in the taco seasoning and toast until fragrant, about 2 minutes.
05 -
Add ground turkey, breaking it into crumbles as it cooks. Sauté until only slightly pink in the center, about 4 minutes.
06 -
Pour in the tomato sauce. Stir to combine and let the mixture simmer until the meat is fully cooked and the sauce thickens, about 4 to 6 minutes. Taste and adjust seasoning if necessary.
07 -
Place two cabbage leaves, overlapping slightly, on a flat surface. Add a portion of the turkey mixture, then layer with sour cream, salsa, shredded cheddar cheese, and avocado slices.
08 -
Fold the sides of the cabbage leaves over the filling, then roll up tightly to form a burrito shape. Slice each in half. Serve warm.
# Supplementary Details:
01 -
If cabbage leaves are difficult to separate, increase blanching time. Trim the thickest part of the cabbage rib to ensure easy rolling.