Mexican · Dinner
Sizzling Beef Wrap (Keto)
Seared beef sirloin strips sizzle with bell pepper and onion in a smoky cumin-chili spice blend, wrapped in a low-carb tortilla with melted Monterey Jack, avocado and sour cream. Lime and cilantro brighten the filling, delivering the flavor of a classic fajita wrap without the carb load from flour or rice.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
612Calories
42.3gProtein
42.9gFat
14.8gCarbs
3.6gSugar
7.9gFiber
690mgSodium
133mgChol
15.6gSat Fat
980mgPotassium
320mgCalcium
3.8mgIron
2.4mcgVitamin B12
38mgVitamin C
low-carb
gluten-free
protein-rich
high-fiber
keto
Instructions
1
Prep
Slice beef sirloin into thin strips, bell pepper and onion thinly, and mince garlic. Toss beef with cumin, chili powder, smoked paprika, salt and pepper.
2
Sear
Heat olive oil in a skillet over high heat until shimmering. Add beef strips in a single layer and sear 2 minutes per side until browned and just cooked through.
3
Build
In the same skillet over medium-high heat, add bell pepper, onion and garlic; sauté 4 minutes until onion turns translucent and pepper softens. Return beef, toss 30 seconds to warm through.
4
Plate
Warm tortilla in a dry skillet 20 seconds per side until pliable. Lay flat, scatter cheese down the centre, top with beef mixture, avocado, sour cream and cilantro. Fold and roll into a wrap, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 22 low-carb tortilla (about 45g)
- 2/3 cup100g bell pepper
- 1/2 cup60g onion
- 2 clove2 clove garlic
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp chili-powder
- 1/2 tsp1/2 tsp smoked-paprika
- 2 tbsp28g olive-oil
- 11 avocado (about 40g)
- 4 tbsp60g sour-cream
- 1/2 cup56g Monterey Jack cheese
- 2 tbsp8g cilantro
- 22 lime wedge
- salt and black pepper to taste
