Low Carb Barbacoa Burrito

Satisfy your Tex-Mex cravings guilt-free with this irresistible Low Carb Barbacoa Burrito, a flavorful and healthy twist on a classic favorite! Tender, slow-cooked barbacoa beef infused with smoky chipotle peppers, aromatic spices, and tangy apple cider vinegar becomes the star of this dish. Instead of traditional tortillas, crisp romaine lettuce leaves provide a low-carb wrap, adding a refreshing crunch to each bite. Each burrito is topped with creamy avocado, juicy cherry tomatoes, diced red onion, and a sprinkling of fresh cilantro, then finished with a zesty squeeze of lime. Perfect for meal prep or an easy weeknight dinner, this gluten-free and keto-friendly recipe delivers bold, authentic flavor without the carbs.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 2 tablespoons Olive oil
• 1 medium, chopped Onion
• 4 cloves, minced Garlic
• 1 cup Beef broth
• 3 tablespoons Chipotle peppers in adobo sauce
• 2 tablespoons Apple cider vinegar
• 2 teaspoons Ground cumin
• 2 teaspoons Dried oregano
• 0.5 teaspoon Ground cloves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 whole Bay leaves
• 1 head, leaves separated Romaine lettuce
• 1 large, sliced Avocado
• 12 halved Cherry tomatoes
• 0.5 small, finely diced Red onion
• 0.5 cup, chopped Fresh cilantro
• 1 sliced into wedges Lime

Directions

Step 1

Heat the olive oil in a large skillet over medium-high heat.

Step 2

Sear the beef chuck roast on all sides until nicely browned, about 3 minutes per side.

Step 3

Transfer the beef to a slow cooker.

Step 4

In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

Step 5

Add the onion and garlic mixture to the slow cooker with the beef.

Step 6

Pour in the beef broth, and add the chipotle peppers, apple cider vinegar, ground cumin, dried oregano, ground cloves, salt, black pepper, and bay leaves.

Step 7

Cover and cook on low for 8 hours or until the beef is tender and shreds easily with a fork.

Step 8

Once the beef is cooked, remove it from the slow cooker. Discard any large chunks of fat and the bay leaves. Shred the beef with two forks.

Step 9

Return the shredded beef to the slow cooker and stir to combine with the juices.

Step 10

To assemble the burrito, take a romaine leaf and top it with a generous portion of the shredded barbacoa beef.

Step 11

Add sliced avocado, a few cherry tomato halves, diced red onion, and a sprinkle of fresh cilantro.

Step 12

Squeeze a wedge of lime over the top before folding the leaf around the fillings.

Step 13

Repeat with remaining ingredients to make additional burritos.

Step 14

Serve immediately and enjoy your flavorful and low-carb barbacoa burritos.

Nutrition Facts

Serving size	(2459.4g)

Amount per serving	% Daily Value*
Calories	3170.6

Total Fat 244.1g	0%
Saturated Fat 82.1g	0%
Polyunsaturated Fat 6.9g
Cholesterol 680.4mg	0%
Sodium 4398.2mg	0%
Total Carbohydrate 81.3g	0%
Dietary Fiber 31.4g	0%
Total Sugars 21.2g
Protein 186.0g	0%

Vitamin D 0IU	0%
Calcium 556.3mg	0%
Iron 37.0mg	0%
Potassium 5760.6mg	0%

*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.

Source of Calories

Fat: 67.3%

Protein: 22.8%

Carbs: 10.0%