15 Minute Keto Southwestern Chicken Ranch Burritos (Nut Free and Gluten Free)

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: mozzarella cheese

💰Cheaper: colby jack cheese

Both are melty and flavorful alternatives.

tortilla wraps

🥗Healthier: lettuce wraps

💰Cheaper: low-carb tortillas

Lettuce wraps are lower in calories and carbs.

ranch seasoning

🥗Healthier: homemade ranch seasoning

💰Cheaper: Italian seasoning

Homemade can control sodium and ingredients.

Preheat 15 g coconut oil in a large skillet over medium heat for 3 to 5 minutes until warm.

Add 1 lb chopped boneless, skinless chicken to the skillet and cook for 5 to 7 minutes until no longer pink, stirring frequently.

Add 1/4 cup chopped red onion and 10 to 12 chopped mini sweet peppers to the skillet. Stir to combine.

Add salt, pepper, and dry Italian seasonings to taste.

Add 15 oz canned black soybeans (optional) and 65 g chopped cooked baby corn (optional) to the skillet. Stir until combined.

Cook the mixture over medium heat for 4 to 5 minutes until vegetables are tender but still crisp and filling is heated through, stirring frequently.

Remove the filling from heat and let it sit for 3 minutes to finish cooking.

Add 120 g jalapeno ranch dressing to the filling and stir until fully combined.

Warm 4 large keto tortillas in the microwave for 5 to 10 seconds until flexible.

Spoon desired filling into the center of each tortilla and top with shredded cheese if desired.

Fold in the sides of the tortillas and roll the open ends over the filling to form burritos.

Preheat the oven to 400°F and line a baking sheet with a silicone mat or parchment paper.

Brush the burritos lightly with olive oil on all sides and place them on the baking sheet, leaving space between them.

Bake the burritos in the preheated oven for 15 to 20 minutes until desired crispness is reached.

Alternatively, crisp the burritos in a cast iron skillet over medium heat or in an air fryer at 375°F for 6 to 8 minutes, flipping halfway through.

Let the burritos sit for 3 minutes after cooking before serving.

Top with sour cream, salsa, guacamole, or chopped avocados if desired.

Store any leftover filling in an airtight container in the refrigerator for up to 3 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens