Keto Southwestern Chicken Ranch Burritos
This recipe is designed to teach everyone how to make keto southwestern chicken ranch burritos
Servings 4 burritos
Ingredients
- 15 grams (1 TBS) solid coconut oil
- 1 lb boneless chicken breasts
- 10 mini sweet peppers, cut into strips
- 1/4 cup red onion, chopped
- salt, pepper, dry Italian seasoning to taste
- 15 oz can black soybeans, drained and rinsed, optional
- 65 grams (1/2 cup) cooked and chopped baby corn
- 120 grams (1/2 cup) keto ranch dressing
- 4 10 to 12 inch keto tortillas
Instructions
- Preheat the oil in a large skillet over medium heat for 3 to 5 minutes until warm. Chop the chicken into bite size pieces and add to skillet. Cook stirring frequently 5 to 7 minutes until the chicken is no longer pink. Add the remaining ingredients except the ranch dressing. Stir to fully combine.
- Cook 3 to 4 minutes until the vegetables are crisp-temder and the filling is heated through. Once cooked, remove from the heat. Stir in the ranch dressing until everything is completely coated. Spoon desired amount of filling into the center of each tortilla.
- Fold the sides of the tortilla over the filling. Roll the open sides of the tortilla over the filling. Eat immediately. For a crispy burrito: Once burrito is rolled. Place on a lined baking sheet. Brush the outside of the tortilla with olive oil. Bake in a preheated oven at 400 degrees for 15 to 20 minutes or until crisp.
- Remove from the oven. Let sit on pan for 3 minutes to continue crisping. Place on serving platter fo choice. Serve warm with the toppings of choice.