Keto Mexican Chimichangas

These are a GAME CHANGER! While the low-carb wheat tortillas might be an issue for some keto dieters, my family loved them and I like to use them occasionally in recipes! If you’re missing soft flour tortillas, Keto Mexican Chimichangas are a nice change of pace and seriously delicious.


  • 2 low carb tortillas
  • (cooked & warm) 2/3 cup cooked taco seasoned ground beef
  • 2 tablespoons salsa
  • 2 tablespoons coconut oil
  • 1/2 cup shredded cheese, divided (Prefer Mexican blend cheese.)
  • Four Tbsp. red enchilada sauce

    1. Pre-heat oven to 375 degrees.
    2. Spoon One tbsp. shredded cheese, One tbsp. salsa, and 1/3 cup taco seasoned meat to each tortilla, down the center. Fold the sides in, and (wrap) into a burrito.
    3. To medium heat, heat coconut oil, in a pan on the stove. Add the burritos, and on all sides, pan fry for Thirty to Sixty seconds, until slightly crispy and browned. Drain on a covered plate(paper towel).
    4. Transfer to an oven(safe pan). With remaining shredded cheese, and 2 tbsp. of enchilada sauce, top each.
    5. For about 5 minutes, bake in the oven until cheese is melted. Serve warm. One chimichanga per serving size.


    Yield: 2 servings | Serving Size: 1 |
    Amount Per Serving:
    445 Calories | 36g Fat | 10g  Total Carbs: | 5g  Fiber: | 23g  Protein: | 5g Net Carbs |

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