Best Keto Burritos

 Ingredients

• ▢1 head cabbage cored
• ▢2 tablespoons mild tasting oil (see notes below)
• ▢1 cup onion chopped
• ▢4 tablespoons keto taco seasoning or 1 (1.25-ounce) package taco seasoning
• ▢1 pound ground turkey
• ▢1 cup can of tomato sauce

Burrito Fillings:

• ▢1/2 cup sour cream
• ▢1/4 cup salsa no sugar added
• ▢1 cup sharp cheddar cheese shredded
• ▢1 avocado sliced

Instructions

• Bring a pot of water to a boil (large enough to submerge your head of cabbage).
• Once boiling, add cored cabbage (1 head) and blanch for about 3 minutes, then use 2 tongs to remove each of the leaves. If they're difficult to remove, allow the leaves to blanch longer. Set blanched leaves aside on a plate as you cook remaining leaves. You'll need 8 leaves in total, so feel free to discard the center smaller leaves.
• Optional: Once leaves are cool enough to handle, use a small knife to remove some of the core's thickness by dragging the blade over the top of the core, see photos above!).
• Meanwhile, heat the veggie oil (2 tablespoons) in a large nonstick.
• Add chopped onion (1 cup) and saute until it begins to soften about 6 minutes.
• Add spices and toast until fragrant, about 2 minutes.
• Add ground turkey (1 pound). Break the meat up with the back of your spoon as it cooks and browns. Cook until only slightly pink in the center, about 4 minutes.
• Add tomato sauce (1 cup) to the pan, and allow the sauce to thicken and the meat to continue cook for an additional 4-6 minutes. Once the meat has fully cooked, taste, and adjust seasoning to your liking.
• Lay two cabbage leaves on a flat surface, with the center of the leaves slightly overlapping (see photos above).
• Add meat, followed by burrito filling ingredients.
• Fold the left and right edges of the cabbage leaves over the filling, then roll the leaves away from you to form a burrito. Slice in half, serve warm, and enjoy!