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


Pre-heat oven to 375 degrees.

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.

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).

Transfer to an oven(safe pan). With remaining shredded cheese, and 2 tbsp. of enchilada sauce, top each.

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