For the Filling:

• 1 lb (450g) flank steak, thinly sliced
• 1 tablespoon olive oil
• 1 bell pepper, thinly sliced (choose your favorite color)
• 1 red onion, thinly sliced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• Salt and pepper to taste

For the Keto-Friendly Wrap:

Large lettuce leaves or low-carb tortillas (store-bought or homemade)

Optional Toppings:

• Avocado slices
• Shredded cheese (opt for a keto-friendly variety)
• Sour cream or Greek yogurt
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions:

STEP 1. Prepare the Steak:

• In a skillet over medium-high heat, add olive oil.
• Sear the thinly sliced flank steak until browned on both sides. Season with salt, pepper, cumin powder, and paprika. Set aside.
• In a skillet over medium-high heat, add olive oil.

STEP 2. Sauté Vegetables:

• In the same skillet, add bell peppers, red onions, zucchini, cherry tomatoes, and minced garlic.
• Sauté until the vegetables are tender yet still crisp. Season with salt and pepper.

STEP 3. Combine Steak and Vegetables:

• Return the cooked steak to the skillet with sautéed vegetables. Mix well until flavors meld.

STEP 4. Assemble the Burritos:

• If using lettuce leaves, lay them flat. Otherwise, warm the low-carb tortillas briefly.
• Spoon the steak and vegetable mixture onto each wrap.

STEP 5. Add Toppings:

• Customize your burritos with avocado slices, shredded cheese, sour cream or Greek yogurt, and fresh cilantro.

STEP 6. Roll and Serve:

• Carefully fold the sides of the wraps and roll them up, securing with toothpicks if needed.
• Serve your delicious Veggie and Steak Keto Burritos with lime wedges on the side.