Ingredients
6
6 servings
- •0.25 cup mayonnaise
- •1 tablespoon sugar-free ketchup
- •1 teaspoon mustard
- •1 teaspoon pickle juice
- •1 teaspoon apple cider vinegar
- •1.25 teaspoons salt, divided
- •0.75 teaspoon ground black pepper, divided
- •12 slices dill pickle
- •1 pound ground beef
- •0.5 cup diced onion
- •2 teaspoons Worcestershire sauce
- •6 (8 inch) low-carb tortillas
- •1.5 cups shredded Cheddar cheese
- •avocado oil cooking spray
- •1 teaspoon sesame seeds, or to taste
- •1.5 cups shredded romaine lettuce, or to taste
Instructions
- Mix mayonnaise, ketchup, mustard, pickle juice, vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper together in a small bowl until well combined. Cut each pickle slice in quarters for 48 total pieces. Set both aside.
- Heat a skillet over medium-high heat. Add ground beef and cook, crumbling with a spoon and stirring often, until browned, 5 to 7 minutes. Drain grease (if desired). Add onion to the beef and cook for 2 minutes. Stir in Worcestershire sauce, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. Remove from the heat.
- Place one tortilla on a work surface. Add ½ cup Cheddar cheese. Top with about ½ cup beef mixture, 8 pieces pickle, and about 1 teaspoon sauce. Fold in the sides of the tortilla and roll over the filling into a burrito. Place burrito, seam-side down, on a plate while you prepare the remaining burritos.
- Spray each burrito with cooking spray and sprinkle with sesame seeds. Place, seam-side down, in the air fryer basket.
- Air-fry at 375 degrees F (190 degrees C) until golden and toasted, 5 to 7 minutes.
- Serve with the remaining sauce and shredded lettuce.
Nutritional Facts
Per 6 servings
- Calories: 524
- Carbohydrate: 19g
- Fat: 42g
- Fiber: 10g
- Protein: 27g
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