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Mad Creations Mexican Phorrito
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Mexican Keto Phorrito | Mexican Pho Burrito

A fusion from Heaven! Vietnamese and Mexican bought together in a beautiful delicious way to enjoy a bowl of pho.
Prep Time30 minutes
Cook Time1 day
Total Time1 day 30 minutes
Course: Breakfast Lunch and Dinner, Lunch
Cuisine: Mexican
Recipe Category: Low Carb
Servings: 10 serves
Calories: 300kcal
Author: Megan Ellam

Ingredients

  • 1 batch Mexican Pho cooked as per instructions
  • 1 packet konjac noodles
  • 1 batch Cauliflower Keto Wraps cooked as per instructions
  • 1 avocado diced
  • 1 cup bean sprouts
  • 1/4 cup fresh coriander
  • 2 sprigs fresh mint
  • 1 lime
  • 6 red long chillies sliced thinly
  • 1 green onion sliced thinly
  • 2 tbsp hoisin sauce
  • 1 tbsp sriracha sauce
Metric - US Customary

Instructions

CONVENTIONAL METHOD

  • Heat pho and konjac noodles over medium heat until warm through.
  • Remove meat and noodles and reserve. (there will still be some in the pho but that is fine
  • Place a little beef into centre of the wrap and top with noodles, avocado, herbs, hoisin and sriracha. Fold in sides and roll to form a small burrito. Cut in half.
  • Serve Phorrito with warm Pho for dunking. Top Pho with extra herbs, chilli and a squeeze of lime.

THERMOMIX® METHOD

  • Heat prepared pho with konjac noodles for 15 minutes/100℃/reverse/speed 1. Follow from Step 2 above.

Notes

All parts of this recipe can be made ahead of time.
Cauliflower Wraps can be frozen and or made into mini sizes which would suit this recipe beautifully. How good would it be for entertaining as a starter.
The Pho itself can also be frozen and served individually.
 

Nutrition

Serving: 1phorrito | Calories: 300kcal | Carbohydrates: 13g | Protein: 14g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 88mg | Potassium: 124mg | Fiber: 9g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 6.4mg | Calcium: 7mg | Iron: 0.3mg | Net Carbs: 4g