Keto Tacos

Serves: 2 | Makes: 4–6 tacos

Ingredients:

• 250g Mince beef
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• ½ tsp garlic powder
• Salt & pepper to taste
• 1 Pack of  Palena Fresh Keto Tortillas

Toppings:

• Shredded lettuce
• Diced tomato
• Avocado or guac
• Sour cream or Greek yoghurt
• Grated cheese
• Fresh coriander

Method:

1. Heat olive oil in a pan, cook meat with spices until browned and cooked through.
2. Warm tortillas in a dry pan or oven.
3. Load up each tortilla with meat + your fave toppings.
4. Fold and devour.

Keto Quesadillas

Serves: 2 | Makes: 2 full quesadillas

Base Ingredients:

• 4 Palena Fresh Keto Tortillas
• 1 cup grated cheese (cheddar or tasty work great)
• Butter or olive oil for pan

 Chicken Quesadilla Filling:

• 1 cup cooked shredded chicken
• ½ tsp smoked paprika
• 1 tbsp chopped fresh coriander
• Optional: jalapeños, red onion slices

 Mushroom & Spinach Filling:

• 1 cup sliced mushrooms
• 1 handful baby spinach
• 1 tsp olive oil
• 1 clove garlic, minced
• Salt & pepper

Method:

1. For mushroom option: sauté mushrooms, garlic, spinach in olive oil until soft.
2. Lay cheese + filling onto one tortilla, top with another.
3. Heat a pan with a little butter/oil. Cook until golden on both sides.
4. Slice into wedges and serve with salsa or sour cream.

Keto Wraps (Lunch-Friendly)

Makes: 1 wrap | Multiply as needed

Fillings (Pick your combo!):

• Deli meats + cheese + lettuce + mayo/mustard
• Tuna + avocado + cucumber + rocket
• Grilled chicken + spinach + aioli
• Roast beef + horseradish cream + pickles

Method:

1. Load your fillings onto a tortilla.
2. Roll it up tightly.
3. Optional: toast in a sandwich press for toasty goodness.

Keto Enchiladas

Serves: 2–3 | Makes: 4 enchiladas

Ingredients:

• 2 cups shredded chicken or beef
• ½ cup grated cheese (inside)
• 1 cup sugar-free enchilada sauce (or see below for recipe)
• Extra cheese for topping
• 4 Palena Fresh Keto Tortillas

Method:

1. Preheat oven to 180°C.
2. Mix meat with ½ cup cheese. Spoon into tortillas, roll up, and place in a baking dish seam-side down.
3. Pour enchilada sauce over the top, sprinkle with extra cheese.
4. Bake 15–20 mins or until bubbling and golden.
5. Top with sour cream and coriander if you’re fancy.

Keto Breakfast Wraps

Serves: 1–2 | Great for Meal Prep

Ingredients:

• 2 eggs, scrambled
• 2 rashers bacon or 1 sausage, cooked
• ¼ avocado, sliced
• Handful spinach
• 1–2 Palena Fresh Keto Tortillas

Method:

1. Scramble eggs, cook bacon/sausage.
2. Warm tortilla and layer all ingredients.
3. Wrap it up, toast if desired, and you’re ready to roll.
   Perfect to freeze and reheat on busy mornings.

Dessert Quesadilla (Choc-Berry Style)

Serves: 1 | Sweet Treat Without the Guilt

Ingredients:

• 1 Palena Fresh Keto Tortilla
• 1 tbsp keto chocolate spread or nut butter (or some MELK Ganache if we can ever make enough to sell)
• A few raspberries or sliced strawberries
• Sprinkle of cinnamon + Melvia
• Butter for the pan

Method:

1. Spread choc/nut butter on half the tortilla. Add berries.
2. Fold tortilla over like a quesadilla.
3. Fry gently in butter until golden and crisp.
4. Slice + optionally dust with more cinnamon.
5. Serve it with some whipped cream.

Keto Enchilada Sauce

Low-carb, rich, and ready in 10 minutes.

Makes: ~1¼ cups (enough for 4–6 enchiladas)
Net carbs: ~2g per ¼ cup serve

Ingredients:

• 2 tbsp olive oil
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried oregano
• ½ tsp chili powder (adjust to taste)
• Pinch of cinnamon (optional but gives depth)
• 1½ cups chicken or veggie stock (no added sugar)
• Salt & pepper to taste
• Optional: ¼ tsp xanthan gum for extra thickness (or reduce longer to thicken naturally)

 Method:

1. In a saucepan, heat olive oil over medium heat.
2. Stir in tomato paste and all the spices. Cook for 1–2 minutes until fragrant—it should smell amazing.
3. Slowly whisk in the stock to avoid lumps.
4. Simmer for 5–7 minutes, stirring occasionally, until slightly thickened.
5. Season with salt and pepper. Add xanthan gum here if using (sprinkle and whisk quickly).
6. Use immediately or cool and store in the fridge for up to 5 days (or freeze in portions).

 Mel’s Tips:

• Want a smoky kick? Add chipotle powder or a dash of liquid smoke.
• Make it creamy: Stir in a splash of heavy cream at the end for a richer twist.