Reddit mentions of Ole Mexican High Fiber Low Carb Flour Tortillas, "8 Count (Pack of 6)

I like to make a bunch of burritos and freeze them, so it's super easy to make a lot at once and grab one to take to work whenever I need an easy, low-cal lunch.

To make mine, I throw some chicken breasts into a slow cooker with enchilada sauce and a little can of green chiles (or your favorite salsa would work), cook on low 6-8 hours, then shred. I make "Spanish rice" by cooking rice and subbing half the water with salsa. And then I usually prep some kind of veggie, like peppers and onions or some black beans and corn (I'm actually really into pickled carrots lately).

Throw moderate amounts of each (going light on the rice) into a low-carb tortilla (I get these, 50 cal each), wrap up tight in plastic wrap, and continue until you have a pile of burritos to freeze. Just keep track of how many total calories everything is and then divide by how many burritos you made. Mine usually come out to about 250-300 cal each.

I use one rather than two a day and it's fine for me. Even better are these which are 5 g and affect me even less than the mission:
https://www.amazon.com/gp/product/B001SB1X2E/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

For me, I try to take recipes that are already established and switch things out until their calorie counts are "acceptable". It may not always be the healthiest changes, if you're worried about being able to pronounce what is in your food, some things just go off the table if you're battling it against calorie count.

For instance, I accidentally told someone to pick up the wrong kind of squash a the start of the week (I needed spaghetti squash, I ended up with a butternut, and so turns the world) so I needed to figure out what to do with it. I came across http://www.makingthymeforhealth.com/2014/01/12/roasted-butternut-squash-enchilada-casserole/. In itself, it's not bad by any means, but I knew with a couple changes here and there, I could make it shine!

First, I traded out her tortillas (could have left them out altogether for even lower counts to be honest, it still would have rocked socks) for these suckers which are only 50 calories a piece. I only ended up using 4 versus the 6 it called for, bonus!

Secondly, for the cheese, I switched out for this (it says they don't sell it, but Wal-Mart is oddly the only place I can buy the cheddar, my local Smith's/Kroger carries the Fat free mozzarella. Super inconvenient.

I also only needed about half an onion and the salsa I used was 5 calories per 1oz.

Keeping that all in mind, and that the dish makes 9 servings, each serving (for me) came out to 118 calories and I assure you, that serving was HUGE, there was no way I could finish it. If I was making this a recipe for someone with MY appetite, those 9 servings would have become 18! Which is just under 60 calories for an ultra filling meal. Yes, I get that the cheese is questionable, but hey, it's better than having people get whiny about "this would have been better with cheese". IF you remove the tortillas and the cheese and still kept the servings at nine, (again, HUGE) you'd only be rocking a 70 calorie meal! It's truly all about taking the time to deconstruct a recipe and build it back in the image you want it in!

I have a ton of other recipes and the changes that I've made to them if you'd like some more ideas. This was dinner tonight so it's fresh in my mind. It can be done, so don't panic! You got this and they'll never know that it's low in calories.

EDIT: Also, when it says to cook things in oil, I make a point to use the oil spray, no, it's not 0 calories, I'm not fooled by what the can says, but it's a lot lower and easier to control then pouring in oil out of a bottle!

I am fond of these tortillas. They are about $4 a pack in my neck of the woods.

My favorite dipper is cucumber for low cal. Carrots are great too. I also drink a lot of sugar free hot chocolate. It's only 25 calories a mug.

I like the Mission brand Carb Balance (in soft taco style (120 calories), but they also sell the burrito style) but they have like 13 grams of fiber per wrap which is almost excessive! But I eat them every day! They freeze really well and they're still soft when I warm them up in the microwave.

The other brands I really like but I haven't tried freezing are the [Lets Skip the Sandwich] (http://www.tumaros.com/content/tumaros-products?cid=68) by Tumaros and the [Ole Xtreme Wellness Wraps] (https://www.amazon.com/Ole-Mexican-Wrap-Xtreme-Fiber/dp/B001SB1X2E). I get the Whole Wheat ones from Tumaros and they have 60 calories per wrap and 7g of fiber. The Xtreme Wellness High Fiber Low Carb wraps have 90 calories and 9 grams of fiber.

I think I've found all three at Walmart or Walmart Neighborhood Market! What do you put in your breakfast burritos?

I think I'm pretty bad at cooking, too, but there are a few things I make really, really well. It all involves what /u/Illigmar said: put a bunch of shit in a pan (pot) and let it sit.

One meal that I absolutely love, and which can be very, very healthy, but delicious, is chili. Buy a bunch of different beans, some lean ground beef or turkey (or whatever you fancy), chop up an onion, garlic, and bell peppers, then a ton of chili powder, cumin, and whatever other spices sound good. I also usually put a jar of jalapenos in there, with some habaneros. It literally involves dumping everything into a pot and letting it cook for a few hours. Ridiculously easy, delicious, and depending on what you put in it, low-calorie, but filling.

I also subsist on tacos most of the week. I buy these wraps from either Kroger or Walmart, use Greek Yogurt as sour cream, toss some low cal queso (Pace, Newman's Own, whatever), and toss in your meat of choice. Add some peppers or onions for fajita style and to get those veggies in. I usually prep the meat, onions and peppers on Sundays and make a huge batch to last all week.

Point: find something to practice making. Something you believe you would enjoy eating regularly. Start small with something relatively easy. Get good at it and meal prep at least one day a week. It makes "cooking" a lot easier when you don't feel overwhelmed to do a fancy meal every single day. Eventually, you will get better at it and start branching out. You'll get new ideas about what new to make and how to enhance your existing recipes.

Seems to me you could really cut down on carbs in that. When I did keto (I'm picking it back up on Saturday) I made a week's worth of breakfast burritos every Sunday night. They definitely did not have 11g of net carbs in them.

• There are wraps out there with less than 7g...I think it's 5 or 6. Made by Olé I think? (edit: here they are, it's 5g!)
  
• There is absolutely no need for milk in this recipe.
  
• There is no need for peppers. I'd sub with some Herdez Verde Salsa. 1g carbs per serving, and I use much less than a serving per burrito. That gives it enough flavor.
  
  I plan to make these burritos again this weekend. I will have to get back to you about the brand of tortillas and exact macros if anyone is interested. I want to say it was something like 7 or 8g of carbs per burrito. Still almost half if you're limiting yourself to 20g, but 3g less than your burrito is a 15% savings.