3 Easy Baked Southwest “Sandwich” Keto Variations Three great versions of the same recipe: Baked Southwest Stuffed Avocados, Southwest Turkey Avocado Bake, and Southwest Turkey Avocado Wraps. Awesome for using up Thanksgiving leftovers! This is one meal you can share with your non-keto friends and keto-diet friends alike. No one needs to know they’re sugar free, low carb, grain free, and ketogenic!
This is yet another recipe that was passed on from a friend and then altered. I have to give a big shout out to this amazing friend, who is a great cook and recipe finder! She truly makes cooking look effortless.
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This recipe is also yet another recipe that is easy and our family loves—I had to make it keto!
You’re in luck (me too!), because I figured out three different ways to put the yummy flavors of Baked Southwest Sandwiches into a keto meal. You’re going to LOVE these!
Looking for easy Mexican meals? Try our Keto Super Taco Meat and the 8 recipes to use it!
Which Easy Should I Choose?
Each of these three versions has almost the same components: Southwest Mayo, avocados, tomatoes, cheese, and turkey. It really is that simple.
They’re all super easy. But if you want something that doesn’t need to be baked, I would go for the Southwest Turkey Avocado Wraps. It doesn’t get any easier!
If you make up the filling beforehand, you can bring along some lettuce or the turkey slices and have an easy, healthy, low carb work or school lunch ready to go!
The awesome part is that if you get tired of one recipe, you can switch and try another one! (Though I doubt you’ll get tired of any of them!)
I like to buy the fixings for them, make a big batch of the Southwest Mayonnaise, and then rotate between all three versions over the next few days. Yum!
Love stuffed avocados? Try these Taco Stuffed Avocados, Keto Caprese Baked Stuffed Avocados, or Keto Sushi Stuffed Avocados!
Notes for 3 Easy Baked Southwest “Sandwich” Keto Variations
The Southwest Mayonnaise is an extremely flexible and flavorful condiment that is great on these three Southwest Sandwich variations, but is also good for tons of other meals!
I’m sure you’ll think of something to put it on as soon as you taste it. If you want to make the mayo and use it on something other than these recipes, I would add about ½ cup to ⅔ cup of the spiced olives to the mayo recipe below. Sometimes I add more. They’re so yummy!
The mayonnaise is definitely what makes this meal, so don’t skip it or use plain mayo! You can thank me later.
Also, if you need a sugar free, vegetable oil free mayo, try this ridiculously easy recipe! 2-Minute Keto Olive Oil Mayonnaise
Avocado Tip: The best tip I’ve heard of for making baked stuffed avocados is to use a muffin pan instead of a flat cookie sheet. The muffin holes cradle the avocados and keep them from tipping over, spilling their contents! Brilliant!
More Keto Turkey Recipes:
Turkey Leek Soup with Bacon and Broccoli
Keto Southwest Salad Stuffed Avocados
On to the Keto Southwest Recipes!
While I did get the Baked Southwest Sandwich recipe from my awesome friend, the original sandwich recipe is from Taste of Home.
If you want an actual sandwich, you can use your favorite keto bread. I haven’t tried that yet, so be sure to let me know how it goes if you do!
Use up those Thanksgiving turkey leftovers with these 3 Easy Baked Southwest “Sandwich” Keto Variations!
3 Easy Baked Southwest “Sandwich” Keto Variations
These variations on the baked southwest sandwich are a delicious way to use up leftover Thanksgiving turkey! Be sure to leave a rating for these recipes below when you’re done inhaling this ketogenic deliciousness!
- 2 4.2 ounce cans chopped black olives, drained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon pink Himalayan salt
- ½ cup sugar free, vegetable oil free mayonnaise
- ⅓ cup sour cream
- ⅓ cup green onions, finely diced
- 1/3 cup Spiced olives, above
Baked Southwest Stuffed Avocados:
- 2 ripe avocados, pitted and sliced in half
- ½ cup chopped turkey
- 7 grape tomatoes, chopped
- ½ cup cheddar jack cheese, shredded
- ⅓ cup Southwest Mayonnaise, see above
- 3 tablespoons spiced olives, for topping (see above)
Southwest Turkey Avocado Bake:
- ¾ cup spiced olives
- 3 cups turkey, diced
- 1 cup grape tomatoes, diced
- 2 avocados, ripened, pitted, and diced
- 1 ¼ cup + 3 tablespoons cheddar jack cheese
- ½ cup Southwest Mayonnaise, see above
- ⅓ cup spiced olives, for topping (see above)
Southwest Turkey Avocado Meat or Lettuce Wraps:
- Mix all ingredients together in a small bowl.
- Add all ingredients together in a small bowl. Mix until well-combined.
Baked Southwest Stuffed Avocados:
- Preheat oven to 350°F.
- Place avocado halves with the sliced side up, on a baking tray (see tip above, in post).
- Place all other ingredients except spiced olives in a bowl. Stir until combined.
- Spoon turkey filling into avocado halves, dividing evenly.
- Top with some cheese and the spiced olives.
- Bake at 350°F for 7-9 minutes until cheese is melted. Serve.
Southwest Turkey Avocado Bake:
- Preheat oven to 350°F. Butter the sides and bottom of an 8”x8” or 1.5 quart glass or ceramic baking dish.
- Place all ingredients except spiced olives and 3 tablespoons fo the cheese into a medium bowl. Gently fold ingredients together, being careful not to mash the avocados.
- Spoon into baking dish. Top with the remaining 3 tablespoons cheese and the spiced olives.
- Bake in a 350°F oven for 25 minutes.
Southwest Turkey Avocado Wraps:
- Option 1 (meat wraps): Lay the turkey slices on a microwave-safe plate. Spread 2 tablespoons Southwest Mayonnaise on each turkey slice. Evenly top the slices with the rest of the ingredients, ending with the spiced olives. Microwave for about 30 seconds, or until the cheese is melted. Serve.
- Option 2 (lettuce wraps): Rinse and dry the romaine leaves and lay on plates. Spread 2 tablespoons Southwest Mayonnaise on each turkey slice. Evenly top the romaine with the rest of the ingredients, ending with the spiced olives. Enjoy!
Note for Option 2: If you prefer, you may place the lettuce wrap fillings in a microwave safe bowl and warm for 30 seconds before putting into the lettuce wraps.
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Pearls 6 oz. Ripe Pitted Extra-Large Black Olives, 8-Cans
Frontier Co-op Organic Chili Powder Blend, 1 Pound Bulk Bag
Mercer Culinary Genesis Forged Santoku Knife, 7 Inch
Extra Large Organic Bamboo Cutting Board for Kitchen - NEW CRACK-FREE DESIGN - Best Wood Chopping Boards w/ Juice Groove for Carving Meat, Wooden Butcher Block for Vegetables & Serving Tray for Cheese
Design Imports Baja Cantina Cotton Southwest Table Linens, Jacquard Dishtowel 18-Inch by 28-Inch, Set of 3, 1 Blue 1 Red and 1 Green Cactus Stripe
Cactus Southwest Kitchen Decorations Salt and Pepper Shaker Set
Organic Cumin Seed Powder by Naturevibe botanicals, 1 lb (Cuminum cyminum L.) | Raw, Gluten-Free & Non-GMO | Adds Flavor and Taste
Sherpa Pink Himalayan Salt, 2lbs Extra-Fine Grain
USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick Quick Release Coating
Nutrition Information:Yield: 6
Amount Per Serving: Calories: 430
I love this meal I could eat it everyday! Now if only I could fine ripe avocados everyday.
What a great way to use a recipe in more then one way! I am so addicted to the flavor of this. It’s like a perfect combination of unexpected amazingness!
LOL, I’m glad I’m not the only one. It’s one of my favorites! SO much flavor!
Love these quick and easy meals with some of my favorite ingredients! I love this MAYO! Im not a huge olive fan but the mayo is great. I substitute the additional olives with red peppers and a bit of red onion (using the same spices on them as the recipe) and they taste great.
What a great idea! I’m going to have to try it that way next time! And seriously, the mayo. ?