Keto Bacon Ranch Burrito
Satisfy your cravings with this deliciously satisfying *Keto Bacon Ranch Burrito*, a flavorful low-carb twist on a classic favorite! This recipe swaps out traditional tortillas for crisp, fresh iceberg or butter lettuce leaves, creating the perfect wrap for a savory filling of crispy thick-cut bacon, shredded chicken, creamy avocado, and a burst of tangy ranch dressing. Topped with melted cheddar cheese, juicy cherry tomatoes, and a sprinkle of green onions, every bite is packed with irresistible layers of texture and taste. Quick to prepare in just 25 minutes, this keto-friendly burrito is perfect for busy weeknights, meal prep, or a fun and healthy handheld meal. Bursting with bold flavors and wholesome ingredients, it’s a guilt-free indulgence that's sure to keep you on track with your low-carb lifestyle!
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Recipe Information
Ingredients
- 4 pieces large iceberg or butter lettuce leaves
- 8 slices thick-cut bacon
- 1 cup cooked chicken breast, shredded
- 1 cup cheddar cheese, shredded
- 0.5 cup ranch dressing
- 0.5 cup cherry tomatoes, halved
- 1 whole avocado, sliced
- 2 tablespoons green onions, chopped
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by cooking the bacon slices in a skillet over medium heat until they are crispy, about 6-8 minutes. Remove from the skillet and place on a paper towel-lined plate to drain excess fat.
While the bacon is cooking, prepare the other ingredients: shred the cooked chicken breast, halve the cherry tomatoes, slice the avocado, and chop the green onions.
Lay each lettuce leaf flat on a clean surface or cutting board. Pat them dry with a paper towel if they are wet.
Spread 2 tablespoons of ranch dressing over the center of each lettuce leaf.
Divide the shredded chicken evenly among the lettuce leaves, placing it on top of the ranch dressing.
Crumble the cooked bacon over the chicken in each lettuce leaf.
Sprinkle shredded cheddar cheese over the bacon.
Top each with a few cherry tomato halves, a few slices of avocado, and a sprinkle of chopped green onions.
Season each with a light sprinkle of salt and black pepper.
Carefully fold the sides of the lettuce leaves inward, then roll them up from the bottom to form a burrito-like shape, securing with a toothpick if necessary.
Serve immediately and enjoy your Keto Bacon Ranch Burritos!
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.9 g | 202% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 4176 mg | 182% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 6.6 g | ||
| Protein | 125.1 g | 250% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 948 mg | 73% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1871 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
