Keto Cantina Chicken Burrito
Indulge in the bold, zesty flavors of this Keto Cantina Chicken Burrito—a low-carb twist on a Tex-Mex classic that's packed with protein and vibrant toppings. Succulent strips of spice-rubbed, skillet-seared chicken take center stage, layered with creamy avocado, crisp romaine lettuce, and tangy sour cream. But the real game-changer is the ingenious "burrito shell" made entirely of baked and crispy cheddar cheese, giving you all the satisfaction of a burrito without the carbs. This easy, 35-minute recipe serves two and brings together the best of smoky seasonings, fresh cilantro, and a zesty lime finish. Perfect for keto enthusiasts and lovers of quick, wholesome meals, this keto-friendly burrito is sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 1 piece Chicken breast
- 1 tablespoon Olive oil
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 0.5 piece Avocado, sliced
- 1 cup Romaine lettuce leaves, shredded
- 2 tablespoons Sour cream
- 2 tablespoons Chopped fresh cilantro
- 1 piece Lime, cut into wedges
Instructions
Preheat your oven to 400°F (200°C).
Slice the chicken breast into thin strips.
In a bowl, mix together olive oil, chili powder, ground cumin, garlic powder, salt, and black pepper.
Add chicken strips to the bowl and toss to coat evenly with the spice mixture.
Heat a skillet over medium-high heat and cook the chicken strips for about 6-8 minutes, until fully cooked and slightly charred. Set aside.
Line a baking sheet with parchment paper. Spread the shredded cheddar cheese evenly into a circle, about 6 inches in diameter.
Bake the cheese circle in the oven for 5-7 minutes, until it is melted and starts to crisp around the edges. Remove from oven and let cool slightly to form the 'burrito shell'.
Once the cheese has cooled enough to handle, carefully transfer it to a plate.
On the cheese shell, layer cooked chicken, avocado slices, shredded romaine lettuce, and a dollop of sour cream.
Top with chopped cilantro for freshness.
Carefully fold the cheese shell over the filling to create a burrito shape.
Serve immediately with lime wedges on the side for zestiness.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 2.3 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 470 mg | 36% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 575 mg | 12% | |
*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.
