Keto Chipotle Burrito
Savor the bold flavors of this Keto Chipotle Burrito, a low-carb twist on a Tex-Mex favorite that packs a smoky, zesty punch! Perfect for keto enthusiasts or anyone craving a healthier burrito option, this recipe features tender, oven-baked chicken marinated in a spicy chipotle-lime blend, paired with fragrant cilantro cauliflower rice, creamy avocado slices, and crisp romaine lettuce wraps. With only 20 minutes of prep and no tortilla in sight, this guilt-free, gluten-free delight is ideal for meal prep or a quick, satisfying weeknight dinner. Bursting with protein, healthy fats, and mouthwatering spices, this dish will transport your taste buds straight to flavor town—all while keeping your carb count in check!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons chipotle peppers in adobo sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cups cauliflower rice
- 0.25 cup cilantro, chopped
- 4 large romaine lettuce leaves
- 1 avocado, sliced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium bowl, combine the chipotle peppers, garlic powder, ground cumin, and paprika. Mix them with olive oil and lime juice to create a marinade.
Place the chicken breasts in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or overnight if possible.
Preheat your oven to 375°F (190°C).
Remove the chicken from the marinade and place it on a baking sheet. Bake for 25-30 minutes, or until the chicken is cooked through and is no longer pink in the center.
While the chicken is baking, heat a large skillet over medium heat and add the remaining tablespoon of olive oil.
Add the cauliflower rice to the skillet and sauté for 5-7 minutes until tender. Season with salt and black pepper, then stir in the chopped cilantro.
Once the chicken is cooked, shred it using two forks.
Lay one romaine lettuce leaf flat on a clean surface. Begin assembling the burrito by adding a layer of cauliflower rice, followed by shredded chicken, and a few avocado slices.
Roll the romaine leaf tightly around the fillings to form a burrito shape. Repeat with the remaining leaves and ingredients.
Serve immediately and enjoy your flavorful Keto Chipotle Burrito!
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1884 mg | 82% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 9.0 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 210 mg | 16% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2842 mg | 60% | |
*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.
