Keto Chipotle Chicken Burrito
Savor the bold and smoky flavors of this Keto Chipotle Chicken Burrito, a low-carb twist on a classic favorite! Perfectly marinated chicken breast infused with chipotle chili powder, garlic, cumin, and zesty lime juice becomes the star of this dish, complemented by creamy avocado, juicy cherry tomatoes, and crisp lettuce. Wrapped in soft keto tortillas and topped with shredded cheddar cheese and fresh cilantro, every bite is bursting with flavor while staying true to your ketogenic lifestyle. Ready in just 40 minutes, this protein-packed burrito is ideal for busy weeknights or meal prep. Enjoy all the indulgence of a burrito without breaking your diet goals!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Chipotle chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 4 Lettuce leaves
- 1 Avocado
- 8 Cherry tomatoes
- 0.25 Red onion
- 0.5 cup Cheddar cheese, shredded
- 4 Keto tortillas
- 2 tablespoons Cilantro, chopped
Instructions
Slice the chicken breast into thin strips for even cooking.
In a medium-sized bowl, combine olive oil, chipotle chili powder, garlic powder, cumin, salt, black pepper, and lime juice to create a marinade.
Add the chicken strips to the marinade, making sure each piece is well-coated. Let it marinate for at least 10 minutes.
While the chicken is marinating, prepare the vegetables: slice the avocado, halve the cherry tomatoes, and finely chop the red onion.
Heat a large skillet over medium heat. Once hot, cook the marinated chicken strips for about 6-8 minutes on each side, or until cooked through and slightly charred in spots.
While the chicken is cooking, warm the keto tortillas in the oven or on a skillet.
Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing into bite-sized pieces.
Assemble the burritos by layering lettuce leaves on the tortillas followed by slices of avocado, cherry tomatoes, and chopped red onion.
Add the cooked chicken slices and sprinkle shredded cheddar cheese over the top.
Garnish with chopped cilantro, roll up the burrito tightly, and serve immediately.
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 5284 mg | 230% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 35.7 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 923 mg | 71% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 5399 mg | 115% | |
*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.
