Low Carb Cantina Chicken Burrito
Indulge in Mexican-inspired flavors with this Low Carb Cantina Chicken Burrito—your new go-to meal for a healthy yet satisfying twist on a classic favorite! This recipe features juicy, spiced grilled chicken paired with tender riced cauliflower, creamy homemade guacamole, and a medley of bold toppings like shredded cheddar cheese, salsa, and sliced jalapeños, all wrapped up in a soft low-carb tortilla. With just 15 minutes of prep and easy-to-follow steps, it’s perfect for busy weeknights or meal prepping. Packed with protein and vibrant flavors, this guilt-free burrito is a delicious way to stick to your low-carb lifestyle without sacrificing taste. Serve with an extra squeeze of lime and a sprinkle of cilantro for the ultimate fresh finish.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Riced cauliflower
- 4 pieces Low-carb tortillas or wraps
- 1 large Avocado
- 1 piece Lime
- 0.5 cup Fresh cilantro
- 0.5 cup Sour cream
- 1 cup Shredded cheddar cheese
- 0.5 cup Salsa
- 0.25 cup Jalapeños, sliced
Instructions
Preheat your grill or stovetop grill pan over medium high heat.
Brush each chicken breast with olive oil and season with cumin, garlic powder, chili powder, salt, and black pepper on both sides.
Place the chicken breasts on the grill and cook for about 6-7 minutes on each side until fully cooked and golden brown. The internal temperature should reach 165°F (74°C). Remove from the grill and let them rest for a few minutes before slicing into thin strips.
While the chicken is cooking, heat a large non-stick skillet over medium heat, add a tablespoon of olive oil, and then add the riced cauliflower. Sauté for about 5-7 minutes until tender and cooked through. Season with a pinch of salt and pepper.
Prepare the avocado by removing the pit and mashing the flesh in a bowl. Squeeze in the juice of half a lime and season with salt to taste; mix well to make a simple guacamole.
Warm the low-carb tortillas in a dry skillet for about 10-15 seconds on each side or until pliable.
To assemble each burrito: layer a tortilla with a portion of the riced cauliflower, some sliced grilled chicken, a spoonful of guacamole, a dollop of sour cream, a sprinkling of shredded cheddar cheese, a tablespoon of salsa, a few slices of jalapeños, and a sprinkle of chopped cilantro.
Roll the tortilla tightly, folding in the sides as you go, to form a burrito. Repeat with the remaining tortillas and fillings.
Serve the burritos warm with an extra wedge of lime and more cilantro for garnish if desired.
Nutrition Facts
Calories |
2249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 4013 mg | 174% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 21.4 g | ||
| Protein | 171.8 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1366 mg | 105% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2250 mg | 48% | |
*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.
