Low Carb Chipotle Chicken Burrito
Elevate your weeknight meals with this flavorful and guilt-free Low Carb Chipotle Chicken Burrito, a healthy twist on a Tex-Mex favorite. Featuring tender, smoky chicken marinated in chipotle peppers and aromatic spices, this recipe swaps traditional tortillas for crisp romaine lettuce leaves, making it perfect for keto and low-carb lifestyles. The burrito is loaded with vibrant layers of zesty cilantro-lime cauliflower rice, creamy avocado, juicy cherry tomatoes, and a touch of cheddar cheese for a satisfying yet light bite. Quick to prepare in just 40 minutes, this nutrient-packed dish is an ideal option for anyone craving a bold, customizable, and wholesome meal. Perfect for weeknight dinners, meal prep, or lunch on-the-go, it’s your go-to for flavor without compromise!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Chipotle peppers in adobo sauce
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Cauliflower rice
- 0.25 cup Fresh cilantro
- 1 tablespoon Lime juice
- 8 large Romaine lettuce leaves
- 1 medium Avocado
- 1 cup Cherry tomatoes
- 0.25 cup Red onion
- 0.5 cup Cheddar cheese, shredded
Instructions
Begin by marinating the chicken breasts. In a bowl, mix chipotle peppers, 1 tablespoon of olive oil, garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper.
Add the chicken breasts to the marinade, ensuring they are fully coated. Let them sit for at least 15 minutes.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the marinated chicken breasts.
Cook the chicken for about 7-8 minutes on each side, or until fully cooked and golden brown. Remove from skillet and let rest for 5 minutes.
While the chicken is cooking, prepare the cauliflower rice. Heat a non-stick pan over medium heat and add the cauliflower rice.
Stir-fry the cauliflower rice for about 5 minutes, or until it reaches your desired tenderness. Remove from heat and mix in chopped cilantro and lime juice.
Slice the chicken into thin strips.
Prepare the burrito components by slicing the avocado, halving the cherry tomatoes, and finely dicing the red onion.
Assemble the burritos by layering 2 romaine lettuce leaves for each wrap. Spread an even layer of cauliflower rice, followed by chicken strips, avocado slices, cherry tomatoes, red onion, and a sprinkle of shredded cheddar cheese.
Roll the lettuce leaves tightly to enclose the fillings, folding in the sides as you roll.
Serve immediately, with any remaining cilantro-lime cauliflower rice on the side.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 14.5 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 615 mg | 47% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2837 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.
