Low Carb Vegetable Burrito
Savor the vibrant flavors of this Low Carb Vegetable Burrito, a guilt-free twist on a Tex-Mex classic that's perfect for keto and vegetarian diets! Wrapped in crisp, fresh green lettuce leaves, this dish swaps traditional tortillas for a wholesome, low-carb alternative. Packed with nutrient-rich ingredients like cauliflower rice, sautéed zucchini, red bell peppers, mushrooms, and juicy cherry tomatoes, every bite bursts with savory goodness. Topped with creamy avocado slices, shredded cheddar or vegan cheese, fresh cilantro, and a splash of lime juice, these burritos deliver a refreshing, satisfying meal in just 25 minutes from start to finish. Whether you're cutting carbs or looking for a lighter option, these customizable lettuce-wrapped burritos are ideal for lunch, dinner, or an effortless party appetizer. Perfectly seasoned with cumin and chili powder, they are full of flavor without compromising on health.
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Recipe Information
Ingredients
- 8 leaves Large green lettuce leaves (such as Romaine or Butter Lettuce)
- 2 cups Cauliflower rice
- 1 tablespoon Olive oil
- 1 Red bell pepper, diced
- 1 Zucchini, diced
- 1 cup Mushrooms, finely chopped
- 1 cup Cherry tomatoes, quartered
- 1 Avocado, sliced
- 0.5 cup Shredded cheddar cheese (or dairy-free cheese for vegan option)
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lime juice
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Sour cream (optional, or use a vegan alternative)
Instructions
Prepare the lettuce leaves by washing them thoroughly and patting them dry with a paper towel. Set them aside as a low-carb wrap alternative.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced zucchini, red bell pepper, and mushrooms to the skillet. Sauté for 4-5 minutes until they are tender and slightly caramelized.
Stir in the cauliflower rice, cumin powder, chili powder, salt, and black pepper. Cook for another 3-4 minutes until the cauliflower rice is heated through and slightly golden.
Remove the skillet from heat and stir in the lime juice for a burst of freshness.
Assemble each burrito by laying a lettuce leaf flat. Spoon in a portion of the cauliflower rice mixture into the center.
Top with cherry tomatoes, sliced avocado, shredded cheddar cheese, and chopped cilantro.
Optionally, add a dollop of sour cream or a vegan alternative for creaminess.
Carefully fold the sides of the lettuce leaf inward and roll it up tightly like a burrito. Repeat with the remaining leaves and filling.
Serve immediately and enjoy your flavorful, low-carb vegetable burritos!
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1742 mg | 76% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 26.9 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 655 mg | 50% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3382 mg | 72% | |
*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.
