Paleo Cantina Chicken Burrito
Savor the bold, fresh flavors of this Paleo Cantina Chicken Burrito, a wholesome twist on a Mexican-inspired classic. Packed with tender strips of cumin- and chili-spiced chicken, sautéed bell peppers, and caramelized onions, all wrapped in crisp romaine lettuce leaves, this recipe is a flavorful, paleo-friendly option that doesn’t skimp on satisfaction. Creamy avocado slices, a burst of fresh cilantro, and a tangy squeeze of lime tie it all together in a nutrient-rich, low-carb creation that’s perfect for clean eating enthusiasts. Easy to prep and ready in just 45 minutes, this healthy chicken burrito alternative is ideal for weeknight dinners or meal prep. Whether you're following a paleo lifestyle or simply seeking a gluten-free, dairy-free treat, this dish delivers bold taste and wholesome ingredients in every bite.
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Recipe Information
Ingredients
- 2 large chicken breasts
- 2 tablespoons coconut oil
- 8 whole romaine lettuce leaves
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium onion
- 2 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 bunch cilantro
- 2 large avocado
- 1 large lime
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Slice the chicken breasts into thin strips and set aside.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.
Add the sliced chicken to the skillet and season with sea salt, black pepper, ground cumin, and chili powder.
Cook the chicken for about 8-10 minutes or until fully cooked and slightly golden brown, stirring occasionally.
Remove chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of coconut oil.
Cut the red and green bell peppers into thin strips and the onion into slices. Mince the garlic cloves.
Add the bell peppers, onion, and garlic to the skillet and sauté for about 5-7 minutes or until the vegetables are soft and slightly caramelized.
While the vegetables cook, prepare the lettuce wraps by gently washing and patting dry the romaine lettuce leaves.
Pit and slice the avocados and chop the cilantro.
Once the vegetables are cooked, return the chicken to the skillet and mix well, allowing the flavors to blend for 2-3 minutes.
To assemble, take a lettuce leaf, add a portion of the chicken and vegetable mixture, top with avocado slices and a sprinkle of chopped cilantro.
Squeeze some fresh lime juice over the top for an added zest and wrap the lettuce leaf around the filling.
Repeat with the remaining lettuce leaves and serve immediately. Enjoy your healthy Paleo Cantina Chicken Burrito!
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 2740 mg | 119% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 21.0 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3368 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.
