Paleo Chipotle Chicken Burrito
Elevate your meal prep with this vibrant and flavorful Paleo Chipotle Chicken Burrito recipe, a healthy twist on a classic favorite. Featuring tender, spiced chicken breasts seasoned with smoky chipotle chili powder, cumin, garlic, and paprika, this dish boasts bold flavors with every bite. Wrapped in nutrient-dense cabbage leaves instead of tortillas, these burritos are 100% paleo-friendly, gluten-free, and low-carb. The filling includes creamy avocado, crunchy red bell peppers, and a bright splash of lime juice, all tied together with a sprinkle of fresh cilantro for a refreshing finish. Quick to prepare in under 40 minutes, this recipe is perfect for satisfying lunches or weeknight dinners. Packed with wholesome ingredients and big on taste, these burritos are both nourishing and irresistible!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 teaspoons chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 4 large cabbage leaves
- 1 red bell pepper
- 1 avocado
- 1 lime
- 0.25 cup fresh cilantro
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix the chipotle chili powder, garlic powder, ground cumin, smoked paprika, and sea salt.
Rub the spice mixture evenly over the chicken breasts.
Heat olive oil in a skillet over medium-high heat.
Sear the chicken breasts for 2-3 minutes on each side until golden brown.
Place the seared chicken breasts in a baking dish and transfer to the oven. Bake for 15 minutes or until cooked through.
While the chicken is baking, prepare the cabbage leaves by gently boiling them in water for 1-2 minutes to soften.
Once soft, remove the leaves from the water and let them cool.
Dice the red bell pepper and avocado; squeeze the lime juice over the avocado to prevent browning.
Chop the fresh cilantro finely.
Once the chicken is cooked, let it rest for 5 minutes, then slice it thinly.
To assemble the burritos, place a cabbage leaf flat on a clean surface.
Layer with sliced chicken, diced bell pepper, avocado, and a sprinkle of cilantro.
Fold one side of the cabbage leaf over the filling, then roll up the burrito tightly.
Repeat with the remaining ingredients and serve immediately.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3026 mg | 132% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 18.8 g | ||
| Protein | 151.9 g | 304% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 301 mg | 23% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3119 mg | 66% | |
*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.
