Paleo Veggie Burrito
Embrace wholesome eating with this vibrant and nutrient-packed Paleo Veggie Burrito! Perfect for clean-eating enthusiasts, this recipe swaps traditional tortillas for nutrient-dense collard green leaves, creating a gluten-free, grain-free option that’s as healthy as it is delicious. Stuffed with savory cauliflower rice, crisp sautéed vegetables, juicy cherry tomatoes, and a creamy avocado-lime dressing, these wraps are bursting with fresh flavors and satisfying textures. Ready in just 30 minutes, this Paleo-friendly meal is ideal for lunch, dinner, or meal prep, offering a hearty yet light alternative to classic burritos. Simple to make, customizable, and loaded with fiber, vitamins, and healthy fats — this recipe is sure to become a new favorite for anyone craving guilt-free comfort food.
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Recipe Information
Ingredients
- 6 pieces Large collard green leaves
- 1 head Cauliflower
- 1 tablespoon Coconut oil
- 1 piece Red bell pepper, thinly sliced
- 1 piece Zucchini, julienned
- 1 small Red onion, thinly sliced
- 1 piece Avocado
- 1 tablespoon Lime juice
- 1 piece Garlic clove, minced
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Sea salt
- 1 teaspoon Ground cumin
- 1 cup Cherry tomatoes, quartered
Instructions
Rinse the collard green leaves thoroughly and pat them dry. Using a knife, trim the thick part of the stem at the base of each leaf to make them easier to roll.
Cut the cauliflower into florets and pulse in a food processor until it resembles rice-sized pieces.
In a skillet over medium heat, melt the coconut oil. Add the cauliflower rice, season with 1/2 teaspoon of sea salt, and sauté for 5-7 minutes until tender. Set aside to cool slightly.
In the same skillet, lightly sauté the sliced red bell pepper, zucchini, and red onion for 3-4 minutes until just tender but still crisp. Remove from heat.
Prepare the avocado dressing by mashing the avocado in a bowl. Mix in the lime juice, minced garlic, 1 tablespoon of cilantro, and 1/2 teaspoon of sea salt. Stir until creamy.
To assemble each burrito, lay a collard green leaf flat and spread a spoonful of the avocado dressing along the center. Layer with a portion of cauliflower rice, sautéed vegetables, cherry tomatoes, and a sprinkle of fresh cilantro.
Carefully fold the sides of the collard leaf inward, then roll it tightly from the bottom upwards to form a burrito.
Repeat the process with the remaining ingredients to make all burritos.
Serve immediately or store in the refrigerator for up to one day for a quick Paleo-friendly meal.
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3310 mg | 144% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 31.2 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 670 mg | 52% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4226 mg | 90% | |
*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.
