Whole30 Barbacoa Burrito
Savor the bold, smoky flavors of this Whole30 Barbacoa Burrito—an irresistibly healthy twist on a classic favorite! Made with tender, fall-apart beef chuck roast slow-cooked to perfection in a savory blend of chipotle peppers, garlic, cumin, and lime juice, this recipe skips the tortilla in favor of crisp, fresh lettuce wraps for a mouthwatering burrito experience that’s Whole30-compliant. Paired with fluffy cauliflower rice, creamy avocado, vibrant Roma tomatoes, and fragrant cilantro, this dish is protein-packed, paleo-friendly, and loaded with satisfying flavor. Whether you're perfecting your meal prep or serving up a nourishing dinner, these burritos are easy to make, totally gluten-free, and sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons ghee
- 1 medium onion, diced
- 4 large garlic cloves, minced
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 cup beef broth
- 2 cups cauliflower rice
- 6 large lettuce leaves
- 0.25 cup cilantro, chopped
- 1 large avocado, sliced
- 1 medium Roma tomato, diced
Instructions
Season the beef chuck roast with kosher salt and fresh ground black pepper on all sides.
Heat a large skillet over medium-high heat and add the ghee. Once hot, add the beef and sear on each side until browned, about 2-3 minutes per side.
Transfer the seared beef to a slow cooker.
To the same skillet, add the diced onion and sauté for 3-4 minutes until soft. Add minced garlic and sauté for an additional 1 minute until fragrant.
Stir in the minced chipotle peppers, apple cider vinegar, lime juice, ground cumin, and dried oregano. Mix thoroughly.
Pour the onion mixture over the beef in the slow cooker. Add beef broth to the slow cooker as well.
Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the beef is fork-tender.
While the beef is cooking, prepare the cauliflower rice. Heat a non-stick skillet over medium heat, add the cauliflower rice, and cook for 5-7 minutes until tender. Set aside.
Once the beef is cooked, shred the meat using two forks inside the slow cooker, mixing it well with the juices.
To assemble each burrito, place a large lettuce leaf on a plate. Add a few spoonfuls of the cauliflower rice, followed by the shredded barbacoa.
Top with sliced avocado, diced Roma tomato, and chopped cilantro.
Wrap the lettuce around the filling and enjoy your Whole30 compliant barbacoa burrito!
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 3.3 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1001 mg | 21% | |
*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.
