Whole30 Cantina Chicken Burrito
Meet your new favorite healthy twist on Tex-Mex: the Whole30 Cantina Chicken Burrito! This recipe swaps out traditional tortillas for crisp romaine lettuce leaves, creating a flavorful, low-carb, and Whole30-compliant option that's perfect for a quick and satisfying meal. Juicy, perfectly marinated grilled chicken is the star, infused with smoky spices like cumin, smoked paprika, and chipotle powder. Assembled with creamy avocado, fresh diced tomatoes, crunchy red onion, and vibrant cilantro, these lettuce wraps offer layers of color, texture, and bold flavor. A squeeze of fresh lime adds a zesty finish, making every bite bright and irresistible. Whether you're following a Whole30 plan or just looking for a light, nutrient-packed dinner, this cantina-inspired chicken burrito is a delicious and wholesome choice!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp sea salt
- 0.5 tsp black pepper
- 0.25 tsp chipotle powder
- 8 large romaine lettuce leaves
- 1 avocado, sliced
- 1 cup diced tomatoes
- 0.5 red onion, thinly sliced
- 0.25 cup fresh cilantro leaves
- 1 jalapeño, sliced
- 4 fresh lime wedges
Instructions
Preheat your grill, a grill pan, or a skillet over medium-high heat.
In a small bowl, whisk together the olive oil, lime juice, ground cumin, smoked paprika, garlic powder, onion powder, sea salt, black pepper, and chipotle powder.
Place the chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over the chicken, ensuring it's evenly coated. Let it marinate for at least 10 minutes, up to 1 hour if time allows.
Grill the marinated chicken breasts for about 6-7 minutes on each side or until the chicken is cooked through and has a nice sear. Internal temperature should reach 165°F (75°C).
Remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.
Prepare the burrito assembly by laying two large romaine lettuce leaves overlapping slightly on a flat surface.
Arrange a few slices of avocado along the center of the lettuce leaves, then top with a few slices of chicken, a spoonful of diced tomatoes, some thinly sliced red onion, a few cilantro leaves, and slices of jalapeño to taste.
Gently fold the sides of the lettuce leaves over the filling to form a snug wrap.
Serve each 'burrito' with a fresh lime wedge to squeeze over top just before eating.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3004 mg | 131% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 13.8 g | ||
| Protein | 153.3 g | 307% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 367 mg | 28% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3739 mg | 80% | |
*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.
