Whole30 Chipotle Burrito
Transform your mealtime with this flavorful Whole30 Chipotle Burrito recipe, a healthy spin on a classic favorite. Perfect for those following Whole30 or paleo diets, this dish swaps traditional tortillas for crisp romaine lettuce wraps and replaces rice with cauliflower, making it both grain-free and gluten-free. Tender chicken breast is seasoned with a bold blend of chipotle, garlic powder, smoked paprika, and sea salt, then paired with a vibrant lime-infused salsa of cherry tomatoes, red onion, and creamy avocado. With just 15 minutes of prep and easy assembly, these protein-packed burritos are ideal for clean eating, quick lunches, or satisfying dinners. Fresh cilantro adds a final burst of flavor, making this recipe a true nutritional powerhouse that's every bit as delicious as it is healthy!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 teaspoons chipotle powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 2 tablespoons avocado oil
- 2 cups cauliflower rice
- 0.5 red onion
- 1 lime
- 1 cup cherry tomatoes
- 1 avocado
- 4 large romaine lettuce leaves
- 0.5 cup cilantro
Instructions
Begin by marinating the chicken. In a small bowl, combine the chipotle powder, garlic powder, smoked paprika, and sea salt.
Rub the spice mixture all over the chicken breast to ensure it's well-coated.
Heat 1 tablespoon of avocado oil in a skillet over medium heat. Once hot, add the chicken breast and cook for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center.
Remove the chicken from the skillet and let it rest before slicing it into strips.
In the same skillet, add the remaining tablespoon of avocado oil and sauté the cauliflower rice until it's tender, about 5 minutes. Season with a pinch of salt and pepper to taste.
While the rice is cooking, finely dice the red onion, halve the cherry tomatoes, and cube the avocado.
Juice the lime into a bowl and mix it with the cherry tomatoes and diced red onion to create a simple salsa.
To assemble the burrito, place a spoonful of cauliflower rice onto the center of a lettuce leaf.
Layer with a few strips of chipotle chicken, a generous scoop of the lime-tomato-onion salsa, and avocado cubes.
Garnish with a sprinkle of chopped cilantro.
Roll the lettuce leaf around the filling to form a burrito and serve immediately. Repeat with the remaining ingredients.
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 4.4 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 919 mg | 20% | |
*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.
