Whole30 Chipotle Chicken Burrito
Satisfy your cravings in a health-conscious way with this Whole30 Chipotle Chicken Burrito recipe—a perfect blend of smoky, spicy, and fresh flavors wrapped in crisp romaine lettuce leaves. Tender, marinated chicken thighs are infused with the bold heat of chipotle peppers in adobo sauce and a medley of vibrant spices, then cooked to perfection for a charred and juicy finish. The burrito is loaded with cauliflower rice, creamy avocado, crisp red onions, juicy tomatoes, and fresh cilantro, making each bite incredibly wholesome and satisfying. Whether you're embracing the Whole30 lifestyle or simply looking for a gluten-free, dairy-free, and low-carb meal option, this recipe delivers bold flavors without compromising on nutrition. Ready in under 45 minutes, this lettuce-wrapped burrito is ideal for busy weeknights or light, refreshing lunches.
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken thighs
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 2 cups cauliflower rice
- 8 leaves large romaine lettuce leaves
- 1 large avocado
- 0.5 cup fresh cilantro
- 0.25 cup diced red onion
- 0.5 cup diced tomatoes
Instructions
Start by marinating the chicken: Cut the boneless skinless chicken thighs into bite-sized pieces and place in a bowl.
In a small blender or food processor, combine the chipotle peppers in adobo sauce, lime juice, olive oil, garlic powder, onion powder, smoked paprika, ground cumin, and salt, blending until smooth.
Pour the marinade over the chicken, stirring to coat the pieces evenly. Let the chicken marinate for at least 15 minutes.
Meanwhile, prepare the cauliflower rice. If using store-bought, you can skip this part. Otherwise, chop cauliflower into florets and pulse in a food processor until it reaches a rice-like consistency.
Heat a large skillet over medium-high heat and add the marinated chicken pieces. Cook for 8-10 minutes until the chicken is cooked through and slightly charred. Remove the chicken and set aside.
In the same skillet, add a bit more olive oil if necessary, and then add the cauliflower rice. Cook for 5-7 minutes, stirring occasionally, until it reaches desired tenderness.
Prepare the remaining fillings: dice avocado and tomatoes, and roughly chop fresh cilantro.
To assemble the burritos, place a large romaine lettuce leaf flat on a plate. Add a couple of spoonfuls of cauliflower rice, a few pieces of chipotle chicken, diced avocado, diced tomatoes, red onion, and fresh cilantro.
Carefully fold the lettuce leaf over the fillings like a burrito. Secure with a string or skewer if desired, or roll it tightly and enjoy immediately.
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 2074 mg | 90% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 14.5 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3146 mg | 67% | |
*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.
