Whole30 Chipotle Steak Burrito
Satisfy your cravings for bold, smoky flavors with this Whole30 Chipotle Steak Burrito—an irresistible low-carb twist on a classic favorite! Juicy ribeye steak is generously rubbed with a zesty blend of chipotle powder, cumin, smoked paprika, and garlic, then seared to perfection for a mouthwatering char. Wrapped in crisp romaine lettuce leaves, these burritos are loaded with fresh guacamole made from creamy avocado, lime, cilantro, and a touch of red onion, plus optional chili flakes for extra heat. Perfect for meal prep or a quick dinner, this gluten-free, grain-free, and dairy-free recipe delivers all the satisfaction of a burrito while staying within your Whole30 goals. Ideal for a healthy, flavorful meal packed with protein and vibrant veggies!
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Recipe Information
Ingredients
- 2 pieces Ribeye steak
- 1 teaspoon Chipotle powder
- 1 teaspoon Cumin powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 leaves Romaine lettuce leaves
- 2 pieces Avocado
- 1 piece Lime
- 0.25 cup Cilantro
- 0.5 medium Red onion
- 1 cup Cherry tomatoes
- 0.5 teaspoon Chili flakes (optional)
Instructions
In a small bowl, mix together chipotle powder, cumin, smoked paprika, garlic powder, salt, and black pepper to form a spice rub.
Rub each ribeye steak generously with the spice mixture, ensuring both sides are well coated.
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or adjust to your preferred doneness.
While the steak is cooking, prepare the guacamole. Peel and pit the avocados, then mash them in a bowl. Add the juice of one lime, chopped cilantro, finely diced red onion, and chili flakes (if using).
Halve the cherry tomatoes and add them to the guacamole, mixing gently to combine.
Remove the cooked steaks from the skillet and let them rest for 5 minutes before slicing into thin strips.
To assemble the burrito, lay two lettuce leaves slightly overlapping. Place a portion of sliced steak in the center, followed by a generous spoonful of guacamole.
Wrap the lettuce leaf around the filling, folding in the sides to secure. Repeat with the remaining ingredients.
Serve immediately or wrap in parchment paper for a grab-and-go option.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 4159 mg | 181% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 11.9 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 205 mg | 16% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3754 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.
