Whole30 Chipotle Veggie Burrito
Elevate your healthy eating game with these irresistible Whole30 Chipotle Veggie Burritos, a vibrant and flavor-packed twist on traditional burritos. Perfectly sautéed bell peppers and portobello mushrooms, seasoned with smoky chipotle powder, are layered on a base of tender butter lettuce leaves for a grain-free wrapper. Complemented by fluffy cauliflower rice, creamy lime-infused avocado mash, and zesty homemade pico de gallo, this recipe is a celebration of fresh, wholesome ingredients. Ready in just 35 minutes, these burritos are a quick and nutritious meal that's ideal for anyone following the Whole30 program or craving a clean-eating, plant-based delight. Whether you're meal prepping for the week or serving up something exciting for dinner, these burritos will leave your taste buds satisfied and your body energized.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 Red bell pepper
- 1 Green bell pepper
- 8 ounces Portobello mushrooms
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Chipotle powder
- 2 cups Cauliflower rice
- 8 leaves Butter lettuce
- 1 Avocado
- 1 Lime
- 0.25 cup Fresh cilantro
- 1 large Tomato
- 0.5 Red onion
- 1 Jalapeño
- 1 teaspoon Salt
Instructions
Begin by preparing the pico de gallo: dice the tomato and red onion, finely chop the jalapeño (removing seeds for less heat), and chop the cilantro. Combine them in a bowl with a pinch of salt and the juice of half a lime; set aside.
Slice the red and green bell peppers into thin strips and clean and slice the portobello mushrooms.
Heat a tablespoon of olive oil in a skillet over medium heat. Add the bell peppers and sauté for about 5 minutes until slightly softened.
Add the sliced mushrooms to the skillet. Season with garlic powder, onion powder, chipotle powder, and 1/2 teaspoon of salt. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are soft.
In a separate pan, heat the remaining olive oil over medium heat, add the cauliflower rice, and sauté for 5 minutes until cooked and slightly golden. Season with a pinch of salt.
While the veggies cook, prepare the avocado by slicing it in half, remove the pit, and scoop the flesh into a bowl. Add a pinch of salt and the juice from the remaining half of the lime. Mash with a fork until you have a smooth or chunky consistency as desired.
To assemble the burritos, lay out two butter lettuce leaves slightly overlapping as a base. Add a scoop of cauliflower rice, followed by the chipotle veggie mixture, mashed avocado, and top with freshly made pico de gallo.
Repeat the assembly process for the remaining servings. Serve immediately and enjoy these flavorful Whole30 chipotle veggie burritos!
Nutrition Facts
Calories |
863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4233 mg | 184% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 41.6 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3503 mg | 75% | |
*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.
