Whole30 Chorizo Burrito
Say goodbye to traditional tortillas and hello to the bold, wholesome flavors of this Whole30 Chorizo Burrito! Packed with spicy ground chorizo, smoky cauliflower rice, and vibrant sautéed veggies, this low-carb, grain-free recipe reimagines the classic burrito in the most deliciously nutritious way. Wrapped in tender, blanched collard green leaves and finished with creamy avocado, fresh cilantro, and a bright squeeze of lime, every bite is bursting with rich, satisfying flavor. Perfect for meal prep or a quick weeknight dinner, this healthy burrito is paleo, Whole30-compliant, and a gluten-free option that doesn't compromise on taste. Enjoy a clean, hearty twist on a beloved favorite today!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground chorizo
- 1 medium head cauliflower
- 2 tablespoons avocado oil
- 1 medium red bell pepper
- 1 medium onion
- 3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 6 leaves collard greens
- 1 avocado
- 1 lime
- 0.25 cup cilantro
Instructions
Start by preparing the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until it resembles rice. If you don't have a food processor, grate the cauliflower using a box grater.
Dice the red bell pepper and onion, and mince the garlic cloves.
Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, and sauté for about 5 minutes or until the onions are translucent.
Stir in the cauliflower rice, cumin, smoked paprika, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally, until the cauliflower is just tender. Transfer to a bowl and set aside.
Wipe the skillet clean and add the remaining tablespoon of avocado oil. Add the ground chorizo and cook over medium-high heat, breaking it up with a spatula until browned and cooked through, about 7-8 minutes.
Meanwhile, prepare the collard greens by cutting off the bottom of the stems and carefully slicing the thickest part of the remaining stem so that the leaves can fold easily.
In a large pot of boiling water, blanch the collard greens for about 30 seconds to 1 minute until vibrant green and pliable. Remove and pat dry.
To assemble the burrito, lay a collard green leaf on a flat surface. Place a generous scoop of cauliflower rice and cooked chorizo in the center. Top with slices of avocado.
Fold the sides of the collard leaf over the filling, then roll it up tightly. Continue with the remaining leaves and filling.
Garnish with chopped cilantro and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
2833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.7 g | 289% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 7481 mg | 325% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 27.9 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4280 mg | 91% | |
*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.
