Whole30 Spicy Bean Wrap
Elevate your Whole30 meal plan with this Spicy Bean Wrap that swaps traditional flour wraps for crisp, refreshing lettuce leaves. Packed with protein-rich ground chicken or turkey and seasoned with smoky paprika, cumin, and chili powder, the recipe is a flavor-packed, low-carb option. The addition of cauliflower rice enhances texture and keeps it Whole30-compliant, while creamy avocado slices, juicy cherry tomatoes, and fresh cilantro provide vibrant, nutrient-rich toppings. A splash of coconut aminos ties the dish together with a hint of umami, and optional jalapeño slices deliver a spicy kick for heat lovers. Quick to prepare and ideal for meal prep, these wraps are a satisfying and healthy way to enjoy bold, zesty flavors without compromising your clean eating goals. Perfect as a light lunch or dinner, these wraps pair beautifully with fresh lime wedges for an extra burst of tang.
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Recipe Information
Ingredients
- 1 pound Ground chicken or turkey
- 1 tablespoon Olive oil
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 tablespoon Coconut aminos
- 1 cup Cauliflower rice
- 6 large leaves Lettuce leaves (for wrapping, e.g., butter lettuce or romaine)
- 1 medium Avocado, sliced
- 1 cup Cherry tomatoes, halved
- 1 small Jalapeño, thinly sliced (optional, for extra heat)
- 2 tablespoons Fresh cilantro, chopped
- 2 medium Lime wedges (for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the ground chicken or turkey to the skillet, breaking it up with a spatula. Cook for 6-8 minutes until no longer pink.
Mix in the cumin, smoked paprika, chili powder, and a pinch of salt. Stir well to coat the meat evenly with the spices.
Pour in the coconut aminos and cook for 1-2 minutes to let the flavors meld.
Add the cauliflower rice to the skillet and stir to combine. Cook for 3-4 minutes until the cauliflower rice is tender and heated through.
Wash and pat dry the lettuce leaves to use as wraps.
To assemble, spoon the spicy chicken and cauliflower mixture into the center of a lettuce leaf. Top with sliced avocado, halved cherry tomatoes, jalapeño slices (if using), and a sprinkle of chopped cilantro.
Serve with lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 17.7 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2851 mg | 61% | |
*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.
