Whole30 Steak Burrito
Experience the perfect balance of bold flavors and wholesome eating with this Whole30 Steak Burrito recipe. Featuring tender, marinated flank steak seasoned with a smoky-sweet blend of spices, this dish swaps traditional tortillas for crisp romaine lettuce wraps, keeping it paleo and gluten-free. Packed with vibrant cauliflower rice, creamy guacamole, fresh pico de gallo, and a hint of coconut aminos for extra umami, this recipe is both nutrient-dense and irresistibly satisfying. Ready in just 40 minutes, it’s the ultimate healthy, low-carb meal that doesn’t compromise on flavor. Perfect for meal prep or a quick weeknight dinner, these steak burrito wraps deliver a light yet hearty option that’s Whole30 compliant and crowd-pleasing.
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Recipe Information
Ingredients
- 1 lb Flank steak
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 0.5 tsp Sea salt
- 0.5 tsp Black pepper
- 8 pieces Romaine lettuce leaves
- 2 cups Cauliflower rice
- 1 large Avocado
- 2 tbsp Fresh lime juice
- 1 cup Cherry tomatoes
- 0.25 cup Cilantro
- 0.25 cup Red onion
- 1 small Jalapeño (optional)
- 1 tbsp Coconut aminos
- 2 tbsp Avocado oil (for cooking)
Instructions
Begin by marinating the flank steak. In a small bowl, mix the olive oil, garlic powder, onion powder, ground cumin, smoked paprika, sea salt, and black pepper. Rub the mixture all over the steak and let it rest for 15-20 minutes or refrigerate for up to 2 hours.
While the steak marinates, prepare the cauliflower rice. Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, until tender. Season with a pinch of salt, then set aside.
Make the guacamole by mashing the avocado in a small bowl. Stir in fresh lime juice and a pinch of salt to taste. Set aside.
Dice the cherry tomatoes, cilantro, red onion, and jalapeño (if using) to create a fresh pico de gallo. Combine them in a small bowl and add a splash of fresh lime juice and a pinch of salt. Mix well.
Heat a grill pan or skillet over medium-high heat and add the remaining 1 tablespoon of avocado oil. Once hot, cook the marinated steak for about 4-5 minutes per side for medium-rare, or longer depending on your desired doneness.
Remove the steak from the heat and let it rest for 5 minutes. Then, slice it thinly against the grain for tender bites.
Assemble the Whole30 steak burritos by taking a large romaine lettuce leaf and layering it with cauliflower rice, steak slices, a dollop of guacamole, and a spoonful of pico de gallo. Optionally, drizzle with coconut aminos for an umami boost.
Wrap the lettuce around the fillings and serve immediately. Enjoy!
Nutrition Facts
Calories |
2105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.2 g | 194% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3230 mg | 140% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 17.4 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 218 mg | 17% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3612 mg | 77% | |
*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.
