Keto Chipotle Burrito

Satisfy your cravings while staying true to your low-carb goals with this flavorful Keto Chipotle Burrito! This skillet-to-oven recipe features tender, juicy chicken marinated in a smoky blend of chipotle peppers, cumin, and paprika, ensuring every bite is packed with bold, spicy flavor. Wrapped in crisp romaine lettuce leaves instead of traditional tortillas, these burritos are the perfect grain-free alternative. A hearty layer of cilantro-infused cauliflower rice and creamy avocado slices adds texture and richness, making every bite a satisfying experience. With just 20 minutes of prep time and a total cook time of under an hour, this dish is ideal for busy weeknight dinners or meal prep. Whether you're following a keto diet or simply looking for a fresh take on the classic burrito, this recipe is guaranteed to become a household favorite!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons chipotle peppers in adobo sauce
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cups cauliflower rice
• 0.25 cup cilantro, chopped
• 4 large romaine lettuce leaves
• 1 avocado, sliced
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

In a medium bowl, combine the chipotle peppers, garlic powder, ground cumin, and paprika. Mix them with olive oil and lime juice to create a marinade.

Step 2

Place the chicken breasts in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or overnight if possible.

Step 3

Preheat your oven to 375°F (190°C).

Step 4

Remove the chicken from the marinade and place it on a baking sheet. Bake for 25-30 minutes, or until the chicken is cooked through and is no longer pink in the center.

Step 5

While the chicken is baking, heat a large skillet over medium heat and add the remaining tablespoon of olive oil.

Step 6

Add the cauliflower rice to the skillet and sauté for 5-7 minutes until tender. Season with salt and black pepper, then stir in the chopped cilantro.

Step 7

Once the chicken is cooked, shred it using two forks.

Step 8

Lay one romaine lettuce leaf flat on a clean surface. Begin assembling the burrito by adding a layer of cauliflower rice, followed by shredded chicken, and a few avocado slices.

Step 9

Roll the romaine leaf tightly around the fillings to form a burrito shape. Repeat with the remaining leaves and ingredients.

Step 10

Serve immediately and enjoy your flavorful Keto Chipotle Burrito!

Nutrition Facts

Serving size	(1051.4g)

Amount per serving	% Daily Value*
Calories	1391.7

Total Fat 69.3g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 1884.4mg	0%
Total Carbohydrate 43.6g	0%
Dietary Fiber 20.6g	0%
Total Sugars 9.0g
Protein 153.0g	0%

Vitamin D 4.5IU	0%
Calcium 210.4mg	0%
Iron 10.4mg	0%
Potassium 2842.4mg	0%

*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.

Source of Calories

Fat: 44.2%

Protein: 43.4%

Carbs: 12.4%