Low Carb Cantina Chicken Burrito

Craving bold Mexican flavors without the carb overload? This Low Carb Cantina Chicken Burrito is the perfect solution! Tender, spiced grilled chicken breasts meet a savory bed of riced cauliflower, creamy homemade guacamole, and a medley of zesty toppings, all wrapped snugly in a soft low-carb tortilla. Bursting with vibrant ingredients like fresh cilantro, tangy lime, and fiery jalapeños, this recipe is a deliciously healthy twist on a classic favorite. Quick to prepare and packed with protein, it’s an ideal option for meal prep, a nourishing lunch, or a satisfying weeknight dinner. Satisfy your burrito cravings guilt-free with this keto-friendly sensation—ready to be customized and enjoyed!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts
• 2 tablespoons Olive oil
• 1 teaspoon Cumin powder
• 1 teaspoon Garlic powder
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 cups Riced cauliflower
• 4 pieces Low-carb tortillas or wraps
• 1 large Avocado
• 1 piece Lime
• 0.5 cup Fresh cilantro
• 0.5 cup Sour cream
• 1 cup Shredded cheddar cheese
• 0.5 cup Salsa
• 0.25 cup Jalapeños, sliced

Directions

Step 1

Preheat your grill or stovetop grill pan over medium high heat.

Step 2

Brush each chicken breast with olive oil and season with cumin, garlic powder, chili powder, salt, and black pepper on both sides.

Step 3

Place the chicken breasts on the grill and cook for about 6-7 minutes on each side until fully cooked and golden brown. The internal temperature should reach 165°F (74°C). Remove from the grill and let them rest for a few minutes before slicing into thin strips.

Step 4

While the chicken is cooking, heat a large non-stick skillet over medium heat, add a tablespoon of olive oil, and then add the riced cauliflower. Sauté for about 5-7 minutes until tender and cooked through. Season with a pinch of salt and pepper.

Step 5

Prepare the avocado by removing the pit and mashing the flesh in a bowl. Squeeze in the juice of half a lime and season with salt to taste; mix well to make a simple guacamole.

Step 6

Warm the low-carb tortillas in a dry skillet for about 10-15 seconds on each side or until pliable.

Step 7

To assemble each burrito: layer a tortilla with a portion of the riced cauliflower, some sliced grilled chicken, a spoonful of guacamole, a dollop of sour cream, a sprinkling of shredded cheddar cheese, a tablespoon of salsa, a few slices of jalapeños, and a sprinkle of chopped cilantro.

Step 8

Roll the tortilla tightly, folding in the sides as you go, to form a burrito. Repeat with the remaining tortillas and fillings.

Step 9

Serve the burritos warm with an extra wedge of lime and more cilantro for garnish if desired.

Nutrition Facts

Serving size	(1453.3g)

Amount per serving	% Daily Value*
Calories	2248.9

Total Fat 143.5g	0%
Saturated Fat 55.6g	0%
Polyunsaturated Fat 6.4g
Cholesterol 464.6mg	0%
Sodium 4013.0mg	0%
Total Carbohydrate 82.6g	0%
Dietary Fiber 37.4g	0%
Total Sugars 21.4g
Protein 171.8g	0%

Vitamin D 0IU	0%
Calcium 1366.4mg	0%
Iron 12.3mg	0%
Potassium 2249.6mg	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: 55.9%

Protein: 29.8%

Carbs: 14.3%