Low Carb Chipotle Burrito

Get ready to indulge in bold, smoky flavors without breaking your low-carb goals with this irresistible Low Carb Chipotle Burrito! Packed with seasoned grilled chicken marinated in chipotle peppers, garlic, and cumin, this recipe swaps traditional tortillas for crisp romaine lettuce leaves, delivering a healthy yet satisfying alternative. The burrito features a bed of zesty cauliflower rice, creamy avocado, juicy cherry tomatoes, and a sprinkle of fresh cilantro, making every bite vibrant and refreshing. Quick to prepare in just 35 minutes, this high-protein, gluten-free dish is perfect for weeknight dinners or meal preps. Serve these delicious lettuce-wrapped burritos immediately and enjoy a guilt-free twist on your Tex-Mex favorite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 2 tablespoons Chipotle peppers in adobo sauce
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Cumin
• 2 tablespoons Olive oil
• 3 cups Cauliflower rice
• 2 tablespoons Lime juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Avocado
• 1 cup Cherry tomatoes
• 0.25 cup Fresh cilantro
• 4 leaves Romaine lettuce

Directions

Step 1

Begin by marinating the chicken breast by combining chipotle peppers in adobo sauce, garlic powder, onion powder, cumin, and 1 tablespoon of olive oil in a bowl. Mix well to coat the chicken and set aside for at least 15 minutes.

Step 2

While the chicken is marinating, heat a non-stick skillet over medium-high heat and add the remaining tablespoon of olive oil.

Step 3

Add the cauliflower rice to the pan and season with lime juice, salt, and black pepper. Cook for about 5-7 minutes until the cauliflower rice is tender. Once cooked, remove from the heat but keep warm.

Step 4

Preheat a grill pan or skillet over medium-high heat and cook the marinated chicken for about 6-7 minutes per side, or until fully cooked and no longer pink in the center.

Step 5

Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.

Step 6

Prepare the toppings by slicing the avocado, halving the cherry tomatoes, and roughly chopping the cilantro.

Step 7

Assemble the burrito by laying a romaine lettuce leaf flat. Layer a scoop of cauliflower rice, a few slices of chicken, avocado slices, cherry tomatoes, and a sprinkle of fresh cilantro.

Step 8

Roll the lettuce leaf to encase the fillings and secure it with a toothpick if necessary.

Step 9

Repeat with the remaining ingredients and serve the low carb chipotle burritos immediately.

Nutrition Facts

Serving size	(1232.3g)

Amount per serving	% Daily Value*
Calories	1341.8

Total Fat 68.6g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 7.6g
Cholesterol 390.1mg	0%
Sodium 4254.7mg	0%
Total Carbohydrate 53.4g	0%
Dietary Fiber 22.2g	0%
Total Sugars 14.8g
Protein 141.8g	0%

Vitamin D 0IU	0%
Calcium 239.0mg	0%
Iron 7.7mg	0%
Potassium 3372.7mg	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: 40.6%

Carbs: 15.3%