Low Carb Chipotle Chicken Burrito

Satisfy your burrito cravings without the carbs with this Low Carb Chipotle Chicken Burrito recipe! Packed with bold Southwestern flavors, this healthy twist on a classic features tender, smoky chipotle-marinated chicken, zesty cilantro-lime cauliflower rice, and a vibrant medley of fresh avocado, cherry tomatoes, and red onion, all wrapped in crisp romaine lettuce leaves. Perfect for keto and low-carb lifestyles, this protein-packed meal is ready in just 40 minutes and delivers all the flavor of a traditional burrito without the guilt. Topped with a sprinkle of cheddar cheese and bursting with wholesome ingredients, this recipe is as nutritious as it is delicious. Serve it with extra cauliflower rice on the side for a satisfying and guilt-free feast!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 2 tablespoons Chipotle peppers in adobo sauce
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Cumin
• 0.5 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 cups Cauliflower rice
• 0.25 cup Fresh cilantro
• 1 tablespoon Lime juice
• 8 large Romaine lettuce leaves
• 1 medium Avocado
• 1 cup Cherry tomatoes
• 0.25 cup Red onion
• 0.5 cup Cheddar cheese, shredded

Directions

Step 1

Begin by marinating the chicken breasts. In a bowl, mix chipotle peppers, 1 tablespoon of olive oil, garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper.

Step 2

Add the chicken breasts to the marinade, ensuring they are fully coated. Let them sit for at least 15 minutes.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the marinated chicken breasts.

Step 4

Cook the chicken for about 7-8 minutes on each side, or until fully cooked and golden brown. Remove from skillet and let rest for 5 minutes.

Step 5

While the chicken is cooking, prepare the cauliflower rice. Heat a non-stick pan over medium heat and add the cauliflower rice.

Step 6

Stir-fry the cauliflower rice for about 5 minutes, or until it reaches your desired tenderness. Remove from heat and mix in chopped cilantro and lime juice.

Step 7

Slice the chicken into thin strips.

Step 8

Prepare the burrito components by slicing the avocado, halving the cherry tomatoes, and finely dicing the red onion.

Step 9

Assemble the burritos by layering 2 romaine lettuce leaves for each wrap. Spread an even layer of cauliflower rice, followed by chicken strips, avocado slices, cherry tomatoes, red onion, and a sprinkle of shredded cheddar cheese.

Step 10

Roll the lettuce leaves tightly to enclose the fillings, folding in the sides as you roll.

Step 11

Serve immediately, with any remaining cilantro-lime cauliflower rice on the side.

Nutrition Facts

Serving size	(1036.0g)

Amount per serving	% Daily Value*
Calories	1248.0

Total Fat 79.4g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 6.6g
Cholesterol 266.4mg	0%
Sodium 2699.6mg	0%
Total Carbohydrate 53.6g	0%
Dietary Fiber 22.5g	0%
Total Sugars 14.5g
Protein 94.8g	0%

Vitamin D 12IU	0%
Calcium 615.4mg	0%
Iron 7.7mg	0%
Potassium 2837.3mg	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: 54.6%

Protein: 29.0%

Carbs: 16.4%