Low Carb Vegetable Burrito

Elevate your next meal with these irresistible Low Carb Vegetable Burritos—a fresh, wholesome twist on a classic favorite. Perfect for health-conscious eaters, this recipe swaps traditional tortillas for crisp, nutrient-packed lettuce leaves, creating a satisfying and guilt-free wrap. Packed with vibrant sautéed veggies like zucchini, red bell pepper, and mushrooms, and paired with seasoned cauliflower rice, this burrito delivers bold, Southwest-inspired flavors. Creamy avocado and zesty lime juice provide a bright finish, while optional shredded cheese and sour cream (or vegan alternatives) add a touch of indulgence. Ready in just 25 minutes, these gluten-free, keto-friendly burritos are ideal for a quick lunch, light dinner, or meal prep. Fresh, flavorful, and completely customizable, this is a must-try recipe for anyone craving a healthy, veggie-packed meal!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 8 leaves Large green lettuce leaves (such as Romaine or Butter Lettuce)
• 2 cups Cauliflower rice
• 1 tablespoon Olive oil
• 1 Red bell pepper, diced
• 1 Zucchini, diced
• 1 cup Mushrooms, finely chopped
• 1 cup Cherry tomatoes, quartered
• 1 Avocado, sliced
• 0.5 cup Shredded cheddar cheese (or dairy-free cheese for vegan option)
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Lime juice
• 1 teaspoon Cumin powder
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Sour cream (optional, or use a vegan alternative)

Directions

Step 1

Prepare the lettuce leaves by washing them thoroughly and patting them dry with a paper towel. Set them aside as a low-carb wrap alternative.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 3

Add the diced zucchini, red bell pepper, and mushrooms to the skillet. Sauté for 4-5 minutes until they are tender and slightly caramelized.

Step 4

Stir in the cauliflower rice, cumin powder, chili powder, salt, and black pepper. Cook for another 3-4 minutes until the cauliflower rice is heated through and slightly golden.

Step 5

Remove the skillet from heat and stir in the lime juice for a burst of freshness.

Step 6

Assemble each burrito by laying a lettuce leaf flat. Spoon in a portion of the cauliflower rice mixture into the center.

Step 7

Top with cherry tomatoes, sliced avocado, shredded cheddar cheese, and chopped cilantro.

Step 8

Optionally, add a dollop of sour cream or a vegan alternative for creaminess.

Step 9

Carefully fold the sides of the lettuce leaf inward and roll it up tightly like a burrito. Repeat with the remaining leaves and filling.

Step 10

Serve immediately and enjoy your flavorful, low-carb vegetable burritos!

Nutrition Facts

Serving size	(1327.9g)

Amount per serving	% Daily Value*
Calories	962.4

Total Fat 66.9g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 90mg	0%
Sodium 1742.5mg	0%
Total Carbohydrate 66.2g	0%
Dietary Fiber 27.8g	0%
Total Sugars 26.9g
Protein 37.1g	0%

Vitamin D 26IU	0%
Calcium 654.8mg	0%
Iron 7.3mg	0%
Potassium 3382.1mg	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: 59.3%

Protein: 14.6%

Carbs: 26.1%