Paleo Cantina Chicken Burrito

Savor the vibrant flavors of this Paleo Cantina Chicken Burrito, a healthy twist on a Mexican favorite! This grain-free, gluten-free recipe wraps tenderly spiced chicken, sautéed bell peppers, and caramelized onions in crisp romaine lettuce leaves, making it perfect for anyone seeking a low-carb, paleo-friendly alternative to traditional burritos. Enhanced with creamy avocado slices, a fresh burst of cilantro, and a zesty squeeze of lime, this dish is packed with wholesome ingredients and bold flavor. Ready in just 45 minutes and brimming with protein, healthy fats, and vibrant vegetables, these hand-held lettuce wraps are a satisfyingly light, yet hearty meal for busy weeknights or meal prep.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 large chicken breasts
• 2 tablespoons coconut oil
• 8 whole romaine lettuce leaves
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 medium onion
• 2 cloves garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 bunch cilantro
• 2 large avocado
• 1 large lime
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Slice the chicken breasts into thin strips and set aside.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.

Step 3

Add the sliced chicken to the skillet and season with sea salt, black pepper, ground cumin, and chili powder.

Step 4

Cook the chicken for about 8-10 minutes or until fully cooked and slightly golden brown, stirring occasionally.

Step 5

Remove chicken from the skillet and set aside.

Step 6

In the same skillet, heat the remaining 1 tablespoon of coconut oil.

Step 7

Cut the red and green bell peppers into thin strips and the onion into slices. Mince the garlic cloves.

Step 8

Add the bell peppers, onion, and garlic to the skillet and sauté for about 5-7 minutes or until the vegetables are soft and slightly caramelized.

Step 9

While the vegetables cook, prepare the lettuce wraps by gently washing and patting dry the romaine lettuce leaves.

Step 10

Pit and slice the avocados and chop the cilantro.

Step 11

Once the vegetables are cooked, return the chicken to the skillet and mix well, allowing the flavors to blend for 2-3 minutes.

Step 12

To assemble, take a lettuce leaf, add a portion of the chicken and vegetable mixture, top with avocado slices and a sprinkle of chopped cilantro.

Step 13

Squeeze some fresh lime juice over the top for an added zest and wrap the lettuce leaf around the filling.

Step 14

Repeat with the remaining lettuce leaves and serve immediately. Enjoy your healthy Paleo Cantina Chicken Burrito!

Nutrition Facts

Serving size	(1488.5g)

Amount per serving	% Daily Value*
Calories	1762.2

Total Fat 103.0g	0%
Saturated Fat 35.9g	0%
Polyunsaturated Fat 7.9g
Cholesterol 328.7mg	0%
Sodium 2739.7mg	0%
Total Carbohydrate 83.4g	0%
Dietary Fiber 41.4g	0%
Total Sugars 21.0g
Protein 139.0g	0%

Vitamin D 0IU	0%
Calcium 265.8mg	0%
Iron 10.9mg	0%
Potassium 3367.6mg	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: 51.0%

Protein: 30.6%

Carbs: 18.4%