Paleo Chipotle Veggie Burrito

Wrap your taste buds in bold, smoky flavor with this Paleo Chipotle Veggie Burrito, a healthy, plant-based twist on a classic favorite! Tender collard green leaves take the place of traditional tortillas, creating a grain-free wrap that's as nutritious as it is delicious. Inside, you'll find a vibrant medley of sautéed red onion, bell pepper, zucchini, mushrooms, and cherry tomatoes, all seasoned with aromatic garlic, smoky chipotle powder, and earthy cumin. Creamy avocado slices and a sprinkle of fresh cilantro complete each burrito, while lime wedges on the side provide a zesty finishing touch. Perfect for meal prep or a quick 30-minute dinner, these gluten-free and paleo-friendly veggie burritos pack a punch of flavor and nutrition in every bite.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 large leaves Collard green leaves
• 2 tablespoons Olive oil
• 1 medium, sliced Red onion
• 1 medium, sliced Red bell pepper
• 1 medium, diced Zucchini
• 1 cup, sliced Mushrooms
• 1 cup, halved Cherry tomatoes
• 2 cloves, minced Garlic
• 1 teaspoon Chipotle powder
• 1 teaspoon Cumin
• 0.5 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 1 large, sliced Avocado
• 1 medium, cut into wedges Lime
• 0.25 cup, chopped Fresh cilantro

Directions

Step 1

Start by preparing your collard green leaves. Bring a large pot of water to a boil, then blanch the leaves for 30 seconds each. Submerge them immediately in a bowl of ice water to stop the cooking process. Pat dry with paper towels and set aside.

Step 2

In a large skillet, heat olive oil over medium heat. Add sliced red onion and cook for 2-3 minutes until they begin to soften.

Step 3

Add the sliced red bell pepper, zucchini, and mushrooms to the pan. Continue to cook for another 5 minutes, stirring frequently until the vegetables start to soften.

Step 4

Add the cherry tomatoes and minced garlic to the skillet. Sprinkle in the chipotle powder, cumin, sea salt, and black pepper. Stir well to combine and cook for an additional 2-3 minutes until the veggies are well-coated and flavors meld together.

Step 5

Lay one collard green leaf flat on a clean surface. Add a quarter of the cooked vegetable mixture in the center. Top with slices of avocado and a sprinkle of fresh cilantro.

Step 6

Fold the sides of the leaf over the filling, then roll up, starting from the bottom, to create a burrito wrap. Repeat with the remaining leaves and filling.

Step 7

Serve the Paleo Chipotle Veggie Burritos with lime wedges on the side for squeezing, and enjoy!

Nutrition Facts

Serving size	(1187.0g)

Amount per serving	% Daily Value*
Calories	954.3

Total Fat 66.9g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 9.1g
Cholesterol 0mg	0%
Sodium 3324.9mg	0%
Total Carbohydrate 85.1g	0%
Dietary Fiber 31.5g	0%
Total Sugars 34.5g
Protein 20.8g	0%

Vitamin D 0IU	0%
Calcium 461.0mg	0%
Iron 6.7mg	0%
Potassium 3369.6mg	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: 58.7%

Protein: 8.1%

Carbs: 33.2%