Whole30 Barbacoa Burrito

Savor the bold, smoky flavors of this Whole30 Barbacoa Burrito, a healthy, grain-free twist on a Mexican classic! This recipe features tender, slow-cooked beef chuck roast infused with the rich spices of chipotle peppers, garlic, cumin, and oregano. Served atop fluffy cauliflower rice and wrapped in crisp lettuce leaves, it’s a perfect meal for those following Whole30, Paleo, or low-carb diets. Finished with creamy avocado, juicy Roma tomatoes, and fresh cilantro, every bite bursts with vibrant, wholesome goodness. With just 30 minutes of prep and the magic of your slow cooker, this nutritious, flavor-packed dish is sure to impress—a hearty, guilt-free option for lunch, dinner, or meal prep!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 2 tablespoons ghee
• 1 medium onion, diced
• 4 large garlic cloves, minced
• 2 tablespoons chipotle peppers in adobo sauce, minced
• 2 tablespoons apple cider vinegar
• 2 tablespoons lime juice
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 cup beef broth
• 2 cups cauliflower rice
• 6 large lettuce leaves
• 0.25 cup cilantro, chopped
• 1 large avocado, sliced
• 1 medium Roma tomato, diced

Directions

Step 1

Season the beef chuck roast with kosher salt and fresh ground black pepper on all sides.

Step 2

Heat a large skillet over medium-high heat and add the ghee. Once hot, add the beef and sear on each side until browned, about 2-3 minutes per side.

Step 3

Transfer the seared beef to a slow cooker.

Step 4

To the same skillet, add the diced onion and sauté for 3-4 minutes until soft. Add minced garlic and sauté for an additional 1 minute until fragrant.

Step 5

Stir in the minced chipotle peppers, apple cider vinegar, lime juice, ground cumin, and dried oregano. Mix thoroughly.

Step 6

Pour the onion mixture over the beef in the slow cooker. Add beef broth to the slow cooker as well.

Step 7

Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the beef is fork-tender.

Step 8

While the beef is cooking, prepare the cauliflower rice. Heat a non-stick skillet over medium heat, add the cauliflower rice, and cook for 5-7 minutes until tender. Set aside.

Step 9

Once the beef is cooked, shred the meat using two forks inside the slow cooker, mixing it well with the juices.

Step 10

To assemble each burrito, place a large lettuce leaf on a plate. Add a few spoonfuls of the cauliflower rice, followed by the shredded barbacoa.

Step 11

Top with sliced avocado, diced Roma tomato, and chopped cilantro.

Step 12

Wrap the lettuce around the filling and enjoy your Whole30 compliant barbacoa burrito!

Nutrition Facts

Serving size	(2087.8g)

Amount per serving	% Daily Value*
Calories	3115.6

Total Fat 242.9g	0%
Saturated Fat 95.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 760.4mg	0%
Sodium 3062.2mg	0%
Total Carbohydrate 68.8g	0%
Dietary Fiber 27.9g	0%
Total Sugars 16.4g
Protein 183.1g	0%

Vitamin D 0IU	0%
Calcium 391.1mg	0%
Iron 33.5mg	0%
Potassium 5050.9mg	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: 68.5%

Protein: 22.9%

Carbs: 8.6%