Whole30 Chipotle Chicken Burrito

Elevate your mealtime with this flavorful Whole30 Chipotle Chicken Burrito, a delicious and healthy twist on a Tex-Mex classic! Tender, marinated chicken thighs are infused with smoky chipotle peppers, tangy lime juice, and aromatic spices like smoked paprika and cumin, then cooked to perfection with a hint of char. Served atop a base of fluffy cauliflower rice and wrapped in crisp romaine lettuce leaves, this burrito is packed with fresh toppings including creamy avocado, juicy diced tomatoes, crunchy red onion, and vibrant cilantro. The recipe is entirely grain-free, dairy-free, and perfect for Whole30 or paleo lifestyles. Ready in just 45 minutes, this versatile dish is a quick, nutritious option for lunch or dinner, delivering bold flavors without sacrificing health-conscious ingredients.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless skinless chicken thighs
• 2 tablespoons chipotle peppers in adobo sauce
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 2 cups cauliflower rice
• 8 leaves large romaine lettuce leaves
• 1 large avocado
• 0.5 cup fresh cilantro
• 0.25 cup diced red onion
• 0.5 cup diced tomatoes

Directions

Step 1

Start by marinating the chicken: Cut the boneless skinless chicken thighs into bite-sized pieces and place in a bowl.

Step 2

In a small blender or food processor, combine the chipotle peppers in adobo sauce, lime juice, olive oil, garlic powder, onion powder, smoked paprika, ground cumin, and salt, blending until smooth.

Step 3

Pour the marinade over the chicken, stirring to coat the pieces evenly. Let the chicken marinate for at least 15 minutes.

Step 4

Meanwhile, prepare the cauliflower rice. If using store-bought, you can skip this part. Otherwise, chop cauliflower into florets and pulse in a food processor until it reaches a rice-like consistency.

Step 5

Heat a large skillet over medium-high heat and add the marinated chicken pieces. Cook for 8-10 minutes until the chicken is cooked through and slightly charred. Remove the chicken and set aside.

Step 6

In the same skillet, add a bit more olive oil if necessary, and then add the cauliflower rice. Cook for 5-7 minutes, stirring occasionally, until it reaches desired tenderness.

Step 7

Prepare the remaining fillings: dice avocado and tomatoes, and roughly chop fresh cilantro.

Step 8

To assemble the burritos, place a large romaine lettuce leaf flat on a plate. Add a couple of spoonfuls of cauliflower rice, a few pieces of chipotle chicken, diced avocado, diced tomatoes, red onion, and fresh cilantro.

Step 9

Carefully fold the lettuce leaf over the fillings like a burrito. Secure with a string or skewer if desired, or roll it tightly and enjoy immediately.

Nutrition Facts

Serving size	(1262.1g)

Amount per serving	% Daily Value*
Calories	1289.5

Total Fat 88.6g	0%
Saturated Fat 17.1g	0%
Polyunsaturated Fat 6.3g
Cholesterol 384.7mg	0%
Sodium 2073.9mg	0%
Total Carbohydrate 56.4g	0%
Dietary Fiber 26.6g	0%
Total Sugars 14.5g
Protein 83.5g	0%

Vitamin D 0IU	0%
Calcium 266.2mg	0%
Iron 9.7mg	0%
Potassium 3145.9mg	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: 58.8%

Protein: 24.6%

Carbs: 16.6%