Whole30 Chipotle Veggie Burrito

Elevate your plant-based meal game with this vibrant and flavorful Whole30 Chipotle Veggie Burrito recipe! Perfect for those craving a healthy, low-carb alternative, these "burritos" wrap smoky chipotle-spiced bell peppers and portobello mushrooms, zesty cauliflower rice, and creamy avocado in crisp butter lettuce leaves. Freshly made pico de gallo adds a bright, tangy punch, while simple pantry spices bring bold flavor to every bite. Ready in just 35 minutes, this gluten-free and dairy-free recipe is ideal for busy weeknights or meal prep. Packed with whole ingredients and bursting with Tex-Mex flair, this dish will satisfy your cravings while keeping you on track with your Whole30 goals.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 Red bell pepper
• 1 Green bell pepper
• 8 ounces Portobello mushrooms
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Chipotle powder
• 2 cups Cauliflower rice
• 8 leaves Butter lettuce
• 1 Avocado
• 1 Lime
• 0.25 cup Fresh cilantro
• 1 large Tomato
• 0.5 Red onion
• 1 Jalapeño
• 1 teaspoon Salt

Directions

Step 1

Begin by preparing the pico de gallo: dice the tomato and red onion, finely chop the jalapeño (removing seeds for less heat), and chop the cilantro. Combine them in a bowl with a pinch of salt and the juice of half a lime; set aside.

Step 2

Slice the red and green bell peppers into thin strips and clean and slice the portobello mushrooms.

Step 3

Heat a tablespoon of olive oil in a skillet over medium heat. Add the bell peppers and sauté for about 5 minutes until slightly softened.

Step 4

Add the sliced mushrooms to the skillet. Season with garlic powder, onion powder, chipotle powder, and 1/2 teaspoon of salt. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are soft.

Step 5

In a separate pan, heat the remaining olive oil over medium heat, add the cauliflower rice, and sauté for 5 minutes until cooked and slightly golden. Season with a pinch of salt.

Step 6

While the veggies cook, prepare the avocado by slicing it in half, remove the pit, and scoop the flesh into a bowl. Add a pinch of salt and the juice from the remaining half of the lime. Mash with a fork until you have a smooth or chunky consistency as desired.

Step 7

To assemble the burritos, lay out two butter lettuce leaves slightly overlapping as a base. Add a scoop of cauliflower rice, followed by the chipotle veggie mixture, mashed avocado, and top with freshly made pico de gallo.

Step 8

Repeat the assembly process for the remaining servings. Serve immediately and enjoy these flavorful Whole30 chipotle veggie burritos!

Nutrition Facts

Serving size	(1333.5g)

Amount per serving	% Daily Value*
Calories	862.7

Total Fat 53.6g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 4232.6mg	0%
Total Carbohydrate 90.9g	0%
Dietary Fiber 33.8g	0%
Total Sugars 41.6g
Protein 23.8g	0%

Vitamin D 0.7IU	0%
Calcium 212.3mg	0%
Iron 6.6mg	0%
Potassium 3503.0mg	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: 51.3%

Protein: 10.1%

Carbs: 38.6%