Whole30 Chorizo Burrito

Say goodbye to ordinary wraps and hello to the flavor-packed Whole30 Chorizo Burrito! This satisfying recipe swaps traditional tortillas for vibrant collard green leaves, making it a healthy, grain-free option perfect for those following Whole30, keto, or paleo lifestyles. Filled with spicy sautéed chorizo, tender cauliflower rice infused with smoky paprika and cumin, and creamy avocado slices, each bite delivers a bold and nutritious twist on a classic burrito. Quick to prepare in just under an hour, this dish is perfect for meal prep or a fresh, wholesome dinner. Garnished with a zesty squeeze of lime and fragrant cilantro, these burritos are bursting with flavor while staying clean and compliant with your dietary goals.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound ground chorizo
• 1 medium head cauliflower
• 2 tablespoons avocado oil
• 1 medium red bell pepper
• 1 medium onion
• 3 garlic cloves
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 6 leaves collard greens
• 1 avocado
• 1 lime
• 0.25 cup cilantro

Directions

Step 1

Start by preparing the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until it resembles rice. If you don't have a food processor, grate the cauliflower using a box grater.

Step 2

Dice the red bell pepper and onion, and mince the garlic cloves.

Step 3

Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, and sauté for about 5 minutes or until the onions are translucent.

Step 4

Stir in the cauliflower rice, cumin, smoked paprika, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally, until the cauliflower is just tender. Transfer to a bowl and set aside.

Step 5

Wipe the skillet clean and add the remaining tablespoon of avocado oil. Add the ground chorizo and cook over medium-high heat, breaking it up with a spatula until browned and cooked through, about 7-8 minutes.

Step 6

Meanwhile, prepare the collard greens by cutting off the bottom of the stems and carefully slicing the thickest part of the remaining stem so that the leaves can fold easily.

Step 7

In a large pot of boiling water, blanch the collard greens for about 30 seconds to 1 minute until vibrant green and pliable. Remove and pat dry.

Step 8

To assemble the burrito, lay a collard green leaf on a flat surface. Place a generous scoop of cauliflower rice and cooked chorizo in the center. Top with slices of avocado.

Step 9

Fold the sides of the collard leaf over the filling, then roll it up tightly. Continue with the remaining leaves and filling.

Step 10

Garnish with chopped cilantro and a squeeze of lime juice before serving.

Nutrition Facts

Serving size	(1497.5g)

Amount per serving	% Daily Value*
Calories	2833.0

Total Fat 225.7g	0%
Saturated Fat 72.3g	0%
Polyunsaturated Fat 2.9g
Cholesterol 340.2mg	0%
Sodium 7481.2mg	0%
Total Carbohydrate 86.1g	0%
Dietary Fiber 30.0g	0%
Total Sugars 27.9g
Protein 123.5g	0%

Vitamin D 0IU	0%
Calcium 403.9mg	0%
Iron 13.8mg	0%
Potassium 4279.7mg	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: 70.8%

Protein: 17.2%

Carbs: 12.0%