Spice up lunch or dinner with this easy copycat recipe! Keto Chipotle chicken burrito is perfectly spicy and cheesy.
What Is Chipotle Chicken Burrito
Think about your favorite chicken burrito from Chipotle. I recreated and made it low-carb!
This recipe has 7 grams net carbs in each burrito. That’s a bit higher than some of my other recipes, but you can either eat half a burrito or eat it without any side dishes.
A Chipotle Chicken Burrito can be customized in a ton of different ways. Be careful when customizing this one. It already has 7 grams net carbs and so adding more carbs might put you over your daily limit.
Shopping List
Before you make keto Chipotle chicken burritos, you’ll need this list of ingredients from the store. All of the exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Chicken Breast
- Olive Oil
- Spices: Chili, Cumin, Oregano, Paprika
- Minced Garlic
- Onion
- Red Bell Pepper
- Cauliflower Rice
- Lime Juice
- Fresh Chopped Cilantro (optional)
- Keto Tortillas
- Monterey Jack Cheese
- Sour Cream
- Pico De Gallo
Ingredient Substitutions
There are a few different ingredient swaps you can make in these keto Chipotle burritos. If you change the recipe, let me know. I’d love to hear!
- Chicken: Use pre-cooked chicken (like rotisserie chicken) or cook chicken thighs
- Cilantro: Fresh parsley is a perfect swap
- Cheese: Try it with Pepper Jack or sharp cheddar cheese
- Pico de Gallo: Use homemade guacamole instead
Best Keto Tortilla
Look for tortillas with the least amount of carbs, and pay close attention to the ingredient list too. La Banderita Carb Counters tortillas are my favorite kind to use.
The Keto Tortilla Company also makes some delicious tortillas that will keep you within your macro limits.
Burrito Meal Prep
I love making burritos a part of my weekly meal prep! Store them in an airtight container and keep them refrigerated for up to three days.
You can freeze the burritos, too. Wrap each burrito in aluminum foil and place them in a resealable and freezer-safe bag. Store them in the freezer for up to six months.
What To Eat With Burritos
I love to serve these burritos with some keto Mexican cauliflower rice. The flavors are perfect together!
For something a little more fun, make some keto chili lime tortilla chips or keto jalapeño chips with sausage and queso dip. Then, for dessert, a Low-Carb Tres Leches Cake is perfect.
Making Them
Here are the step by step pictures that you’ll need to make this filling and delicious keto chipotle chicken burrito recipe. The exact measurements and instructions are located in the printable recipe card just a little bit further below.
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Servings: 4
Net Carbs: 7 net carbs per serving
Ingredients:
Boneless skinless chicken breast cubed
Olive oil
Chili powder
Minced garlic
Cumin
Oregano
Paprika
Salt and pepper
Onion
Red bell pepper
Cauliflower rice
Juice from a lime
Fresh chopped cilantro
Keto tortillas
Monterey jack cheese shredded
Sour cream
Pico de gallo
Instructions:
Add the chili powder, cumin, oregano, paprika and salt and pepper to taste to a small bowl, and stir to combine.
Heat the olive oil in a large skillet over medium high heat.
Place the chicken into the heated skillet, and sprinkle with ⅔ of the seasoning. Sear until completely cooked through. Remove and set aside.
Add the onions and peppers to the same skillet, and sprinkle with the remaining seasoning. Saute until softened. Remove and set aside.
Mix together the cauliflower rice, lime juice and cilantro in a mixing bowl.
Lay the tortillas on a flat surface.
Top each one with ¼ of the cauliflower rice, some onions and peppers, chicken, monterey jack cheese, a teaspoon of the sour cream and a teaspoon of pico de gallo.
Carefully roll one edge of the tortilla up and over the filling, folding in the sides as you do. Continue to roll the tortillas around the filling until it is in the shape of a burrito.
Serve immediately.
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Keto Copycat Chipotle Chicken Burrito
Equipment
- Mixing Bowls
- Skillet
Ingredients
- 1 pound Boneless Skinless Chicken Breasts cubed
- 2 tbsp Olive Oil
- 2 tsp Chili Powder
- 2 tsp Minced Garlic
- 2 tsp Cumin
- 1 tsp Oregano
- 1/4 tsp Paprika
- 1/2 Onion thinly sliced
- 1 Red Bell Pepper thinly sliced
- 1 cup Cauliflowr Rice cooked
- Juice from 1/2 a Lime
- 2 tbsp Fresh Chopped Cilantro
- 4 large 2 net carb Keto Tortillas
- 1 cup Monterey Jack Cheese shredded
- 4 tsp Sour Cream
- 4 tsp Pico De Gallo
Instructions
- Add the chili powder, cumin, oregano, paprika and salt and pepper to taste to a small bowl, and stir to combine.
- Heat the olive oil in a large skillet over medium high heat.
- Place the chicken into the heated skillet, and sprinkle with ⅔ of the seasoning. Sear until completely cooked through. Remove and set aside.
- Add the onions and peppers to the same skillet, and sprinkle with the remaining seasoning. Saute until softened. Remove and set aside.
- Mix together the cauliflower rice, lime juice and cilantro in a mixing bowl.
- Lay the tortillas on a flat surface.
- Top each one with ¼ of the cauliflower rice, some onions and peppers, chicken, monterey jack cheese, a teaspoon of the sour cream and a teaspoon of pico de gallo.
- Carefully roll one edge of the tortilla up and over the filling, folding in the sides as you do. Continue to roll the tortillas around the filling until it is in the shape of a burrito.
- Serve immediately.
Notes
Keto Mexican Recipes
If you enjoyed making this keto Chipotle chicken burrito, here are some more delicious keto Mexican recipes you should make next. They are perfect for Taco Tuesday!
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