Keto Copycat Chipotle Chicken Burrito
Spice up lunch or dinner with this easy copycat recipe! Keto Chipotle chicken burrito is perfectly spicy and cheesy.
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
Calories: 265 Net Carbs: 7 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.