Keto Low-Carb Chicken Burrito

Time

• Prep: 15 minutes
• Cook: 15 minutes
• Total: About 30 minutes

Ingredients

Chicken filling:

• 500 g (1 lb) chicken breast (or thighs, cooked and shredded)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and black pepper to taste

Burrito base options (choose one):

• Low-carb tortillas (store-bought)
• Large lettuce leaves (for wraps)
• Egg-based thin omelette (as a wrap)

Fillings:

• 1/2 cup shredded cheddar or mozzarella cheese
• 1/2 cup sour cream
• 1/2 avocado (sliced or mashed)
• 1/2 cup lettuce (shredded)
• 1/4 cup tomatoes (diced)

Optional extras:

• Jalapeños
• Sugar-free salsa
• Fresh cilantro

Instructions

1. Prepare the chicken

• Heat olive oil in a pan over medium heat.
• Add cooked shredded chicken.
• Season with garlic powder, paprika, cumin, chili powder, salt, and pepper.
• Cook for 5–7 minutes until well coated and heated through.

2. Prepare the base

• Warm low-carb tortillas if using.
• If using eggs, make thin omelettes and let them cool slightly to use as wraps.
• Wash and dry lettuce leaves if using them instead.

3. Assemble the burrito

• Lay your tortilla or wrap flat.
• Add a layer of chicken in the center.
• Top with cheese, sour cream, avocado, lettuce, and tomatoes.
• Add any optional extras like jalapeños or salsa.

4. Wrap

• Fold in the sides and roll tightly like a burrito.

5. Optional step (toasted burrito)

• Place the wrapped burrito on a pan and cook for 2–3 minutes per side until slightly crispy.

Serving Ideas

• Serve with extra sour cream or guacamole
• Pair with cauliflower rice
• Enjoy as a bowl if you skip the wrap

Tips

• Do not overfill or the burrito will be hard to wrap.
• Lettuce wraps are the lowest-carb option.
• Use full-fat dairy to keep it keto-friendly.

Approximate Nutrition (per burrito)

• Calories: 400–500
• Net carbs: 4–8 g (depends on wrap used)
• High protein and healthy fats