Packed with seasoned chicken, melty cheese, creamy avocado, and fresh veggies — this low-carb burrito skips the high-carb tortilla but keeps all the bold flavor. A satisfying, easy keto-friendly meal with under 6g net carbs!)
Ingredients (makes 4 burritos):
4 low-carb tortillas or wraps (e.g., Mission Carb Balance)
1 lb cooked chicken breast or thighs, shredded or sliced
1 tbsp taco seasoning (sugar-free)
1 cup shredded cheddar or Mexican blend cheese
1 large avocado, mashed with lime juice and salt
1 cup shredded lettuce or cabbage
½ cup diced tomatoes
½ cucumber or bell pepper, sliced
Optional: sour cream, jalapeños, cilantro, hot sauce
Quick Steps:
Season and warm the shredded chicken with taco seasoning in a skillet (add a splash of water if needed).
Warm the low-carb tortillas in a dry skillet or microwave until pliable.
Spread a layer of mashed avocado on each tortilla.
Layer chicken, cheese, lettuce, tomatoes, cucumber/bell pepper, and any optional toppings down the center.
Fold in the sides and roll tightly into burritos. Optional: toast seam-side down in a hot skillet for a crispy exterior.
Slice in half and serve immediately with extra salsa or sour cream.
Nutritional Facts (per burrito, approx.):
Calories: 320
Fat: 20g
Protein: 28g
Total Carbs: 10g
Fiber: 6g
Net Carbs: 4–6g
Store wrapped in the refrigerator for up to 3 days. Reheat in the air fryer or skillet for best texture.
This Keto Chicken Burrito is fresh, flavorful, and filling — perfect for lunch or dinner without the carb crash! Enjoy
0 commentaires:
Enregistrer un commentaire