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Low Carb Unstuffed Chicken Burrito

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Low carb lifestyles don’t have to mean that you can’t have some of your favorite foods like burritos. It does mean that you have to think outside the box to make them. This low carb unstuffed chicken burrito will calm that craving for Mexican without undoing all your progress. We mamas have to look out for each other.

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What is considered low carb?

There is no official definition of low carb. It’s generally accepted however that low carb means less than 150 – 100 grams of carb per day. This is way less than the average American eats in one day. If you want to go into ketosis, you will need to eat less than 50 grams of carbs per day. It’s a lot harder than it looks.

Here in the Stewart household, we try to eat low carb when we can make the substitutions. We aren’t counting our carbs though but more trying to eat less carbs when we can.

What can I eat on a low carb diet?

Generally low carb means no pasta, starchy foods, or anything made with flour. You can have leafy green vegetables, lean meats, dairy, some fruits like apples and strawberries, oils, nuts, eggs, fish, cauliflower, and so on. As you can see, you aren’t starving yourself. More like making low carb substitutions for high carb foods.

Preheat oven to 350 degrees and spray your 9×13 baking pan with non stick spray. Whoever does dinner cleanup will thank you later. In your large mixing bowl, combine riced cauliflower, cooked chicken, cream cheese, sour cream, 1/2 cup cheese, and seasonings. Pour mixture into baking pan and top with remaining cheese. Cook for 30 minutes or until cheese is golden brown and casserole is bubbly.

While the low carb unstuffed chicken burrito is cooking, make your ranch avocado sauce if desired. Believe me, you desire it. Combine all ingredients in a food processor or blender starting with 1/2 cup buttermilk. Keep adding buttermilk until it’s the desired consistency.

How can I substitute buttermilk?

Wait! You don’t have buttermilk in your house? You know I’m the queen of substitutions and wouldn’t let you down with this one. Get 1 cup plain milk and add 1 tablespoon of lemon juice if you have or white distilled vinegar if you don’t . Let sit for 15 mins or so and voila! Buttermilk! You can also use plain yogurt if you have it.

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Low Carb Unstuffed Chicken Burrito

  • Author: Jamerrill Stewart
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Category: Low Carb
  • Method: Oven
  • Cuisine: Mexican

Description

Enjoy a burrito again but keep to your low carb lifestyle!


Ingredients

  • 3 cups riced cauliflower
  • 3 cups cooked and shredded chicken 
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper

For ranch avocado sauce:

  • 1 avocado
  • 1 (1 packet) ranch seasoning packet
  • 1 cup sour cream
  • 1/2 to 1 cup buttermilk (depending on desired consistency

Instructions

  1. Preheat oven to 350 degrees. 
  2. Spray a 9×13 baker with non stick cooking spray. 
  3. In your large mixing bowl, combine riced cauliflower, chicken, cream cheese, sour cream, 1/2 cup cheddar cheese, and seasonings.
  4. Transfer mixture to casserole dish and top with remaining cheese.
  5. Bake for 30 minutes or until cheese is golden brown and the casserole is bubbly.
  6. Garnish as desired with tomato, cubed avocado, sliced black olives.
  7. Serve avocado ranch sauce.

To make avocado ranch sauce:

  1. Place all ingredients in food processor or blender. Start with 1/2 cup buttermilk.
  2. Puree. Add more buttermilk until desired consistency.

Notes

Make an extra pan and freeze for later use. Don’t premake the avocado ranch sauce.

Keywords: low carb, chicken, freezer

Plate your low carb unstuffed chicken burrito then drizzle your ranch avocado sauce on the top. Garnish with cubed avocado, diced tomatoes, or sliced black olives. Sit back and admire all the goodness then dig in!

Want to freeze a pan? Follow the directions until baking. Wrap with aluminum foil then plastic wrap and place in freezer for up to 6 months. Take out 24 hours in advance to thaw then cook as normal. Don’t make the ranch avocado sauce until the day you prepare it.

Looking for more low carb recipes?

Check out my low carb playlist on Youtube!

Check out my low carb recipe collection!

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